Venison Processing Question

[dmichaelm]

Have always processed our own venison. Dad has a real nice industrial Hobart he picked up years ago.

This year was our first year back to deer season in a couple years. We hung the deer at our new deer camp this year for the week. It was boned out and vacuum packed by the group (i was not there that day) and frozen.

I have been wanting to do burgers. But, I have questions about whether it is good to freeze, thaw, grind, then re-freeze any meat.

As it is in 3lb plus bags, and I don't have a table top grinder, I wonder if anyone has feedback.

There are twelve 3ft tubes of our summer sausage in the smoker as we speak. I'll get 4 of those. It will be great, but I would like to try to work it into our winter eating in other ways than sandwich and cracker meat.

My ideal would be to grind a 3-5lb bag of the trim, mix in some pork, patty, then refreeze. But, I want to make sure that it wont ruin the meat.

Thanks!

[reinhard1]

are you saying you have X amount of venison that was frozen and you want to know if it's ok to thaw the venison out and mix it with pork, make patties and refreeze it once more. if that is the case i would say it would be fine. i freeze venison once i proccess it and make sausage later with it and re-freeze the sausage every year. good luck.

[bak2MN]

That is how most meat lockrs do it when you bring in your trimmings a month later. I have never had a problem.

[dmichaelm]

Great. Thanks guys.