Originally Posted by i82much

Ok, so I’ve got about 25 lbs of frozen venison and 25 lbs of frozen pork fat, a meat grinder, and some breakfast sausage seasoning. I’ve never made sausage before, so please bear with me if these are silly questions. I’d like to process all of the meat to make sausage.

I suppose I could thaw all of the venison and fat, grind it all, and refreeze in ziplock bags. But I’m not sure if that’s a good idea or not?

Another idea is to try to make smaller batches. The venison is cut up into smaller portions, but not the fat. Maybe I can cut frozen pork fat into reasonable size portions and just thaw a bit at a time?

I think the main complication is knowing whether I can thaw and refreeze. If I can, what’s a good method to thaw the meat safely? I don’t have access to a large refrigerator, only a large freezer, so there’s another wrinkle.

Thanks for any help!