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Storing/Freezing Venison Mince


alexm
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What's the best way to freeze and store venison mince? Specifically, is it better to mince the meat then freeze, or freeze your offcuts and thaw/mince when required?

 

I would have thought the first option, but I heard recently that you get a better result mincing the meat whilst it is partially frozen. If this is the case could it be better to just freeze all your offcuts, then when you need it partially thaw and mince?

 

Thoughts?

 

 

thanks,

 

Alex

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Either way is fine, just try and have the meat as cold as possible when mincing it as this increases the temperature and starts any bacterial growth. Ideally put the meat, I usually put the barrel, screw and plates as well, into the freezer for 10-15 minutes prior to mincing it.

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