Another deer grinding question

[sagerat]

So I've got some fresh venison that I would like to make breakfast sausage with. Due to work and more hunting I don't have the time right now. Thoughts on freezing the boned out meat, thawing at a later date, processing into sausage and then refreezing?

[WSU]

I do it all the time.

[Squidward]

 

[Woodchuck]

 

[boneaddict]

Not optimal, but works just fine, especially for sausage or pep sticks.   I've had my game freeze solid out in the woods even.   Good stuff

[Buckmark]

Not a problem at all, also get it ready to grind before freezing and freeze in small batches and grind it still partially frozen as that is much easier to do 

[Stuwee31]

Should be just fine as long as it doesn't get to warm for you before you freeze it!

[sagerat]

Awesome, thanks

[heronblu]

I have heard that its best to freeze unground meat and then thaw to grind when you are ready as grinding creates more surface area for the cold to get at which makes it more susceptible to freezer burn.

[HUNTINCOUPLE]

We weigh how much meat we will use per batch then freeze to grind and season anthor day.

[JLS]

Not a problem at all, also get it ready to grind before freezing and freeze in small batches and grind it still partially frozen as that is much easier to do 

Yep, I like to have it partially frozen while grinding.  It will mix and grind much better if it still has ice crystals in it.  I like to do mine in the winter, so I can set the batch trays outside and they stay nice and cold.

Edit:  I cut all of my burger meat into strips and freeze them in gallon Ziploc bags.  I do all of it at once and it all goes in the same batch regardless of species.

[Quackwhacker]

It's much easier to grind when it's partially frozen or very cold. If you are going to freeze it for later, make sure it is in small batches or laid out in strips. It's very hard if you just throw it all in a big bag and have a 30 lb frozen ball of meat.

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