MuleyFever
WKR
I like to make different sausages so I have froze chunked meat to later grind up for sausage. Wondering what others do. Grind and freeze or just freeze whole muscle groups? Or do you freeze smaller pieces ready for the grinder?
I freeze smaller cut pieces ready to be ground up. I have to just add pork or grind up as is. A little less mess at the grind time.