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Freezer burnt sausage. How to deal with it?


1586 Jeff
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So I received a butchered hog from a neighbor.  Said neighbor used “Economy” wrapping paper.  Waxless apparently.

 I now have 150 plus pounds of freezer burnt pork.  Mostly as ground breakfast sausage wrapped in ~1.5 pound packages, but some bacon and pork chops.

Does anyone have a GOOD recommendation on how to deal with this?  Throwing out this large a quantity is not an acceptable answer.

And yes, unfortunately there are others in this same situation.

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3 minutes ago, 1586 Jeff said:

No odor as of yet.  The sausage was made in the middle of March and frozen the same day.  There is 3/16” - 1/4” of desiccated “crust” around the outside.

if no odor/taint, i would do this - just pack the sausage or in additional wrap, shouldnt be that much bacon it usually goes quickest  it will take much more to taint both of those of course it due to spices and the curing.

as for the chops/loins - thaw it, trim off the burn, grind it like burger, use it for adding to burgers, chili, spaghetti, meatloaf, take your pick - i had never ground pork till a few yrs back and mixing it with sausage, hamburger, turkey burger, anything like that its amazing good stuff!!!

not sure why more people dont do it 

i grind bacon with venison also  

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8 hours ago, 1586 Jeff said:

So I received a butchered hog from a neighbor.  Said neighbor used “Economy” wrapping paper.  Waxless apparently.

 I now have 150 plus pounds of freezer burnt pork.  Mostly as ground breakfast sausage wrapped in ~1.5 pound packages, but some bacon and pork chops.

Does anyone have a GOOD recommendation on how to deal with this?  Throwing out this large a quantity is not an acceptable answer.

And yes, unfortunately there are others in this same situation.

I have been shaving it, not bad 1/16 underneath the surface, my dog likes this as i cook up the shavings for her… at almost 12 I don’t worry too much about feeding her scraps. 

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Wrapping paper..................Shread it for bedding, because that is the only good place for it.  My old man used butchers who use it, I have not darkened the door at any of them............Vacuum sealed only!

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1 hour ago, TP from Central PA said:

Wrapping paper..................Shread it for bedding, because that is the only good place for it.  My old man used butchers who use it, I have not darkened the door at any of them............Vacuum sealed only!

 

35 minutes ago, DT Fan said:

Freezer paper without the wax is known as butcher paper. We use it some processing venison, wrap in plastic wrap first.

It’s got to be pour quality butcher paper to have freezer burn this quick.

My Mom helped a local butcher in the 80’s- and 90’s and that’s all they used. Before vacuum sealing was a thing. 
I’m wondering if he didn’t use enough paper to really seal it up with?

 

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The packages were NOT sealed properly and with enough layers of paper! Air got in and did a number on the meat. His paper wasnt thick enough either.

About all you can do is scrape it down as best as you can and hope for the best.

As others have said,---- grind and mix with other meat would help use it up. Dont wait too long to use all of it.

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Man the old days before vacuum sealer. We used to save milk cartons. Open them up rinsed out good . Put a the sausage folded over carefully then fill with water. Stack in freezer sausage would keep for about 6 months. My mom always boiled sausage so the older it got the more she ruined it. Also instead of thawing she is would boil the frozen sausage after melting some of the ice off. Chickens always were placed in a sweetheart plastic bread bag air pushed out tied and frozen. Pork chops and steaks were wrapped in freezer paper.

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2 hours ago, TP from Central PA said:

Wrapping paper..................Shread it for bedding, because that is the only good place for it.  My old man used butchers who use it, I have not darkened the door at any of them............Vacuum sealed only!

Vacuum sealers are uncommon among the Amish… you should know this of all people. 

 

1 hour ago, DT Fan said:

Freezer paper without the wax is known as butcher paper. We use it some processing venison, wrap in plastic wrap first.

This stuff isn’t butcher paper either, it is almost news print paper, i have a commercial size roll of it we use to pack syrup boxes for shipping. Pizz poor choice for packing meat, it all bled through, gotta partly defrost and carefully peel the paper off. Ive been peeling the ground pork at this stage like a potato. It actually works well and the waste is minimal. 

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From as long as I can recall our meat has always been wrapped in clear plastic film and then wrapped in butcher paper regardless of what butcher shop. Never had a problem. Never had any meat that has been vacuum sealed.

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1 hour ago, vtfireman85 said:

Vacuum sealers are uncommon among the Amish… you should know this of all people. 

Stop being cheap and hire a englishman...............I would say more but will not so you don't throw up when your eating your freezer burned pork................

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My wife won’t let any meat that has been vacuum packed in the freezer. Says it freezer burns worse than paper wrapped. 
I got into some 4 year old hamburger last weekend and it was good. ?

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Either there is time to worry about heart health tomorrow, or there is not.. either way, its hard to beat a duck egg and bacon sandwich when the egg is poached in bacon fat?

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13 hours ago, Lazy WP said:

My wife won’t let any meat that has been vacuum packed in the freezer. Says it freezer burns worse than paper wrapped. 
I got into some 4 year old hamburger last weekend and it was good. ?

I call BS. Been packaging meat for my entire life. You must of got something not packaged correctly is all I can figure 

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13 hours ago, Lazy WP said:

My wife won’t let any meat that has been vacuum packed in the freezer. Says it freezer burns worse than paper wrapped. 
I got into some 4 year old hamburger last weekend and it was good. ?

hmmmm i dont have that kind of prob with my vacuum sealer, you can freeze stuff in water too that is good to keep it flavorful and keep from freezer burning so much, fish works well that way - cna do it in ziplocks or plastic tubs

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Well, if it can't be salvaged for human consumption put it up on Craigslist under free if you're giving it away, or farm & garden if you want to try to charge some money for it. There are always folks out there looking for raw freezer burned meat to feed to their dogs.

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