If you were just going to grind most of an animal to later use for sausages/etc., would you add suet to it now, or just grind it the way it is and mix in ground suet later if the recipe calls for it? Do you see any difference in your sausage if you grind/freeze when the animal is initially butchered and then thaw later to make sausage?
Just looking for some pointers, this is gonna be my first attempt at sausage.
Also, how long is suet good if it's vacuum packed and frozen?
Lastly, are there any butcher supply shops, or even somewhere that doesn't specialize in butcher supply but still has a fair amount of product (other than SW) in the valley? I'm not opposed to going to Anchorage, but have some stuff that needs to be done today and don't really want to be on the roads with other idiots when it's snowing, if I can avoid it - plus, I've got a lot of work to do on this caribou and would rather spend my time working on it than driving.
I really only need those 1lb plastic bags for storing ground meat today, I could wait to take a trip to Anchorage later in the week...