RJ Adventures I would think that the cures are going to be too salty base on what they are designed to do. The Bacon Taste Boooster would help impact some flavor. There was discussions about the booster maybe Jonathon someone else here can help with that. If I was going to use a bacon cure for sausage/sticks I would like at the ones that are use to make a pickle. Anyone else out the to keep me honest?
Storing fresh pork fat
I’ll be harvesting hogs soon, and I plan to save as much fat as I can for sausage and render the rest into lard.
After reading a few other posts about the importance of fresh fat in sausage and snack sticks, I’m now wondering if I should put any in the freezer or if I should keep it in the fridge until I use it. I am not sure how soon I would be able to make the sausage, as it may be a couple weeks after butchering before I can circle back to it.
I am not opposed to vac sealing and freezing if that helps it keep longer. Or would it be wise to coarse grind and pack into 2# meat bags to freeze until use. We’ve put a lot of time, effort, and expense into these animals and I’d hate to ruin something so close to the finish line.
If you have a chamber sealer, that would be your best bet. It saves it from freezer burn and oxidation as well. If you just have a vacuum sealer, you will need to check you bags regularly for ice crystals which is a sign of leakage. The fat should go 6 months to a year under a good vacuum seal. Just grinding and freeze in zip-loc bags will give you 3-4 months from my experience before you start getting off flavors.
I have cut it up in chunks that fit my grinder and vac sealed. Froze it and use it six month to a year later without any issues as long as your seal holds. Done this with beef and pork fat.
Ridley Acres I have vac sealed and used it six months later without a problem.