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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