I think I messed up. I ground up basically a whole doe, minus the backstraps, to make snack sticks etc. I already mixed with some pork and froze. Now I'm thinking about it, once I defrost the meat and make my sticks, i can only refrigerate correct? I have a vaccuum sealer and was hoping on making 10lbs, leave a few in fridge and freeze rest but I forgot you shouldn't refreeze the meat. Am I correct in this? If I vacuum seal some, how long should they last in the fridge? they will be prepared in an oven, not smoker if that matters. I have the LEM seasoning and cure. Thanks for any advice. Im thinking next time I'll have to grind and make, then freeze.

I refreeze meat as long as I defrosted the meat in the fridge. I don't know if that is USDA safe, but I'm still alive. I always make 10lb batches of venison sausage. I store my venison in 5lb batches in the freezer, then I defrost the 5 lbs of venison and mix with pork and make sausage, when I'm done making sausage I keep a few links out in the fridge and freeze the rest and defrost and eat them as needed. That is my method I use with fresh or smoked sausage.

Gabe

You can re-freeze. Make sure when ever you take sticks or salami's out of the freezer open package while frozen and place in frig uncovered for a couple days to dry. then place them in a brown paper bag to store in the frig. If you package them in plastic the shelf life is cut drastically. If you have any more questions feel free to call me at FriscoSpices 800 762 6689 ask for Mike.

Thanks for the input. So then I can vacuum seal and freeze until ready but once I take out of freezer and put in fridge for a few days, I should leave them in a paper bag? That makes sense. I would have kept in zip lock but I'm guessing that would hold whatever moisture is left inside.

If you make them right (i.e. tasty), you won't need to refreeze.

yes in paper bag keeps them from spoiling too soon