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Started freezing my trim scraps flat in bags, and my sausage game jumped a full level
For a long time I was tossing trim in a big tub in the walk-in and grinding it whenever I got around to it, which meant some of it sat for 4 or 5 days and got that dull, sour smell you can't scrub out with spices. About 6 months back I started pressing every scrap flat into gallon zip bags, maybe an inch thick, and laying them in a single stack in the freezer. Now I can pull a bag, snap it in half on the block, and it thaws in about 20 minutes instead of overnight, and the fat stays firm while I'm working it through the grinder so nothing smears. My breakfast links out of the case in Covington have been holding their shape way better on the flat top, and the texture is tighter instead of that mushy paste I used to get. The other thing nobody talks about is you can date and label each bag, so you actually know if that pork shoulder trim is from Tuesday or from two weeks back. Cost me nothing but a box of bags and a little counter space. Curious if anyone here freezes trim in logs instead, and whether you think flat bags mess with your fat to lean ratio when you mix batches.
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the_kim1mo ago
My dad ran a meat counter for years and he froze his trim in old milk jugs with the tops cut off, which worked fine until the day he forgot one in the bottom of the chest freezer for like 8 months. That jug came out looking like a green science project and he still tried to grind it before my mom made him toss it. Flat bags would've saved him that whole mess since you can actually see what you got.
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