Grinding pork fat

ctonello

Smoke Blower

Original poster

Jan 7, 2014

89

12

• Jan 2, 2015

• #1

I received a bunch of pork fat from my butcher and not exactly sure what the best way to grind it is. Right now it is frozen in about 9x6 slabs. Some slabs still have the rind on others dont. I am planning on using it for venison sausage, my venison is already ground from the butcher. What would be the best way to add the fat to the venison? Do I grind it frozen or partially thawed?

 

boykjo

Renowned Sausage Maker

Staff member

Moderator

OTBS Member

Group Lead

Apr 28, 2010

7,686

1,250

Raleigh,NC

• Jan 2, 2015

• #2

I would thaw what you need at 25% fat to lean ratio. Chunk it up, grind then add it to the venison

 

ctonello

Smoke Blower

Original poster

Thread starter

Jan 7, 2014

89

12

• Jan 2, 2015

• #3

boykjo said:

I would thaw what you need at 25% fat to lean ratio. Chunk it up, grind then add it to the venison

Click to expand...

Thaw the fat completely?

 

JckDanls 07

Legendary Pitmaster

OTBS Member

SMF Premier Member

Sep 10, 2011

8,057

2,743

Tampa area, Florida.

• Jan 2, 2015

• #4

I would say no.. it will just smear if thawed completely... grind it while it's partially frozen....

 

ctonello

Smoke Blower

Original poster

Thread starter

Jan 7, 2014

89

12

• Jan 2, 2015

• #5

Can you freeze ground fat, or is it better to grind it separately for each use?

 

JckDanls 07

Legendary Pitmaster

OTBS Member

SMF Premier Member

Sep 10, 2011

8,057

2,743

Tampa area, Florida.

• Jan 2, 2015

• #6

well.. If you grind it all and freeze.. you will have to freeze it in the size batches you will be using... maybe freeze in 1 lb packs that way you can take out the number of packs you will need...

 

boykjo

Renowned Sausage Maker

Staff member

Moderator

OTBS Member

Group Lead

Apr 28, 2010

7,686

1,250

Raleigh,NC

• Jan 2, 2015

• #7

I guess it would depend on the quality of your grinder. Thaw it but keep it on the frozen side not to get smear like Keith said. My commercial grade grinder would go right through it thawed

Are you asking Can you grind and refreeze the fat? yes just make sure it stays cold below 40 degrees at all times

 

Last edited: Jan 2, 2015

ctonello

Smoke Blower

Original poster

Thread starter

Jan 7, 2014

89

12

• Jan 2, 2015

• #8

JckDanls 07 said:

well.. If you grind it all and freeze.. you will have to freeze it in the size batches you will be using... maybe freeze in 1 lb packs that way you can take out the number of packs you will need...

Click to expand...

Yes that I can do thanks for your help.

 

daveman92789

Fire Starter

Feb 12, 2015

37

30

• Feb 12, 2015

• #9

I'm new to the forum and have been looking for some info on freezing pork fat.

How long is frozen pork fat good for? Will it last longer if vacuumed sealed in a food saver?

I got a bunch of fat from my butcher for make deer sausage, summer sausage, & Brats. I have a couple pounds of fat left over and I'm not sure if I should render it down to lard to get more use out of it or if it will be good in the freezer for a little while.

thanks,