In freezer, then out refreeze or no?

[AJ the TP Guru]

Frankly, I dunno how I'd do it otherwise, and it looks like that's true for others as well in their posts above. This year I even had to refreeze the refrozen meat as the ground meat I'd placed in opaque bags turned out to need more grinding.

Gave a good bit of that meat in the form of sausage and chili to other folks, and all I've heard so far is raves.

[Dusty Britches]

I do it all of the time. If it is still good when you freeze it, it will still be good when you thaw it. When you thaw it, look at it, smell it, feel it. If it doesn't look fresh, smells different, or feels greasy it probably is not ok to eat.

[Aggiehuntress]

With meat from a store it is a problem since that meat has already been defrosted and refrozen many times. With a freash kill of mine, we freeze it at the ranch in quarters, defrost and debone then refreeze until there is enought for sausage, then defrost, make sausage and refreeze. never had a problem with it.

[oneforthewall]

Just keep it cold. Bacterial growth is what you need to worry about. If done correctly there is no need to smoke before re freezing.

[Felix40]

There shouldnt be a problem as long as it doesnt get too warm when it thaws out. FYI it will be a lot more tender if you let it defrost in the fridge and then refreeze it and then let it defrost in the fridge again. Rather than letting it defrost on the counter at room temp.

[tgil]

thanks for all the replies! I thought I understood this to be the general rule amongst us but after grinding 25lbs for hamburger yesterday a friend questioned it. Just wanted to make sure I was right.