To Refreeze Or Not - A Meat Preparation Question

[TXJon]

I know the USDA says it's ok to refreeze meat if it's allowed to thaw out at 40 degrees or cooler.

I want to make some Mexican Chorizo but I'm caught thinking, if it's been frozen once, turns into Chorizo after the thaw, and gets refrozen again....it's no bueno?

It won't hurt you any, but it does lose some flavor. I have been doing it exactly like you for years. Keep it cold the whole time, and get it refrozen as soon as you can.

[holdem]

Don't overthink stuff Rob. Good Coasty LOL

[jfk47]

I've always heard that as long as you change the consistency of the meat (grind it up, etc) that you can re-freeze it with no problem.

[oneeye]

I do it like alot of the other folks do - freeze it in season and thaw it out in the spring for chorizo, polish etc. and then refreeze.

[bowhuntertex]

It won't be any good after you refreeze it Rob, so you might as well let me come pick up what you have so you don't get sick

You should be fine Rob.......We are making sausage on Saturday at my FIL's.....

[wrangler1]

Rob...we debone and freeze in bulk bags as the season goes along, then thaw to make sausage or hamburger and refreeze again with no problems....

smart,

do you freeze first in ziploc's or vacuum pack before you pull it out to make all of your goodies? how long will it last in ziploc's before freezer burn if you wait to make jerky/sausage?

[Stolle]

Rob...we debone and freeze in bulk bags as the season goes along, then thaw to make sausage or hamburger and refreeze again with no problems....

x3

I have done it this way all my life.

[Stolle]

Managed lands permits. We don't stop the killing until Feb 28. As far as meat in the freezer, still have about 20 lbs of ground and 20 lbs of sausage in the freezer. That should get us through the next 6 weeks.

Lets discuss BSB tomorrow over email!

[Smart]

smart,

do you freeze first in ziploc's or vacuum pack before you pull it out to make all of your goodies? how long will it last in ziploc's before freezer burn if you wait to make jerky/sausage?

I buy the cheap Walmart brand sealer bags for the bulk storage (which are actually pretty good by the way).....cut long bags and vacuum seal it in what usually amounts to 12-15 lb bags. With a larger chest deep freeze you can do 20 lbers no problem. We do the same with duck breasts.

I have not stored it in ZipLocs long enough to make a difference so I couldn't tell you. We used to freezer paper wrap deer meat before the vacuum.

With the duck breast I have stored them from Nov to Feb in water and ziplocs freezer bags back before I started vacuum sealing them....but again that is not long enough to make a difference

[leebtattoos]

Rob...we debone and freeze in bulk bags as the season goes along, then thaw to make sausage or hamburger and refreeze again with no problems....

we do the same thing. we also, defrost hamburger, make chili/pasta/gulosh/whatever, and then refreeze the left overs. it will be fine.

[AtTheWall]

Dang this bunch sure gets it done - SON!!!!

Thanks guys-appreciate it!

Holdem LOL!

Will are y'all smoking this weekend as well?

[Tommyh]

Technically speaking, when you freeze the meat the first time, the water and moiture turns into crystals. what happens is the crystals will break down the cell walls causing the meat to lose a little (read as miniscule) bit of color, texture and flavor. When you refreeze it then thaw it again, it goes through the same cycle. The meat doesn't spoil when its thawed to the proper tempurature each time.

[Legdog]

this thread is worthless without many, many pics!

[Tommyh]

this thread is worthless without many, many pics!

And ingredents with directions