The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › Forum Tips & Tricks › Grinding frozen meat for sausage › Grinding frozen meat for sausage
April 27, 2015 at 3:32 pm
#9165
Bob
Member
Partially frozen is the way to go. Prevents smearing of fat and easily goes through the grinder.
Use option 3. Defrost in fridge and partially freeze before grinding just like you would for fresh. I use that method often, buy in bulk, cube then vac-seal and freeze. no problem whatsoever
There is actually no problem refreezing. Maybe a slight moisture loss. Just defrost safely.
USDA Guidelines on freezing :
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/freezing-and-food-safety