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  1. #1
    Join Date
    May 2010
    Posts
    19

    Default 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?

    Bones

  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    No problem there. Just keep it cold while working it.

  3. #3
    Piker is offline Allowed to bring in wood for The Pit Piker is an unknown quantity at this point
    Join Date
    Mar 2009
    Posts
    58

    Default refreezing

    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

  4. #4
    Join Date
    Aug 2010
    Location
    USA, Michigan
    Posts
    593

    Default

    Quote Originally Posted by SmokyOkie View Post
    No problem there. Just keep it cold while working it.
    Ice pack works great for this on a hotel flat pan ( that's how I work on my meats...)
    I didn't claw my way up the food chain just to eat vegetables

  5. #5
    Join Date
    Sep 2008
    Location
    Central MN
    Posts
    1,603

    Default

    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
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

  6. #6
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,035

    Default

    Quote Originally Posted by chef schwantz View Post

    And TMI Derek.............
    I just got that!

    You be already to thaw do yer thing and refreeze, do it all the time man!
    MEMBER: BERGIE BBQ team 2011, 2012.




  7. #7
    Join Date
    Mar 2008
    Location
    Santa Rosa Beach, Florida
    Posts
    358

    Default

    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.
    Florida Bill

  8. #8
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    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?

  9. #9
    Join Date
    Mar 2008
    Location
    Santa Rosa Beach, Florida
    Posts
    358

    Smile

    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.
    Florida Bill

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