Thawing meat for grinding

[TruthWalleyes]

I have approximately 6 10# bags of frozen venison as well as another 20# of bacon that i want to thaw for the grinder.

What is the best method of thawing, and how much time do you think it will require. I want the meat to be thawed enough so i can break the chunks apart, trim any fat i missed before, and then grind while semi-frozen.

I have been thinking i should just leave it at room temperature when i leave for work and grind when i get home, but i also do not want to come home to completely thawed meat.

Any thoughts?

I would like to avoid thawing in the fridge as it would consume lots of space for several days.

Thanks.

[chaffmj]

Can't help you with the time but instead of leaving it out put it in a cooler without ice.

[hockeybc69]

Why do you want to grind while partially frozen?

[DonBo]

Thawing them in a cooler is a great plan. No need for the ice.

I prefer to grind while partially frozen also, but it's a fine line between partially frozen and TOO frozen.

[hockeybc69]

When I slice meat for jerky, partially frozen is a big help.

Whats the advantage of grinding partially frozen? Just curious, as I have not heard of that. I dont have any issues grinding completely thawed meats.... or at least nothing I consider to be troublesome.

[goblueM]

I find grinding partially frozen meat mixes it up a lot better, especially when fat is involved. Otherwise it can be just a nasty paste

[hockeybc69]

I can see that.

Typically the only thing I am grinding is venison.

I use hamburger as my additive typically so I am not running into that scenario trying to grind up fatty stuff.

[reinhard1]

putting them in the cooler would be the best. rotate the meat because the top will thaw faster than the bottom. chilled would be better that partialy frozen except for fat which can gum up your plate faster than anything, including bacon. good luck.

[Harmonica Bear]

I would go the cooler route as well. You are dealing with 80# so it'll take awhile if you have it all together in one big cooler.

[TruthWalleyes]

Alright, i'll spread it out between two or three carpy coolers, not my 5 day coolers....Stuff would never thaw! I'll know after the first 10hrs how long it should take. I'm trying to plan to have it thawed at a convienent time for me to grind - now i got to figure out when that is?!? Not that it takes too long.

I like partially frozen (Yes i agree about the fine line between too frozen!) because that is just the way my old man taught me. It seems to push through the plate with less "Paste" in the process. Especially when grinding with fat content. I also like to cut it into 2"-3" chunks and it seems to just FLY through the grinder when partially frozen.

I also like partially frozen because it thaws in the process of grinding so it starts at a cooler temperature and by the time i'm bagging it is thawed to proper temp.

[KEN W]

To keep from getting pasty.....put the grinder parts in the freezer before you start.

[Ballyhoo]

Leave the lid cracked on the cooler as they won't thaw the first day if you completely close it

This is good info as I need to thaw some Turkey from the spring hunt and grind that.

[TruthWalleyes]

To keep from getting pasty.....put the grinder parts in the freezer before you start.

Lightbulb moment!!

Thanks.

[B-man715]

The way I have found that works well is to put the bags of meat in a cooler filled with cold water.

It is faster by using the water, and probably safer too.

I do this in the morning, then in the evening grind it up. Or put it in at night, then grind the next morning.

Hope this helps!

[TruthWalleyes]

Thanks B_Man. I like that method, keeps it to within 1 day. I think i'll grind thursday night so i can fish all day friday and come home to BACON BURGERS!!

[TruthWalleyes]

Boy them bacon burgers are tasty!

Few things i learned: Re-Bag meat before putting in cooler with water, your bags most likely have holes from being tossed around in the freezer. Bag will fill with water...I knew this, but decided against doubld bagging.

Also, putting the grinder components in the freezer works great! I put 50# through the grinder in less than 10 minutes. Meat was thawed perfectly. Chunks were still slightly frozen together but could be pulled apart with hands.

Meat went into 3 coolers at 9pm, went into the grinder at 9am.

I'll be using this method to thaw large quantites of meat again in the future.

Thanks for the advise.