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| NOCK NOCK:
--- Quote from: Jburke on January 04, 2014, 08:47:02 PM ---I've never frozen then thawed to grind later but my first guess was going to be freezer burnt maybe. But after hearing the other responses they are more likely. Either way it should be fine --- End quote --- I have always frozen then thawed to grind my burger, never had an issue. Freezer burn comes from air getting to the meat in the freezer, esp. over long times in the freezer. Proper wrapping for the freezer can prevent burn longer periods of time. :twocents: |
| buglebuster:
I figured it was just exposure to air. It shouldnt have been freezer burnt, meat was vaccume packed and then put in a heavy garbage bag in the freezer. |
| The Weazle:
I have this every year. I always freeze all of my meat prior to processing. All of the meat that is on top, is darker color, and not as moist. Think about it, the blood all goes down to the bottom. Even meat that goes right into the freezer, it takes hours to freeze, and all of that blood goes to the bottom. I grind it all, and then grind all of my pork, and then mix in ratio's for my sausages. After a day or so of mixing and stuffing, and packaging meat, the deer/elk and pork gets kind of grey in the garage fridge. Once mixed with pork and seasoning, and run back thru the grinder, and then stuffed or vacuumed in pound packages, you nor anyone will ever know that it was a dark brown/grey color. I think its just that the blood has run out of it to the bottom of the bowl/tray. |
| Kc_Kracker:
its not freezer burnt yet you havent had it long enough. all blood turns brown with H20, now go finish it up brother :tup: |
| hambone:
If meat is really lean it will turn dark really fast you would see that because no oxygen to the center of the meat |
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