RE: Freezing...Thawing.....Refreezing Venison
What is it about thawing and refreezing that is so bad?
I assume you would suggest the skinning, quartering, de-boning and grinding all take place in a small time frame prior to freezing. Is this correct?
What would be your protocal for keeping for keeping the meat fresh throughout this period? It took me several hours (3-4) to completely de-bone and package my meat. To think I may have to double my time at one sitting in order to complete grind, mix and possibly regrind my hamburger/sausage meat may require that I rethink the quality of my grinder.
I was hoping it could be a little simpler, in that I would not have to tackle all of it in the same sitting or consecutive days.
Toby