re-freezing meat after making sausage

I never like to thaw and re-freeze. But I am making sausage today with some extra hog meat thats been frozen. We are going to make fresh sausage, to be cooked before eating so i dont have to deal with the curing. Do yal refreeze after making sausage? This will be my first time making sausage so any tips are appreciated.

I refreeze meat all the time.

Me too. Don't do it more than a couple of times with the same batch though.

ok thanks guys

We always freeze ours, thaw out to make sausage, then freeze the sausage.

Tip on mixing and grinding:
Mix your seasoning with the meat before grinding. We use as ice chest for this.
Then alternate pork/venison (or whatever meat) as you feed it into your grinder. This will mix again as you go.

Adding the seasoning after grinding is a lot of mixing work, and not near as thorough.

^^^^^^ What he said.

Same here.

Only way I can process all the deer and hogs I take each year. Not enough time to make the final product all at once. Have never noticed a difference.

What your planning on doing will work fine.

Have fun.

I read where the USDA suggested to keep the meat at 40 degrees or lower if you are going to re-freeze. Some bacteria start to grow at 40.

I don't check the temp, but I try to keep the meat as cold as possible if I am going to re-freeze. Never had a problem.