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refreezing meat?

post #1 of 10
Thread Starter 
I need to use up a bunch of old venison. I've been make Fleet Farm kit summer sausage and ground venison pastrami. My question is if I can freeze sausage that is made from frozen venison? My wife says no, but I've done it before with no ill effects that I can tell.
post #2 of 10
Yes...lots of commercial processors buy frozen raw material used for further processing, and "refreeze" their final results. When the raw rmaterials are wholesome when first frozen, and properly frozen/maintained, further processing such as grinding and seasoning can be refrozen if needed.

The risk you run is with freezer burn, and with some meats, such as ham with high moisture content, freezing, thawing, refreezing cycles will break down the muscle fiber affecting the texture of the product which you might find unappealing.

If your thawing whole muscle or high quality trim then grinding, you are already altering the texture, so no worries their. If you are uncertain of the wholesomeness of your frozen trim, thaw it, cook a little and taste it. If it tastes ok, then you can expect it to perform ok in your recipe.
post #3 of 10
Quote:
Originally Posted by Exbutch View Post

Yes...lots of commercial processors buy frozen raw material used for further processing, and "refreeze" their final results. When the raw rmaterials are wholesome when first frozen, and properly frozen/maintained, further processing such as grinding and seasoning can be refrozen if needed.

The risk you run is with freezer burn, and with some meats, such as ham with high moisture content, freezing, thawing, refreezing cycles will break down the muscle fiber affecting the texture of the product which you might find unappealing.

If your thawing whole muscle or high quality trim then grinding, you are already altering the texture, so no worries their. If you are uncertain of the wholesomeness of your frozen trim, thaw it, cook a little and taste it. If it tastes ok, then you can expect it to perform ok in your recipe.

Ex butch has it.

Happy to see you putting that "meat man" experience to work for us here Exbutch!
post #4 of 10
Thread Starter 
It's the ground venison that's frozen. Any other ideas for it other than summer sausage and pastrami, without a stuffer?
post #5 of 10
You could make jerky, breakfast sausage or keep some to cook with are a few ideas I've done in the past.
post #6 of 10

If you are thawing raw ground venison, then processing and cooking it, then freezing it again I don't see any problems. There are certain guidelines to follow regarding keeping the thawed meat cold, cooking to the proper temp, and getting it back down to temp quickly, but if you are careful there shouldn't be an issue. 

post #7 of 10
Thread Starter 
Quote:
Originally Posted by mrbeef View Post
 
You could make jerky, breakfast sausage or keep some to cook with are a few ideas I've done in the past.
 

 

Quote:
Originally Posted by mrbeef View Post

You could make jerky, breakfast sausage or keep some to cook with are a few ideas I've done in the past.

Got any good recipes for mostly venison breakfast sausage?

post #8 of 10

Stroganoff,Meat Balls.

post #9 of 10

It's getting Cold outside...It's Chili Season! Freezes well too...JJ

 

This has done well in some competitions. Made with Pork but any meat works...

 

Smokin' Butt Chili

 

4lb Smoked Pork Butt

3C Chopped Onion
2T Minced Garlic
Evoo as needed
4-4oz Cans Chopped Green Chilies, Old El paso or 1lb Fresh Green Chilies, roasted, peeled and chopped
12oz Tomato Paste
1/4C Brown Sugar
1/2C Dark Chili Powder...or Assorted Ground Dried Chiles
2T New Mex Chili Powder or Smoked Paprika
1T Mex Oregano
1T Grnd Cumin
1tsp Grnd Allspice
1tsp Grnd Cinnamon
1tsp Cayenne or to taste, this is Mild. 
1tsp Black Pepper
2T Beef Base or Better than Bouillon 
2-28oz cans Diced Tomatoes
12oz Favorite Beer
 
Optional...2-4 14oz cans Beans of choice, drained and rinsed.
 
This Chili is truly mild. For Actual Smoke add 1 Can Chipotle in Adobo, pureed and/or 3-4tsp's Cayenne or Crushed Red Pepper flakes for HOT.
 
Saute onions in evoo until golden add garlic and tomato paste and saute until starting to brown.
Add brn sugar and all spices, saute about 5 minutes to awaken flavors.
Add the Green Chilies,Tomatoes, Beer, Base and Pulled Pork. Bring to a boil, reduce heat and simmer until flavors combine and Chili is reduced to desired thickness.
Add Beans if using and continue to simmer until hot.
Adjust seasoning and Serve.
 
I would Smoke the Butt to 180*F IT and cube it then let it finish to falling apart in the Chili.
 
Good stuff enjoy...JJ
post #10 of 10
For breakfast sausage I'd get some from curleys. There's some recipes on here that looks good but haven't tried them yet. Alot of folks seem to like them so I'm sure it's worth your while to try some, I know I will next time.
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