[Sca-cooks] Frozen meat for sausage

[Deborah Hammons]

Rhys and I returned from our annual foray after bambi.  One of bambi's older
sisters decided to come home with us.  :-))  I obviously was not in the
running to hit the broad side of a barn yet this year.  Since the venison is
going for Hunters Feast, I was thinking of the frozen antelope as good
sausage makings.  We might yet get a fresh one this year.  I think my
biggest concern was that people always want to take home any left overs, and
that would mean possibly freezing for a second or third time.  My local
butcher (who doesn't do wild game) didn't think there was a problem as long
as sanitation was good.  The local processor for game said he partially
freezes his before he does ground meat for ease of handling.
I always freeze what I am making jerky out of because I can get very thin
slices. I don't re freeze the jerky though.  Never lasts that long.

Aldyth

On Tue, Sep 8, 2009 at 10:14 AM, Philip Troy / G. Tacitus Adamantius <
adamantius1 at verizon.net> wrote:

>
> On Sep 8, 2009, at 11:58 AM, Deborah Hammons wrote:
>
>  I have some frozen antelope. If I make sausage from it do I have to cook
>> it
>> before I re freeze it?
>>
>
> I would.  Thawing your frozen meat under most conditions is going to have
> an effect on any bacteria content in the meat, and then you're going to be
> handling it in some way, which adds further complications, and then it's not
> going to instantaneously refreeze when you're done.
>
> Adamantius (typing on annoying netbook with teeny keyboard)
>
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