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Author Topic: freezer burns  (Read 1185 times)

Offline Roadkill

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freezer burns
« 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
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Offline Thicket Hunter

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Re: freezer burns
« Reply #1 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
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Offline BigRonHuntAlot

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Re: freezer burns
« Reply #2 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.
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Offline JEFF B

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Re: freezer burns
« Reply #3 on: March 15, 2007, 06:18:00 PM »
what the hell just eat it still taste just as good. LOL!!!
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Offline Bobby Urban

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Re: freezer burns
« Reply #4 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
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Offline el cazador

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Re: freezer burns
« Reply #5 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.
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Offline V I Archer

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Re: freezer burns
« Reply #6 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.
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