Fresh or Frozen Pork for Sausage?

[ganderblaster]

I have read not to use frozen pork for sausage as it changes the texture, has anyone tried it or noticed a difference?

[Eagle Trapper]

Not at all. Proper mixing will have a more noticeable effect.

[Offwork]

I never noticed any difference between frozen or fresh pork, and I always have a good supply of Costco ground pork tubes in freezer to use in my sausage mixture.

[Burrowing Owl]

I've used both, from a solid butt, as well as pre-ground meat. All work well, just keep a close eye on the mixtures. Also take a great deal of care with defrosting re-ground to make sure it doesn't get warm. Everything should be as cold as possible.

[Paintearthmike]

We've made both pure pork, and pork in our deer sausage for years, and have just about always used frozen pork. If you thaw it out just to the point that it still contains ice crystals, it grinds much easier and better.
Be sure, though, not to use pork that has been frozen for more than a few weeks; it will go rancid over time, even frozen!

[Eagle Trapper]

Originally Posted by Paintearthmike

Be sure, though, not to use pork that has been frozen for more than a few weeks; it will go rancid over time, even frozen!

What!? Whole cuts of pork have a far greater freezer life than a few weeks. Even ground will have a freezer life of at least 6 months.

[omega50]

Hot Boned pre-rigor is the most efficient in terms of yield % and has the additional benefit of exceptional juiciness.IMHO