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E.Central MN | I think small meat processors that only sell frozen products(no refrigerated meat cases, only freezer meat cases) are less likely to get that sour meat smell on the meat. A second situation that I have see happen is when a butcher needs to add extra fat to very lean meat in order to make sausage, sometimes the fat has been stored for a while and it can get a rancid smell to it. Finally, sometimes some of the spice mixes for the sausage can have a weird smell to them, too.
I buy locally raised hogs. One neighbor raised a few batches for 4H, they were way too fat unless you wanted to make all ring bologna out of it. Another neighbor that has a small farrow to finish system is much better at raising lean hogs with decent flavor, the key being don't butcher them too young, 300-320 lbs is about right for the ones he raises.
Edited by PeteMN 3/8/2019 00:36
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Store bought pork
