Posted 3/8/2019 00:27 (#7366524 - in reply to #7348903) Subject: RE: Store bought pork
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.