When to eat your meat

[Utah]

LOL, 

No but seriously.  I know that after I do a butcher secession or a big grind secession I'm not real interested in the product.  For a while anyway..

I recently ground up some venison and made breakfast sausage.   Question,  will the grind continue to become more favorable when frozen? 

I so wanted to try the breakfast sausage this morning.  But it's only been a couple days since the grind..

Anyone gettin what I'm driftin? 

[zwickeyman]

I always try some before freezing to see if could use any more seasoning etc. I don't notice a difference between before/after freezing

[quadrafire]

I don't think it gets any better by waiting. I have cooked it right of the grinder to sample for flavor and it is just fine.

[The Weazle]

I always have a hot skillet when grinding to sample what I'm making.  If the seasonings aren't right, I adjust and then sample again.  I eat my meat, lol, just like any other meat from the store.  If I need burger, I use it, if I need sausage, I use it.  I don't have a time from grind to skillet.  I have a wife and two growing children with a weekly menu that dictates when what will be eaten, and it's usually as fast as I can get it thawed!


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[Stein]

Listen to the Steven Rinella podcast, they talked about this in one of the recent shows.  He claims it tastes better after 6-12 months in the freezer as the meat ages.  It ages a lot slower than hanging, but it is the same process.

I don't know, it all tastes good to me.

[bobcat]

With the sausage I sure wouldn't think time in the freezer would be of any benefit. The sooner you eat it, the better I would think. The pork fat can go rancid after not too long in the freezer, I believe. I definitely wouldn't try to keep sausage any longer than 1 year. 6 months max would be better.

[kentrek]

The flavor will change depending on the curing process I believe...that's why when making summer sausage you gotta wait 24 hours after mixing to stuff and smoke....i imagine the curing process continues to an extent but will probably slow down drastically I'd think once frozen

Ive eaten it at every stage and can definitely tell between hour old and 3 day old....after that I can't remember I'm order to compare 

[Remnar]

 I beleive a little of all mentioned above . One thing I do with sausage is cover the meat totes with saran wrap and let set in fridge for a day or two before freezing or smoking . I was taught this by an old timer . I do think it makes a big difference in the seasoning blending well .
 And as far as everthing else in the past if we had a big cutting party several animals . The electric skillet was always on and prime cuts quick and hot for snack breaks 
 I do have to say though when i was semi pro meat cutter after cutting up a couple beef , beef was not at the top of my list ! But never felt like that about game 

[jasonl84]

LOL, 

No but seriously.  I know that after I do a butcher secession or a big grind secession I'm not real interested in the product.  For a while anyway..

I recently ground up some venison and made breakfast sausage.   Question,  will the grind continue to become more favorable when frozen? 

I so wanted to try the breakfast sausage this morning.  But it's only been a couple days since the grind..

Anyone gettin what I'm driftin?

My wife and I did our first deer 2 years ago and we both felt the same way.