Food safety advice on an idea needed

[disco]

I can get frozen turkeys very cheap around here several times a year. I was thinking of buying some and grinding the meat and skin up for fresh turkey breakfast sausage but then I would need to refreeze it again. Is that safe? 

Thanks for anyone who knows.

Disco

 

[chef jimmyj]

Thaw in the refer keep meat cold and refreeze promptly, should be fine...JJ

 

[disco]

Thaw in the refer keep meat cold and refreeze promptly, should be fine...JJ

As usual, your wisdom is only surpassed by your good looks! Thanks, JJ.

Disco

 

[kc5tpy]

WOW!  Good tip Chef.  I would have said " NO WAY!".  So frozen, thawed, grind it and refreeze is ok SO LONG as you keep it under 50 degrees?  Or am I reading this wrong?  IF I am reading this correctly you have saved me MANY hours of work.  Keep Smokin!

Danny

 

[worktogthr]

Chef JJ always comes through. I might have asked him that question a while back too because of sausage making. And now I do it all the time, and have never gotten sick. Except that one time I ate about 2.5 pounds of sausage before I refroze it. Illl advised!

 

[chef jimmyj]

Obviously, making sausage from fresh meat, then freezing is optimal as time above 40 degrees and temp transitions are limited...But...If you slaughter a whole Hog or shoot a Moose, it may not be possible to make hundreds or pounds of sausage from fresh meat. You are going to freeze and thaw as needed over the course of the year. Proper handling becomes important. Thaw meat in the refer, work in small batches, keep everything cold, as close to 40 degrees as possible and freeze finished sausage in single layer packages. When time to eat thaw in the refer and cook to an IT of 165. If Cured and smoked, do so BEFORE the refreeze...These techniques and single refreeze is backed by the USDA and other authorities...JJ