Freezing venison to make sausage later...

that won't affect it at all

Baylee252, we do it often. We will clean and freeze almost every kill while using some of the meat the same day or next.

As stated it won't effect it. I like to cut in chunks and freeze in 7 lb increments as my recipes are based off 15 lbs so makes calculations easier.

the only reason not to grind in advance is due to bacterial load. If you're going to grind it and then freeze it there's no worry at all. just make sure you don't try to freeze a five gallon bucket of hot meat all at once.the center will stay warm for a long time

Appreciate all of the responses. Thank you all and happy hunting!

I have always just cut into chunks when deboning, put in garbage bag in freezer, add to garbage bag as deer accumulate, drop off at place that makes our sausage after the season.

quote:

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60/40 deer/pork mix
Onion powder
Garlic powder
Salt
Black Pepper
Cayenne pepper
Parsley flakes
I like to do small batches and try different amounts of seasonings.

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This is fairly close to my basic recipe. Grew up in a meat market and that is how we had homeade sausage. I also add green onions. But close...

Having said that, i tried something this weekend that i had never tried. Friend of mine does 80% deer, and 20% pure beef fat. Not beef, just beef fat. For making deer ground, i think i found my new choice. It taste great!