skeeter
I have been doing this formany yearsand have never gotten anybody sick and the taste after a year is not as good as fresh but it allways gets gobbled up buy the the 6 familys that I make it for. I will admit it is not as goodas making a lot of smaller batches but we process over 600 lbs of ground meat and sausage right after the deer season which is usually gone by the same time the following year and then we start it all over again.I brought Italian sausage to work today that I cooked in a crook pot with some sauce and there is a line of cow workers waiting with rolls in there hands, wanting seconds and yes I made that stuff 11 months ago.