Frozen meats

sniper7990

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Jan 13, 2015

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• Feb 26, 2015

• #1

Quick question

Can you cure meat that has previously been frozen?

I was specifically thinking about bone in venison leg

 

pc farmer

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• Feb 26, 2015

• #2

Sniper7990 said:

 
Quick question

Can you cure meat that has previously been frozen?

I was specifically thinking about bone in venison leg

Click to expand...

Yes.

I do it all the time.  

My guess would be that most meat has been frozen at one time.

 

atomicsmoke

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• Feb 26, 2015

• #3

c farmer said:

Yes.

I do it all the time.  

My guess would be that most meat has been frozen at one time.

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Pop said the same thing earlier on. Are you saying meat labeled fresh could have been frozen?

 

sniper7990

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• Feb 26, 2015

• #4

That's good news because I can buy frozen venison

My project for a venison prosciutto may well go ahead!!!!

 

pc farmer

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• Feb 26, 2015

• #5

atomicsmoke said:

Pop said the same thing earlier on. Are you saying meat labeled fresh could have been frozen?

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Yup.

I bought a " never frozen " pack of ribs that were partially frozen.

 

atomicsmoke

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• Feb 26, 2015

• #6

Son of a b.

 

pc farmer

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Happened to me on a fresh turkey one time too.

How would big plants keep fresh meats from going bad without freezing them at some point?

 

atomicsmoke

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• Feb 26, 2015

• #8

c farmer said:

Happened to me on a fresh turkey one time too.

How would big plants keep fresh meats from going bad without freezing them at some point?

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Well...I assumed this just-in-time approach takes care of that. And a whole carcass (or half) could be held in cold storage for up to 2 weeks as far as I know.

 

tigerregis

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Oct 29, 2009

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• Feb 26, 2015

• #9

If it wouldn't last, how do they age meat for 3/4 weeks?

 

pc farmer

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• #10

tigerregis said:

If it wouldn't last, how do they age meat for 3/4 weeks?

Click to expand...

I was basically talking about after it is packaged and ready for the stores.

Maybe its the stores that freeze it?

Again this is all my opinion.

The original question was answered about curing thawed meats.

 

timberjet

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• Feb 26, 2015

• #11

I don't know on venison but I think the UDSA says it all has to be frozen for a period of time somewhere in the hanging or whatever to kill certain bugs. I have never made any cured meat that had not been frozen.

 

barrelcooker

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Oct 4, 2015

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michigan

• Dec 22, 2015

• #12

Even sitting on the shelf at the store the coolers that display food go thru freezing and thawing cycles.