Can You Re-Freeze Meat?

allen griggs

I have 8 pounds of roast pork. I got this right off the pig the night we roasted it. I put the pork into a one gallon Ziploc freezer bag, and immediately packed it in 10 pounds of ice.

The next day I put the pork into the freezer.
That was 3 weeks ago.
Now, I want to melt this pork in the microwave and grind it into sausage.
But I don't want to eat 8 pounds of sausage all at once.

I want to wrap this sausage up in freezer paper, in 2 pound packages and put 6 pounds back into the freezer.

I have been told that you can't re freeze meat. Is this true?

fishkiller41

You certainly can...
99% of the beef or poultry U purchase in a supermarket arrived there frozen.
Much of it is preportioned at home and refrozen.

beneteau

Have many times

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ain't dead yet!

Marc1301

Fresh uncooked meat should not be re-frozen after being fully defrosted to room temp.

You are talking about already cooked meat.
I don't see any issue myself,.....just wouldn't keep it around for a year or anything.

Never heard of making sausage from already cooked/roasted meat though.

we_dig_it

Can you cut the pork while its frozen?

Sawz

I usually wait till its just cutable then slice off what i want and throw the rest back It can still be slightly frozen and it will cut

oldrider

I cut mine frozen. Just tighten it up in a vice and use your reciprocating saw![;)]

andrewsw16

The key safety issue is that the meat must be thoroughly cooked just before you serve it in order to kill off any bacteria. If you cook it right, it should be okay to eat.

bartman45

Was always instructed that any protein item should not be cycled fresh - frozen - thawed -frozen.

Crittergitter

quote:Now, I want to melt this pork

I doubt you can feasibly melt pork or any other meat. You can easily thaw it.
To melt it would require ... well, think about it. Take all the time you need.

pwillie

As a frozen food operator, I can tell you,you have eaten many meals that have been thawed and refrozen many times! Your biggest neglect is temperature ,keep it below 40 degrees...anything above,bacteria grows...cutting frozen meat is not a problem if you have the equipment.

bigoutside

quote:Originally posted by Barzillia
Chapter 3

http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/ucm186451.htm


I got lost at the mollusks having to be in their original container. God's container, or the fisherman's container?

yoshmyster

Use a new hacksaw blade and get to work.

Kodiakk

I do this quite often. I'll butcher my deer and freeze the parts that I use for hamburger. At the end of the season I take all that meat and grind it up for hamburger/sausage and refreeze it.