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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: Roadkill on March 13, 2007, 11:09:00 AM

Title: freezer burns
Post by: Roadkill on March 13, 2007, 11:09:00 AM

with just a little freezer burn, do you make sausage?  Any thoughts?  I took out some venison from two years ago and found just a shade-a triple wrap the meat and it stays good for at least a year, but I think I have 6 packages of burger to go and don't want to waste it

Title: Re: freezer burns
Post by: Thicket Hunter on March 14, 2007, 01:48:00 PM

Skip,
 I have trimmed the burned part off and used it. With the spices in sausage you probably wont be able to tell a difference. I would trim the freezer burned part off though.

Mark

Title: Re: freezer burns
Post by: BigRonHuntAlot on March 14, 2007, 05:20:00 PM

Yep, Mark's got it. Trim off the burnt part when the burger is partially thawed using a fillet knife for minimal loss and the sausage should be just fine.

Title: Re: freezer burns
Post by: JEFF B on March 15, 2007, 06:18:00 PM

what the hell just eat it still taste just as good. LOL!!!

Title: Re: freezer burns
Post by: Bobby Urban on August 16, 2007, 02:43:00 PM

To avoid burn altogether wrap your meat with plastic wrap real tight in serving size portions and then put it in zip lock freezer bags with the air squished out.  I rarely let venison go past a year in the freezer but sometimes a package gets lost in the shuffle and I have thawed 2+ year old packages of backstrap and they were as fresh as the day they went it.

A vacume sealer works the same but is a whole lot more costly.

Bob Urban

Title: Re: freezer burns
Post by: el cazador on August 19, 2007, 05:40:00 PM

I found some Blackbuck backstrap that was from 2003.  :knothead:  I trimmed it up and pan seared it, tasted fine.

Title: Re: freezer burns
Post by: V I Archer on August 20, 2007, 03:35:00 AM

I wrap mine in cheap, regular plastic bags, squeeze out al the air, then wrap in butchers paper.  Found the odd pack nearing 3 years, no burn.