What to do with frozen leftover #2 cured ground pork

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What to do with frozen leftover #2 cured ground pork

Postby traderguy1173 » Tue Jun 27, 2017 9:36 pm

This is from a few months ago, I ran out of casings. The fresh meat was of subpar quality, so along with the fact that the meat was frozen, I don't think I should be making long fermented sausages out of them.

So what can I do it? I can't just thaw, pack into casings and make fresh sausages for cooking as it has
cure #2 added, can I?

Thanks in advance
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Re: What to do with frozen leftover #2 cured ground pork

Postby wheels » Tue Jun 27, 2017 11:27 pm

Just to clarify, is this for personal use, or for sale?

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Re: What to do with frozen leftover #2 cured ground pork

Postby traderguy1173 » Wed Jun 28, 2017 3:49 am

Hi Phil, this stuff will just be for personal so no need to worry about regulations.

There's probably more nitrates in a stick of celery than the sausage mix but of course I don't know that for sure.
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Re: What to do with frozen leftover #2 cured ground pork

Postby NCPaul » Wed Jun 28, 2017 10:32 am

What else is in with the meat and cure #2? If you were starting to make salami, the salt will be high for a fresh sausage.
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Re: What to do with frozen leftover #2 cured ground pork

Postby wheels » Wed Jun 28, 2017 3:55 pm

I'm thinking along the lines of sausage rolls or something similar. That way you can add a filler which will reduce the salt level - bread crumbs or rusk maybe?

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Re: What to do with frozen leftover #2 cured ground pork

Postby traderguy1173 » Thu Jun 29, 2017 2:45 am

Thanks guys, I like the sausage rolls idea.

Just a stupid question - would you ever make fermented sausage with thawed meat? Obviously quality will suffer I just don't know how much

Thanks again
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Re: What to do with frozen leftover #2 cured ground pork

Postby montanaSalami » Thu Jun 29, 2017 2:51 am

Left over pork with #2 cure; I smear it against a tree. Bait for whatever....
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Re: What to do with frozen leftover #2 cured ground pork

Postby traderguy1173 » Thu Jun 29, 2017 4:01 am

That's actually not a bad idea lol
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Re: What to do with frozen leftover #2 cured ground pork

Postby NCPaul » Thu Jun 29, 2017 1:44 pm

Just a stupid question - would you ever make fermented sausage with thawed meat? Obviously quality will suffer I just don't know how much


It doesn't hurt to do this at all. Since the goal is to lose water in dry curing and binding is not desired, I would say frozen meat is not a problem (and hasn't been for me).
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Re: What to do with frozen leftover #2 cured ground pork

Postby AussieinUK » Sun Jan 28, 2018 6:36 pm

I find that if you make them into meatballs (approximately) they are brilliant for adding flavour to soups and stocks etc. Ball them up and put them in the freezer till you need one of two. Once the soup/stock has simmered for a while you can remove them if you don't want the actual meat in the dish. Umami!
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Re: What to do with frozen leftover #2 cured ground pork

Postby Odin » Mon Jan 29, 2018 8:49 pm

Try making some Asian stuffing mix for steamed or fried dumplings. I love the Chinese ones, fried or steamed. They are very easy to make, many recipes out there. Pork chili is always a good option. Think Asian they use pork in everything.
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