How do you sausage guys defrost large amounts of meat at the same time?

[forktender]

I don't have the refer space right now, is there a safe way without using the refer.
I have butts, belly, and a bunch of rib and picnic scrap in the deep freeze right now.
And I'd like to grind it all at once.

Can I thaw it in ice chests with ice in it, or is there a better way? I'd prefer not to thaw it in a water bath, because some of the meat is not vacuum sealed, it's double wrapped in plastic wrap, then waxed butcher paper. I find this wrapping method just as good as vacuum sealing. I have pretty much stopped using my vacuum sealer, due to bags coming unsealed and losing meat and fish, and I hate wasting product.

I have found that double wrapping in plastic wrap, then wrapping in quality waxed butch paper is my preferred method. I haven't lost anything in years due to freezer burn yet using this method.
And I like the old school look of having a freezer full of neatly wrapped white packages of meat, fish, and fowl.

Thanks for our help.
Dan.

 

[Hijack73]

Dan, to be honest, when I saved up beef scraps for grind, I'd toss it on the counter until it was partially thawed. My grinder can handle it. If yours can, that's how I roll. I just let it defrost enough so that I can cut it into strips. Never bothered cubing mine. Strips work fine, again, in my grinder.

I rock a #12, so your milage may definitely vary.

 

[Elf@shore]

I don't have the refer space right now, is there a safe way without using the refer.
I have butts, belly, and a bunch of rib and picnic scrap in the deep freeze right now.
And I'd like to grind it all at once.

Can I thaw it in ice chests with ice in it, or is there a better way? I'd prefer not to thaw it in a water bath, because some of the meat is not vacuum sealed, it's double wrapped in plastic wrap, then waxed butcher paper. I find this wrapping method just as good as vacuum sealing. I have pretty much stopped using my vacuum sealer, due to bags coming unsealed and losing meat and fish, and I hate wasting product.

I have found that double wrapping in plastic wrap, then wrapping in quality waxed butch paper is my preferred method. I haven't lost anything in years due to freezer burn yet using this method.
And I like the old school look of having a freezer full of neatly wrapped white packages of meat, fish, and fowl.

Thanks for our help.
Dan.

Meat defrost:
How much meat are you talking about?
I would use 1 Gal ziplocks to seal up yur large meats.
Then do the water baths in a Brine bucket changing the water 20ms,until thawed.
Meanwhile the small scrapts leave out on the counter to air thaw. rotate the meat and cut up to help thawing.
Issue is ? Have to do this within an hour or so.
Grind it ASAP, Refer it after thawed.
I agree that if its still partly frozen, then break up.
Putting in a cooler with ice is only going to keep it frozen.
Bottom line: How much meat are you doing ?
When yur done grinding, What are you doing with it all?
If refreezing it ? Not a Good foodservice practice !
NOPE!
IMO: Use what you need to use ?
Maybe do multi batches, unless you are going to use all the meat !

 

[Fueling Around]

For meat I intend to use as ground, I grind before freezing. I freeze in 1 kilo vac packed flat pack packages.

 

[forktender]

Meat defrost:
How much meat are you talking about?
I would use 1 Gal ziplocks to seal up yur large meats.
Then do the water baths in a Brine bucket changing the water 20ms,until thawed.
Meanwhile the small scrapts leave out on the counter to air thaw. rotate the meat and cut up to help thawing.
Issue is ? Have to do this within an hour or so.
Grind it ASAP, Refer it after thawed.
I agree that if its still partly frozen, then break up.
Putting in a cooler with ice is only going to keep it frozen.
Bottom line: How much meat are you doing ?
When yur done grinding, What are you doing with it all?
If refreezing it ? Not a Good foodservice practice !
NOPE!
IMO: Use what you need to use ?
Maybe do multi batches, unless you are going to use all the meat !

I'm guessing 30 to 40 lbs.
I plan on grinding one day, into refer, or ice chest over night then stuff package and freeze the next day.

 

[forktender]

For meat I intend to use as ground, I grind before freezing. I freeze in 1 kilo vac packed flat pack packages.

I wish I could have done that, But this was scrap from a summer of ribs and other things, with a few frozen butts.

 

[Elf@shore]

I wish I could have done that, But this was scrap from a summer of ribs and other things, with a few frozen butts.

What I would do is to scale back yur amount of meat grinding ?
Refreezing meat is not good!
Do a batch, use what you can give some away ?
But do not refreeze it !
Considering the meat was processed from you #1.
Now yur doing #2.
want to freeze it #3 ?
when you cook it #4
God forbid leftovers ? # 5 !!!
I seen Food poisoning while in a AC Casino.
I approached MGT., I was ignored,
Folks got sick days later .
Sorry?
I am anal on Food safety !

 

[JckDanls 07]

Ice chest will work just fine... I would go iceless at first (Day or two) to get the thaw started... Then add ice... Keep iced until ready to use...

 

[normanaj]

I don't defrost large amounts of meat but I do thaw whole butts roast beefs,etc. I've thrown them in my little Yeti 35 and I got to tell you even after 3 days they're not even close so for me it's the refer.

If you have a cooler like a Yeti or Pelican I'd just throw it in there like @JckDanls 07 said. Just check on it every once in a while. Last time I did that was with a bone-in turkey breast (6.5lbs) and it wasn't ready in time so it went into the brine mostly frozen.

 

[SmokinAussie]

Honestly, stop wringing your hands over FDA regs designed for farkwits so they don't kill themselves. Use a brain... I'm sure you have one and can figure out how the fark something you pulled from the freezer a moment ago is not going to have enough bacterial load in it to cause an issue, even over an extended time. Just get it all to grinding temp on the counter, which is bugger all above freezing anyway and grind it all.

Done.

Don't overthink it. You will live. Save something bad for the Mother in Law of course.

Bill

 

[Compulsive Smoker]

I will sometimes throw a batch of meat in the refrigerator and let it thaw out over a couple of days...If your packages aren't too thick it should take about 48 hours...

 

[Bruce C]

I usually thaw mine on the back porch until it is starting to thaw then put it in a cooler to finish. I will grind while it is still a little froze. Thaw just enough to cut it into cubes. Usually 2 days and I can start on it

 

[Fueling Around]

I wish I could have done that, But this was scrap from a summer of ribs and other things, with a few frozen butts.

Sorry, misread your question.
They got you covered on a dry cooler.

 

[forktender]

Honestly, stop wringing your hands over FDA regs designed for farkwits so they don't kill themselves. Use a brain... I'm sure you have one and can figure out how the fark something you pulled from the freezer a moment ago is not going to have enough bacterial load in it to cause an issue, even over an extended time. Just get it all to grinding temp on the counter, which is bugger all above freezing anyway and grind it all.

Done.

Don't overthink it. You will live. Save something bad for the Mother in Law of course.

Bill

Someone was hitting the hooch.

 

[Hijack73]

Honestly, stop wringing your hands over FDA regs designed for farkwits so they don't kill themselves. Use a brain... I'm sure you have one and can figure out how the fark something you pulled from the freezer a moment ago is not going to have enough bacterial load in it to cause an issue, even over an extended time. Just get it all to grinding temp on the counter, which is bugger all above freezing anyway and grind it all.

Done.

Don't overthink it. You will live. Save something bad for the Mother in Law of course.

Bill

While I agree with some of the jist of your post, the forum (to cover it's ass, if nothing else - we don't want to give advice here that that could be construed as contributing to illness or death) doesn't deviate from FDA regs.

 

[chopsaw]

I plan on grinding one day, into refer, or ice chest over night then stuff package and freeze the next day.

That works . As long as it was thawed safely , refreezing isn't a problem or heath issue .
However ,
It can cause a decline in quality . Here's why ,
The moisture in the meat forms ice crystals as it freezes . These crystals also swell as they freeze , and can or will cut through the muscle fibers which can change the texture . Refreezing once has never been an issue for me .

Watch your thawing . Basic USDA rule is 2 hours over 40 degrees is the limit . That's meat temp itself .
So keep an eye on that part of it . I had an issue once where the outside spoiled , and the inside was still solid .
So assuming your trim is in peices , as the outside thaws , peel it apart and fridge as needed .

Just a thought , I bought a pork butt yesterday . $1.49 a pound , 12 bucks for the whole .
Fresh , never frozen .

 

[forktender]

That works . As long as it was thawed safely , refreezing isn't a problem or heath issue .
However ,
It can cause a decline in quality . Here's why ,
The moisture in the meat forms ice crystals as it freezes . These crystals also swell as they freeze , and can or will cut through the muscle fibers which can change the texture . Refreezing once has never been an issue for me .

Watch your thawing . Basic USDA rule is 2 hours over 40 degrees is the limit . That's meat temp itself .
So keep an eye on that part of it . I had an issue once where the outside spoiled , and the inside was still solid .
So assuming your trim is in peices , as the outside thaws , peel it apart and fridge as needed .

Just a thought , I bought a pork butt yesterday . $1.49 a pound , 12 bucks for the whole .
Fresh , never frozen .

Maybe I'll save the frozen butts for pulled pork or pork steaks, and just go buy some unfrozen. The belly I should turn into bacon it's a good one, and thaw the trim, mostly small 2 to 6 lbs if I remember correctly in the refer.

I think that is what I'll do to make it easier.
Thanks for the info guys.
Dan.

 

[chopsaw]

I think that is what I'll do to make it easier.

You'll end up with a better end result Dan . That's why I mentioned it .
So I actually deboned and ground the butt today .
Grind went to the fridge
Tomorrow I'll portion out 2 1/2 pound batches ( that's what I use ) .
Mix in the seasonings , then back to the fridge overnight .
Stuff on the third day .

 

[Winterrider]

I started freezing my venison 5# at a time in vac bags. Flat as can be when placed in freezer. When making a small batch, will go buy a fresh butt, cut a couple steaks and use the rest for sausage. Can cut strips of the frozen venison after about an hour on the counter. Grinds better partially frozen.