Homemade Sausage Making

I mixed up a batch pepperoni for fermenting and drying but have NOT yet added the culture (tspx). Mix has 2.5% salt and 0.25% #2

We to my tub of beef middles and realized I used them all at the weekend.

Wondering if I can freeze the mix while I wait for more casings to be delivered ?

Then thaw it, add the culture and proceed as normal?

Thanks

I can't think of any reason why this wouldn't work, and it probably beats the alternative.

I know it's probably too late to answer at this stage, but yes you can freeze the sausage batter as long as you did not add the starter cultures. Quality may be compromised a bit, but it should turn out OK.