I found a way to freeze my ground pork that I use for Italian sausage.

I buy large bulk pork and grind it myself - sometimes adding fennel, garlic, spices, etc., sometimes leaving plain for use in meat loaf.

This particular market - where my meat is purchased - also has styrofoam cartons. They cater to the restaurant trade - and have hinged, butterfly cartons that are used for carry-out hotdogs, etc. I also buy containers for freezing home-made ice cream there in bulk packages.

After grinding, I package the sausage in baggies - 1 or 1+ lbs., then re-pack in the styrofoam carton. Each carton holds 2 pkgs. They are then marked as to date, etc. and can be stacked in the freezer. The styrofoam needs a bit of protection, and I sometimes put a rubber band to keep closed, but I find the meat keeps very well in this double packing. Never have had freezer burn yet.

I also use this for hamburger as well.

As the meat doesn't come in direct contact with the styrofoam, they are reusable - usually the hinges foul, but that is a minor consideration. One pack of cartons lasts a long time.

Just my 2 c's.

Bejay

Pork fat can be frozen and refrozen. I use pork fat when making sausages, only because most pork cuts are quite lean to begin with. You can grind up the meat or leave it whole in large chunks and freeze it. I do that for small pork roasts or ground to be mixed with ground beef for things like meatballs and meatloaf. Yesterday, coincidentally I bought a whole boneless pork loin for just $1.77 a pound. It was about 10 pounds. I made up a big batch of Canadian bacon brine, and inject the brine into the pork in several places. The intent is to increase its total weight by 20%. Once injected, I have to cut the whole loin down to fit some tall Food Saver canisters. The cut lenghts get placed in these tall round canisters and they get filled with the same brine (salt, water, maple syrup, sugar, liquid smoke and a little nitrates). The containers have vacuum fittings on top (these are Food Saver canisters), and the containers get pumped down under vacuum for about 20-30 minutes, then placed in teh fridge over night. I use a special vacuum pump, NOT the Food Saver one! Today, I pumped down on them again and then removed the loins and drained them. They get baked very slowly a about 180 degrees for 2 hours, then 200 for 2 hours, then 230 for 2-3 hours. The temp is raised slowly every hour after that, until the meats internal temp reaches 160 degrees, and no higher. They get cooled, refrigerated and then sliced. Store bought Canadian bacon in stores usually runs about $3 or more for pound, as I have seen it at $8 per pound. For my cost thats a lot cheaper! The sliced bacon is frozen in FS bags, and lasts me a year or more.

You basically can freeze pork and then thaw, grind and make into fresh sauages, but it should not be refozen again. I have done that here, but add a bit more spices to counteract the second freezing. Also, when they are made, I use less salt added, so it will refreeze firmer.

My old habit still works well for long term storage. In the long run I suppose it costs more than ziplock baggies and the like but, it works.

I first wrap in waxed paper, then second wrap with plastic wrap, top wrap in aluminum foil.

For chops I either pack in 4 or 6 chop size, I also a sheet of wax paper in between each chop.

Consider using a Food Saver plastic. Is 4-5 layers f different plastic types bonded together. The end result is a very thick plastic material, twice as heavy as the regular freezer zipper bags. I use the Food Saver rolls and make bags at any length I want. They are 6 inch, 8 inch, and 11 inch wide rolls. About 80% of my stuff in the freezer is in FS bags. This includes several 'egg Mc Muffins' using egg beaters, and my own low fat pork sausage meat formed in patties. Also, my fresh made meat pies get bagged too. I have never seen moisture crystals building up inside the FS bags. If you see the ice crystals inside, that means the freezer is attempting to remove water THROUGH the zipper type freezer plastic bags. Yes, they are microscopically porous! The next thing that happens is freezer burn, which will dry out the meat inside. FS has none of these problems however.
My Canadian bacon came out of the oven last night at about 9PM and was really juicy and had that distinct maple sugar flavor along with hickory smoke flavor. I ended up with almost 13 pounds of bacon at $1.77 per pound not including my labor and the ingredients for the brine.