» Support TQJ
1 members and 38 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.
Top Poster: PigCicles
Thawing and refreezing venison
I currently have my venison in 2 lb packages. When i thaw it and add the seasonings to make venison breakfast sausage can I after making the patties refreeze some of the patties for later use. I want to try different breakfast sausage recipes but do not want to make 10 lb batches of sausage in case the recipe is not to my liking. Any suggestions?
No problem there. Just keep it cold while working it.
Sometimes the way things workout I have to refreeze. I have done it as many as three times with no adverse affect. I pack everything either by food saver or in ziploc bags and suck the air out never get freezer burn. Piker
Ice pack works great for this on a hotel flat pan ( that's how I work on my meats...)
Originally Posted by SmokyOkie
I didn't claw my way up the food chain just to eat vegetables
As long as you keep it below 41F, you should be OK. I wouldn't suggest thawing on the counter, or anywhere but the refrigerator, and process and refreeze promptly. Freezing stops bacterial growth, but it doesn't reverse it.
And TMI Derek.............
22 inch weber
20 cubic foot homebuilt smoker
If it burns, I can cook with it.
I just got that!
Originally Posted by chef schwantz
You be already to thaw do yer thing and refreeze, do it all the time man!
MEMBER: BERGIE BBQ team 2011, 2012.
Whatever works for the various folk is obviously good ............. but, there is no doubt that with every thaw and refreeze, there is a corresponding loss of quality or flavor of the meat. It's better than loosing the residual meat but again, the less trauma/stress the meat goes through the better. Make it count ...... imho.
Well said, but I really question how much difference it makes when the meat is ground. I mean, how much more could you traumatize meat than to run it through a grinder?
Again, imho, I don't see grinding/cutting as trauma to the meat in the same sense that thawing and refreezing is. With thawing and refreezing, there has to be loss of freshness flavor and overall quality. But, like so many other things, it's probably more of an individual thing. So, if it works for you then so be it.
Last Post: 10-07-2010, 03:03 PM
By Primo in forum In the Kitchen
Last Post: 03-05-2010, 06:16 AM
By yamahog3187 in forum Bacon
Last Post: 10-11-2009, 09:09 AM
By donnylove in forum Bacon
Last Post: 06-22-2009, 08:06 AM
By JamesB in forum Sausage
Last Post: 01-29-2008, 11:50 AM