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birddoginQ

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Can I thaw deer burger, make sausage, and re-freeze. Never made sausage before but I have a good bit of extra burger i want to try it with.
 
Refreezing might not be a good idea, But thaw out enough for a meal or 2 and make some up. This could be a benifit for you because you might not like what you make the first time and this way you dont waste 20-30 lbs of meat :)

We made Beer and cheese brats, Regular brats,Clove brats, and some Hot and mild italian sausage this year. I ,am glad we only made 5 lbs of each as some I like more than others.
 
Thawing and refreezing meat is tricky. It's all about temperature management. If the meat stays cold enough to inhibit bacteria growth it will be ok. However, keeping meat that cold during the grinding, mixing, and stuffing could be difficult.

If you think you can keep the meat cold and put everything together quickly I guess it would be ok.

Don't chance it if you're not sure. It's not worth the possible risks if you're not 100% sure you can do it fast and cold.
 
I make sausage from frozen deer all the time. As long as you add pork or beef that has not been frozen to it. During the defrosting stage, the meat will loose a lot of moisture(blood). By adding more meat that has never been frozen will add the moisture needed to keep your deer good to refreeze.

To keep meat from getting too warm while grinding, add some ice cubes with your meat. It will cool the grinder plates too.
 
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We have a cookbook that is nothing but different types of sausages made from venison. We used one recipe out of it to make brats and we also picked up a premixed variety pack from the sporting goods section at wally world. I was surprised to find that the recipe out of the book tasted almost exactly like the premix we tried.

The variety pack (which I have seen at Bass Pro, Gander Mnt, Dicks S.G., and Wal-Mart)comes with enough spices and hog casing to make 5lbs Beer and cheese brats,5lbs regular brats, and 5lbs italian sausage.

I will try and find the name of the book we have, it is great with so many types of sausages I wont even begin to list them.
 

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