freezer burnt vension

[nhbuck1]

i have some venison thats a year old and the texture is very different like grinds up in your mouth when you chew it., is this freezer burn? the other deer is not like this

[Shadowhnter]

At about a year or so, it starts losing its integrity pretty bad. Makes good trapping bait!

[Bill Turner]

Handled correctly freezer burn should not be a problem after 12 months. I always de-bone my venison and clean it well before preparing it to freeze. Next, I dry it and then wrap it in siran wrap, forcing out all the air. Finally, I double wrap it in freezer paper, seal it with freezer tape, and mark the package with date and contents. I've taken venison out of the freezer after 3 to 4 years and have found it to be in excellent condition. I'm not recommending keeping it that long, but if handled properly in the beginning you should not have a freezer burn problem after 12 to 15 months.  

[nhbuck1]

i took it to one of the farms near by and they wrapped it in plastic first then butcher paper its all dried out like chewing on coffee grounds, nasty i think im getting a vaccuum sealer

[Iowa Tom L.]

You should be able to see if the meat is freezer burnt when you open up the package and before you cook it.  

Typically, venison that is freezer burnt will be a different color (often a light tan) from the purple-red of the venison and will have a dried out look (which it is). It will be most often seen where the wrapped meat is thin (along an edge) or on the surface.  It can be removed and the rest of the meat should be fine.

It is air trapped in along with the wrapped venison that causes the freezer burn.  WELL-WRAPPED red meat stored in a deep freeze at a temperature below zero (I do -15) will keep well for at least 2-3 years, probably longer (opinions may vary) with no sign of freezer burn and still retain good flavor.

I hope this helps.

Take Care,

Tom

[nhbuck1]

im just getting a vaccuu sealer problem solved

[jamesh76]

Originally posted by nhbuck1:
im just getting a vaccuu sealer problem solved

not necessarily.  sometimes the moisture from meat prevents me from getting a good solid seal, banging the thin packaging around in the freezer looking for something has also put small holes in the packaging or something. I have had seals break in the past, being where they are heat sealed or the small holes. You have to be careful with how you handle them after they are frozen.

Meat wrapped in plastic wrap and then the butcher paper is a lot more forgiving.

[nhbuck1]

well thats what the meat was wrapped in and nows it no good

[huronhunter]

The main cause of freezer burn is poorly wrapped product where frozen temps. remove moisture by way of evaporation .
Any time you see frost in sealed packages is the result of as said evaporation .
The best way to prevent evaporation in foods is to dry and vacuumed seal it . By doing this you foods can actually last for years .

[huronhunter]

The main cause of freezer burn is poorly wrapped product where frozen temps. remove moisture by way of evaporation .
Any time you see frost in sealed packages is the result of as said evaporation .
The best way to prevent evaporation in foods is to dry and vacuumed seal it . By doing this you foods can actually last for years .

[huronhunter]

Sorry for the double post

[Doc Nock]

Nothing is sacred!  I've had meat double wrapped in heavy freezer paper last for YEARS!  Lately the quality or thickness of freezer white paper with plastic coating got thinnner...I went to the vacuum seal.

The bags are from china and suck in stereo!  I've had many fail in freezer... nothing is sacred! Check your meat(that sound onerous) and use what has lost its seal.... otherwise, I've had self butchered, trimmed and sealed for several years without loss of quality! Go figure!

[JamesV]

I double wrap my meat with the material from the black garbage bags and it last for years.

James

[nhbuck1]

im a bit confused on your post doc, so a vaccuum sealer wont work good?

[macbow]

The regular department store or sporting goods store type can work well but care has to be taken when sealing.

2 years ago a,bought one with a vacuum chamber. Works great.

[nhbuck1]

whats the best kind to use>?

[wooddamon1]

I have a Food Saver brand. Works great.

[nhbuck1]

what are the good bags i hear some are garbage and some that are good?

[wooddamon1]

I've always used the Food Saver rolls.

[RAU]

I wrap tightly in Saran getting out all air. I wrap the piece of meat in every single direction then double wrap in white freezer paper and I too have eaten 3 year old venison that got lost in the rotation and it's near perfect. I can't  imagine a vacuum sealer would work any better for my needs.