thawing then re freezing meat
#2
yes, it can be a big problem...meat has its own preservative in it, it can only be frozen once while raw...after it thaws, you can cook it, then re-freeze it, but ya cant refreeze raw meat.
now, if you take extra pre-cautions, and not let the meat really thaw out all the way, and run ice along with the meat and spices through the grinder, it is possible. personally, i dont take the risk, rather do it all when i 1st process the deer, and i guess if i didnt, i would just cook the sausage, then freeze it. gl
now, if you take extra pre-cautions, and not let the meat really thaw out all the way, and run ice along with the meat and spices through the grinder, it is possible. personally, i dont take the risk, rather do it all when i 1st process the deer, and i guess if i didnt, i would just cook the sausage, then freeze it. gl
#3
Never had a problem with doing that for the past 30 years. I don't make bratwurst, but grind it into hamburger. It always taste great. I know several hunters who do the same thing with no problems either. I have probably 70lbs of meat in the freezer right now ready to grind.
#6
Nontypical Buck
Join Date: Feb 2003
Location: west central wi USA
Posts: 2,238
I've done the same thing for years, saving enough scraps in the freezer, thawing, and taking them over to a buddy's to grind into burger in a big batch. Never a problem. Texture and flavor are good.
#7
Nontypical Buck
Join Date: Feb 2003
Location: Pulaskiville
Posts: 3,533
The USDA doesn't reccommend it....but they also don't think it's a good idea to shoot a cow in the woods, gut it, and drag it through the leaves...LOL
I've been doing it for years and haven't had a problem.
I've been doing it for years and haven't had a problem.
#10
Fork Horn
Join Date: Dec 2008
Location: Wisconsin
Posts: 320
Huh?
Meat at room temperature is quickly colonized by bacteria and begins to spoil. No preservatives present, so I'm not sure where you got your info. As to the OP's question, it's like the others have stated. It's all about temperature and time. Keep it cool, and refreeze it as soon as possible and you should minimize the contamination from bacteria (which is ultimately what spoils meat).
Meat at room temperature is quickly colonized by bacteria and begins to spoil. No preservatives present, so I'm not sure where you got your info. As to the OP's question, it's like the others have stated. It's all about temperature and time. Keep it cool, and refreeze it as soon as possible and you should minimize the contamination from bacteria (which is ultimately what spoils meat).