Canned foods frozen and thawed repeatedly?

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Originally Posted by Fox

We used to leave canned veggies at the camp all the time, when we forgot to bring something we dug into the camp stash and cooked it up.

A myth that keeps coming up is that you cannot eat meat that was thawed and re-frozen. You can do this and it is not unsafe if the temperature of the thawing was below the danger level for bacteria growth. Look at ground beef in the grocery store, most of it says right on it "made from fresh and frozen meat", it is not at all unsafe to freeze and then thaw this out and cook it for your family.

The part that is bad is thawing in the sink or on the counter, thawing like this puts the meat above the safe temperature for extended periods of time and allows for bacteria to grow quickly. If you thaw in the fridge you can re-freeze the meat and the only thing you may run into is a texture change and possibly some freezer burn from the moisture on the outside of the meat.

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That's exactly right. Even deer often get hung and frozen at the butcher shop, then thawed out, butchered, and re-frozen before you take it home.

I wonder... at what point does the stress of constantly worrying about what you're ingesting become more harmful to your health than what you're actually ingesting?

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Originally Posted by GW11

That's exactly right. Even deer often get hung and frozen at the butcher shop, then thawed out, butchered, and re-frozen before you take it home.

I wonder... at what point does the stress of constantly worrying about what you're ingesting become more harmful to your health than what you're actually ingesting?

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I hear stories about the old days and realize that in this day and age every one of my ancestors would have died violently from what they consumed.

I do know though that the old way of hanging deer for the week and then butchering was essentially letting it rot for a week. The freeze thaw is not a problem but the hot sun on the game, leaving the hide on, rinsing with water and having temperatures of 10-12C during the day will rot meat in a hurry. I remember guys telling me venison fat does not taste good, it is not the fat but rather than fat rots first, we were eating rotten venison fat and that is why the flavour was so off. Last year I got a big doe, hung it in the garage which is insulated and holds a nice cool temperature in October. I shot it on the Saturday and butchered it on the Monday, no need to trim off the fat and no "wild" taste to it at all.