venison processing/grinding question

[CWendling]

Probably a dumb question, but couldnt find an answer and im sure many of you have processed way more deer than i have. Shot a buck earlier this week and its on ice to process this weekend. Im going to go back out in 2 weeks to hopefully shoot another doe during late ML. Id rather do all the burger/grinding at one time in a couple weeks once i have a doe to process also. Ive read where people say its fine to freeze chunks, then partially thaw to grind and re-freeze. So, my question is, do any of yall do that? If so, how thawed do you let the chunks get to run through grinder? No affect on the meat taste? Id always been told never to refreeze anything thats been thawed out, but read a few things online where folks said it doesnt affect anything really.

[db@100]

Yes, you can defrost, grind and refreeze. Defrost in the fridge, not in the sink. Just defrost enough to run through the grinder. Leave it icy. It will grind better very cold. Never let the meat get warm. Keep it as cold as possible.

[kmitchl]

Yes. I freeze in vacuum bags and make them about 2" thick so they thaw quickly. You want the meat icy when you grind for best results.

[BlessedVeteran0305]

I’ve heard of people doing that but I myself have never wanted to risk it and just grind it before I freeze it.

[BrianL]

Done it many times. Just mix in with the new meat and it will defrost quickly.

[Smart]

We debone and chunk up and freeze for sausage or bacon burger all season. When it time for the processing days, we thaw, process and refreeze and have been doing it since the late 70s. The never refreeze thawed meat is a practice from before we knew better. As long as the thaw doesn’t get warm you will be good to refreeze. Especially red meat or pork

[Yak blue]

It’ll be fine. Just follow the advice above. Thaw it just enough to break it apart or cut it apart. You want it still icy to where your fingers go numb breaking it up. It’ll grind better that way anyway.
we stockpile all of our scraps all season to then thaw just enough to grind and make sausage after season at family sausage fest , just to refreeze it.

[glen]

Cut in small chunks and get those big 2 gallon ziplocks. When you freeze flatten it out. When you goto grind partially defrost and then use a serrated knife or a saws all with a wood blade and cut in strips that fit the grinder throat. I prefer this method to just iced down deer.

if you are adding moisture goto a butcher shop and ask them for trimmings from prime rib roasts or brisket. Bacon ends and pieces work well as well.

[Hogmauler]

The experience y’all bring to the table is priceless. Great question.

[elhefe]

I do it every year and it tastes great

[justletmein]

That's the way I do it, everything gets chunked up and frozen during season the. I pile up Elk, and all the year's deer in March before the fishing is good and after we kill a couple hogs in February and make my sausage and such then. Lean meats you can thaw and refreeze a bunch without issues, we refreeze deer steaks all the time if we don't grill them up on trips. I toss mine in a giant electric cooler set at 33 degrees and thaw out 80 lbs or so at a time, it thaws fully but stays cold so I can work through slowly.

[Hogmauler]

Do yall mix burger 80/20 ? And is there a difference in beef tallow? i e prime rib fat or brisket.

[glen]

Hog. Yea there is a difference. I mix as I go adding fat then use a Sheetrock mud mixer to get it mixed. Run enough for a small burger and cook. If it has enough moisture I run the batch and bag. If not I add more moisture

i also run first on a large chili blade /. Meat and fat. Then mix and run on small burger blade.

80/20 seems high to me but everyone has own preference. Just remember unless you have more deer you can’t add less fat.

[SmTx]

Do yall mix burger 80/20 ? And is there a difference in beef tallow? i e prime rib fat or brisket.

Call your local grocery store and just get them to save the suet from a days cutting and add that. I’ve never weighed and measured just eyeball it is good enough for me.

[Hogmauler]

Thank you sir