Thawing venison - blood

Boghossian

Well-Known Member
My frozen venison looses a lot of blood when being thawed in the fridge. Is there any way of reducing this at all?
 
The reason it is loosing so much blood is down the the speed the meat is frozen. The longer it takes to freeze the the water molecules the larger the ice crystals will be. These large crystals are damaging the cell walls, thus loosing fluids. To improve it, freeze it in small batches and turn down the freezer to the lowest setting.

ATB
Dom
 
Yes, red fluid rather than blood. Thanks for the tips on freezing, trying to keep the moisture in the venison wherever possible!
 
The reason it is loosing so much blood is down the the speed the meat is frozen. The longer it takes to freeze the the water molecules the larger the ice crystals will be. These large crystals are damaging the cell walls, thus loosing fluids. To improve it, freeze it in small batches and turn down the freezer to the lowest setting.

ATB
Dom

I don't understand. By lowest setting do you mean coldest? Am I being dense?
 
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