peejay Posted August 12, 2020 Report Share Posted August 12, 2020 another burger question... i have frozen venison, can i defrost to mince and make burgers then re-freeze? would it be safe to cook after? thanks Quote Link to comment Share on other sites More sharing options...
steve_b_wales Posted August 12, 2020 Report Share Posted August 12, 2020 13 minutes ago, peejay said: another burger question... i have frozen venison, can i defrost to mince and make burgers then re-freeze? would it be safe to cook after? thanks Not really advisable. Meat can be defrosted, cooked and then refrozen, but not as you've mentioned. It probably wouldn't harm you, but it's not worth taking a chance. Quote Link to comment Share on other sites More sharing options...
John_R Posted August 12, 2020 Report Share Posted August 12, 2020 Steve's right, and add the fact that minced meat is the worst for potential contamination I would avoid. I defrosted a haunch the other week, broke it down into the various muscles and used it over the course of the next 7 or 8 days. It kept just fine, and I froze some of the cooked product for later. Quote Link to comment Share on other sites More sharing options...
Smokersmith Posted August 12, 2020 Report Share Posted August 12, 2020 I researched this a while ago when having a similar question about sausages. What I learned was that many folks had no issues by using defrosted meat and using again after the sausages were frozen. If you've good hygiene practices, and you make the burgers with the meat as cold as possible, and freeze again quickly I don't see an issue. The reality is that much of the frozen processed meat available has been made from pre-frozen joints. Quote Link to comment Share on other sites More sharing options...
peejay Posted August 12, 2020 Author Report Share Posted August 12, 2020 ok. but good to make, keep refigerated and use in next day? Quote Link to comment Share on other sites More sharing options...
steve_b_wales Posted August 12, 2020 Report Share Posted August 12, 2020 1 minute ago, peejay said: ok. but good to make, keep refigerated and use in next day? Yes, make sure the fridge is 5c or lower. They should keep for 2 days. Quote Link to comment Share on other sites More sharing options...
bruno22rf Posted August 12, 2020 Report Share Posted August 12, 2020 Would it not be wiser to make the burgers - cook them and then freeze them - much the same as shop bought frozen burgers. Quote Link to comment Share on other sites More sharing options...
Walker570 Posted August 12, 2020 Report Share Posted August 12, 2020 I am still here after many years of cooking and freezing meat. I don't eat my meat raw. It always gets cooked to at least beef well done on my thermometer and the same goes for burgers. Quote Link to comment Share on other sites More sharing options...
ClemFandango Posted August 12, 2020 Report Share Posted August 12, 2020 Ignore the first few replies they are talking rubbish. What you are proposing is absolutely fine. I have done it many times before as have many many other sausage makers etc. Thaw, mince and process and re-freeze as soon as possible. Having worked in the freezer section at a large supermarket during my college years If you think that the meat you buy in the supermarket hasn't been frozen and thawed multiple times before you buy it you are naive. 2 hours ago, Smokersmith said: I researched this a while ago when having a similar question about sausages. What I learned was that many folks had no issues by using defrosted meat and using again after the sausages were frozen. If you've good hygiene practices, and you make the burgers with the meat as cold as possible, and freeze again quickly I don't see an issue. The reality is that much of the frozen processed meat available has been made from pre-frozen joints. This Quote Link to comment Share on other sites More sharing options...
GingerCat Posted August 12, 2020 Report Share Posted August 12, 2020 You can. Defrost in the fridge. Can't remember the temp but you shouldn't let it get warm. Done it lots and its fine. The cooking will kill anything refreezing doesn't. Quote Link to comment Share on other sites More sharing options...
Houseplant Posted August 12, 2020 Report Share Posted August 12, 2020 We do what the OP describes. We can't eat a whole deer's worth of burgers without freezing some of them and wouldn't want to either! Quote Link to comment Share on other sites More sharing options...
Benthejockey Posted August 13, 2020 Report Share Posted August 13, 2020 Chill all your mince parts in the fridge and keep the meat cold and you'll be fine. Quote Link to comment Share on other sites More sharing options...
Jonty Posted August 13, 2020 Report Share Posted August 13, 2020 It’s not best practice, but in truth I’ve done it with venison - butchered the deer and frozen everything then decided to convert a load to mince. I wouldn’t Do it with pork or chicken though. As the meat will mince better from part frozen, if you’re quick with the whole process you’ll be grand - just pop a couple of loo rolls in the fridge just in case, 😀 Quote Link to comment Share on other sites More sharing options...
Dougy Posted August 16, 2020 Report Share Posted August 16, 2020 If you are being overlooked by your local health inspector then not advisable, if not then go ahead been doing it for over 20 years. Quote Link to comment Share on other sites More sharing options...
Blackpowder Posted August 16, 2020 Report Share Posted August 16, 2020 For years I have been making pigeon burgers by de-frosting frozen pigeon breasts, mince and make burgers then freeze them. I do keep everything very cold throughout the process. Blackpowder Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.