Vacuum packing

Discussion in 'Sausage' started by buccosnation, Jun 4, 2016.

  1. I recently ground up some pork and venison to make some sweet Bologna. I then realized I need to use my dreaded grinder with the "stuffer" attachment. Total brain fart. I tried this last year and it was pretty miserable. My questions are
    1. Are there any tricks to make an already crappy grinder stuff better?
    2. If I were to hurry up and order a vertical stuffer how long would I be able to hang on to the mix? I already have all the seasoning and cure mixed in? I have the ability to vacuum pack as well. I have 15 pounds total mixed up.
    Any suggestions would be great guys. Also I forgot to mention I don't have the ability to run to a store for a vertical stuffer as nobody around me sells them. Thanks again!
     
  2. smokeymose

    smokeymose Master of the Pit

    I would think that as long as you're using a cure and keeping it refridgerated it should be ok for a few days. It may be a little stiff, but you can add a tad of water to soften it up for stuffing.
     
  3. oberst

    oberst Smoke Blower

    You could vacuum pack and freeze, and take your time finding the right stuffer at a good price.
     

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