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Discussion in 'The Duck Hunters Forum' started by GBO, Jan 2, 2018.
I have found that thawing and re-freezing dries out the meat.
This would be my concern. If you can mitigate that, I don't see any other negatives. Some bugs can survive your freezer, and I don't like "cooked" duck meat, just rare/medium-rare. I try and keep it as sanitary as possible. We cook most of our duck wrapped in bacon and grilled, where the duck meat is barely cooked.
How do you get the bacon cooked then if the duck is rare. Granted well done duck tastes like liver.
I've done it plenty with no ill effect, and I cook it rare.
Microwave the bacon to get it mostly cooked prior to wrapping the meat.
Use thin bacon. Thinner the better (we use the cheap bacon). Really hot grill. The bacon will cook to done way before the inside of the duck meat is done.
I don't doubt it. It's just something I never want to happen. Food poisoning sucks.
Freeze, then re-freeze all the time will all kinds of game meat. No problem.
Quoted for truth.
Meat exposed to air and external objects such as hands counters and knifes are the big threat of food poisoning. Which is why it is pretty darn safe to eat rare meat. The outside has been seared killing any critters. The internal meat has never been exposed to anything. That is also why ground meat is less safe to eat rare.