freezing extra pork

I have some frozen venison (rump section) in 4LB portions, and I picked up an 11-1/2 LB cryopac 'picnic' pork shoulder. The recipe i plan to use is "Chef Milo's Country Venison Sausage" from 'Charcuterie' (Ruhlman&Polcyn)
The recipe calls for about 2parts venison to 1 part pork. Since this is my first stab at sausage I thought it would be best to make up the 5 lb of sausage wich would probably use about one of the venison rumps but only 1/4 of the picnic after trimming. Is there any downside to freezing the leftover pork. I was thinking of breaking it down and cut it into grindable battonettes before freezing. do you think it would be better to grind it and freeze as ground pork for future use?

Freeze it in pieces, and grind it just before you are going to use it in a sausage. Much less oxygen exposure, and the meat is better preserved.

thanks-that makes good sense!
I will trim the pork down to approximately 1 kilo peices