Freezing...Thawing.....Refreezing Venison
I have a question about freezing, thawing and refreezing meat. I processed my own deer this year. All my meat is nicely packaged in the freezer. I’ve packaged quite a bit of “cubed” meat, figured I would use it for stews and such. I just recently got a meat grinder for my birthday and I’m wanting to grind some of that “cubed” meat into burger. Is it ok to thaw the meat for grinding then refreeze? I’m wanting to grind a bunch of it, mix it with some beef or pork fat then repackage it in one pound quantities for future use. Is this ok to do or will I have to do this a portion at a time, as needed?
The other concern I have is that some of this ground meat may also be used to make some different types of sausage. Depending on the quanity and type of sausage, like a fresh cooked breakfast sausage, I may be required to thaw out the burger, make the sausage then freeze it again for future use. Is this safe?
Next year I'll definately be better prepared.
Thanks,
Toby Duff