No issues at all with ground venison on the grill. After a bad run from a processor we quit adding fat, and grind our own as lean as we can keep it.
Many fat soluble enzymes are active to 40 below, so long term storage can generate off flavors. Some buddies in science fields store biological samples at 80 below to avoid degradation.
Fat has no binding characteristics what so ever. It's denatured proteins that hold things together with cooking.
Pappy348's suggestion is a good one to perpetuate flavor and reduce freezer burn. A bit of a pain in the ass though to grind small single batches. Along those same lines though, we do not slice our steaks until just prior to grilling.
Last edited by 1minute; 07/02/14.
