Need some advice here. Usually make sausage at the end of the season Ill just thaw it out, drain the myoglobin that accumulates, then get grindin. I got one in the fridge now and was wondering if I grind it now because I'm out of sausage will it have a different taste to it because it was never frozen, then thawed and drained. Read somewhere the myoglobin has an iron taste to it so its better to thaw and get it out. Appreciate any advice!