Got a butchering question

chola

chola

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Cranbrook BC
I deboned a mulie the other day.....I want to make sausages with it in a few weeks time ,or as soon as I can get another deer...is it OK to freeze this stuff for now after it has been cleaned and washed....remove it to thaw, then grind into suasage mixture, and the refreeze as sausages?

Also has anyone tired or do they have this particular grinder....I'll only be making 10 pound batches over the course of 2-3 days.....any thoughts and opinions would great

http://www.canadiantire.ca/browse/product_detail.jsp?PRODUCT%3C%3Eprd_id=845524443291813&FOLDER%3C%3Efolder_id=1408474396672150&bmUID=1163699360040
 
chola said:
I want to make sausages with it in a few weeks time ,or as soon as I can get another deer...is it OK to freeze this stuff for now after it has been cleaned and washed....remove it to thaw, then grind into suasage mixture, and the refreeze as sausages?
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You will not have a problem doing this. It is very common in the retail meat business to use frozen, lean portions of beef from Australia and NZ. We used it for years. All we had to do was inform the customer that the ground meat we were selling was made from "Fresh & Frozen Portions". As with all ground meats, it is important to handle and cook properly.

One tip here is to thaw the frozen venison in the refrigerator, so it thaws evenly though. You can grind slightly frozen meat and this will help the sausage making as it tends to firm up the sausage for stuffing. Adding crushed ice to the sausage mix will do this as well as adding moisture to the sausage.

 
I`ve been making a few types of sausages for quite a few years. I freeze left over meat from butchering my deer. Usually after the seasons are over I make my sausage. I have never had a problem with refreezing the meat after it has been made into sausage.

DF:D
 
Alrighty....thanks a million fellas.:D ...I really appreciate all the help once again

..I just wanted to make sure...thanks for the info on the grinder as well...I just want to try this as a hobby,kinda like reloading...makes a great way to pass the time:cool:
 
We bone and grind our trim, shoulder, etc from our deer and grind it shortly after. We freeze it ground in 2 litre paper milk cartons... each holds about 4 pounds of ground. 12 pounds of deer and 12 pounds of regular pork ground= one unit of garlic sausage. These stack nice in the freezer too. Be sure in the case of deer to remove all the fat as this will give an undesireable flavour to the sausage..IMO.

Also don't worry about re-freezing the sausage, although once again, in my opinion sausage looses flavour once frozen.

Ted
 
M12shooter said:
although once again, in my opinion sausage looses flavour once frozen.
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All meat tastes better when it's fresh, never frozen.

I never buy expensive steaks and freeze them or prime rib for that matter. :)



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