alexm Posted March 7, 2009 Report Share Posted March 7, 2009 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 Quote Link to comment Share on other sites More sharing options...
alexm Posted March 10, 2009 Author Report Share Posted March 10, 2009 Quote Link to comment Share on other sites More sharing options...
henry d Posted March 10, 2009 Report Share Posted March 10, 2009 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. Quote Link to comment Share on other sites More sharing options...
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