Re-freezing Deer - Processing

LA Trapper · February 03, 2010, 10:47:00 PM

I work with a guy that says he quarters deer, puts them in a double garbage bag and freezes the quarters, neck and ribs for processing later. He defrosts it in a tub of water with a cup of vinegar one night (in the fridge) then the next night chunks the meat for grinding again soaking it in a tub of water with a cup of vinegar. Then he grinds the deer and re-freezes the raw meat. He said he has been doing this for over 30 years with no issues. He lived up north in WV for some time and said we just hung them up in the trees and they froze anyway. You have to process them.

Does anyone else refreeze raw meat? I have always been taught to NOT do this as you may become ill.

Any thoughts to share?

Billy

February 03, 2010, 10:49:00 PM

My processor tells me that is an old wives tale. He has told me to freeze my meat and then bring it to him when I can. I have done this on several occasions and never had any problems.

Bisch

caleb7mm · February 03, 2010, 11:42:00 PM

I have been freezing then thawing to process for 15 years or so. My family eats 4-6 deer a year that way. No issues here.

fido dog · February 03, 2010, 11:48:00 PM

As a chef...it's not so much a health issue, but each time the meat thaws you lose moisture.

MR BILL SHORTY · February 03, 2010, 11:56:00 PM

BEEN DOING IT FOR 20 OR SO YEARS ACT LIKE A TENDERIZER ALSO. THE WATER IN THE CELLS FREEZ AND TEAR BRAKING DOWN THE MEAT.

DHR · February 03, 2010, 11:58:00 PM

yup I do it every year with good results.

BlacktailBowhunter · February 04, 2010, 12:47:00 AM

Wives tale.

Whenever I take out a package of burger and decide not to cook it for whatever reason, I just throw it back in the freeze.

Paul

L. E. Carroll · February 04, 2010, 04:15:00 AM

For years we have been freezing the scrap meat., Most processors in my area want to do a full load 50-100# of meat when they do specialty smoked meats [pepperoni, beer sausage, summer sausage, you get the idea]. I and my buddy take great care and pay a lot of attention to cleanliness of our meat. We don't want it mixed with other's.. We wait untill way after season has ended, and then take ours in. At that time, they will usually do smaller quanities without having to mix with others for that full load !

frank bullitt · February 04, 2010, 07:13:00 AM

Did it this past sason on a late december doe. Was not planned, just happened do to the weather.

I've had steaks and some stew since from this meat, no taste difference! When I was a meat cutter in the grocery, it was said to be a no no.

I would say, when thawing the first time, you don't want tempature to get to high before cutting and refreezing.

I also have some plans to can a couple of roasts after thawing.

Bow-n-Head · February 04, 2010, 08:38:00 AM

I freeze,thaw,grind for burger or sausage, re-freeze. not problem!

turkey522 · February 04, 2010, 08:42:00 AM

I do it every year then take to processors after season to get sausage and deer sticks made.

Bill Turner · February 04, 2010, 09:09:00 AM

Great post. I've been following this old wives tale for years. I do all my own processing, maybe that makes it a little easier. Just pulled two packages of chile meat out of the freezer. Might only need one for the recipe I'm using. Now, I will not hesitate to re-freeze if necessary. Thanks for the info.

Hooked · February 04, 2010, 09:22:00 AM

good thread, but I need ya'll to convince my wife, LOL!

Littlejake · February 04, 2010, 09:46:00 AM

I do it too.How many of you vacuum pack your meat?I think thats been the best thing I've
started doing since I started hunting.
Hooked I know exactly what you mean!

muley40 · February 04, 2010, 09:50:00 AM

I have done it for many years with deer and elk, no problems,

James Wrenn · February 04, 2010, 09:54:00 AM

I am guilty as well.

I usually wait untill I have 2 or 3 deer before I do any grinding.I don't spend a lot of time early season messing with meat because I had rather be hunting.I freeze it and process it later when timing is better.

razorback · February 04, 2010, 09:57:00 AM

If you keep it clean to start with and don't let it get too warm, for too long, it should be no problem.

wtpops · February 04, 2010, 10:38:00 AM

Old wifes tail.

swp · February 04, 2010, 10:42:00 AM

Never had a problem with it!

LITTLEBIGMAN · February 04, 2010, 10:49:00 AM

This year we killed two does both late in december. in one instance it was minus 17 the following morning. it took 24 hours of thawing cutting and thawing and cutting to get it processed. i have had to do this numerous times over the last 30 years of bowhunting and we have never had an issue. cant tell the differnence in taste in either.