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Probably been asked numerous times before, but whats everyones thoughts on thawing raw venison, then re-freezing?
I still have quite a lot of grind meat i want to make into burger patties. Think its ok if I grind up the raw meat, make the patties, then freeze them again?
Thanks men.
It will be just fine you can grind it well still mostly froze works great. Dutch
Shouldn't be a problem, just keep everything as cold as possible, while making your sausage.Quote:
Originally Posted by dutchhunter
Yes we do it all the time when we make sausage .
TD
I usually thaw my meat, then grind the meat and make my burgers.... I will cook them all up and then refreeze them. This process changes the molecules allowing for refreezing with no ill effects, just reheat and eat... :)
I have no personal experience; but a quick internet search of food safety, specifically the re-freezing of thawed meat products suggests that it is only safe under the following guidelines. Use your own judgement.
Frozen Food and Power Outages: When to Save and When to Throw Out
Adapted from Keeping Food Safe During an Emergency (USDA).
Thawed or partially thawed food in the freezer may be safely refrozen if it still contains ice crystals or is at 40 °F or below. Partial thawing and refreezing may affect the quality of some food, but the food will besafe to eat.
If you keep an appliance thermometer in your freezer, it’s easy to tell whether food is safe. When the power comes back on, check the thermometer. If it reads 40 °F or below, the food is safe and can be refrozen.
Never taste food to determine its safety! You can’t rely on appearance or odor to determine whether food is safe.
Note: Always discard any items in the freezer that have come into contact with raw meat juices.
You will have to evaluate each item separately. Use this chart as a guide.
Food Categories Specific Foods Still contains ice crystals and feels as cold as if refrigerated Thawed and held above 40 °F for over 2 hours MEAT, POULTRY, SEAFOOD Beef, veal, lamb, pork, and ground meats Refreeze
Discard Poultry and ground poultry Refreeze
Discard Variety meats (liver, kidney, heart, chitterlings) Refreeze
Discard Casseroles, stews, soups Refreeze
Discard Fish, shellfish, breaded seafood products Refreeze. However, there will be some texture and flavor loss. Discard
Great. Thanks guys
Most ground beef at the store says "made with fresh and previously frozen meat" and we all freeze and use that, as long as you keep the meat out of the danger zone it is not a problem. If you thaw the meat in the fridge then you are good to go, if you thaw it on the counter then cook it first.
I wish I had your problem, still trying to find a good recipe for my first deer tag....and hunt.
A little ketchup goes a long way... Or try some sweet baby rays...Quote:
Originally Posted by line052
Yep. Those tags are hard to chew. Didn't matter how long I left it in the slow cooker it wouldn't soften up at all.Quote:
Originally Posted by line052
Thankfully the butcher i go to does everything so I don't have to thaw then referee if I don't make ground at the time of butcher process. the packages of ground come in I think 1/2lb not sure but each package does roughly 6 good size burgers. Just thaw and make them.
I'm not too much of a fan of thawing the. Te freezing in the risk of getting ill. But as others said if you do it right you should be OK.
No worries! We do it all the time. I try to thaw the meat to a point where there is still lots of frost, and the meat is still partially frozen. It grinds well, and remains very cold when mixing.