Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: splashcaster on June 14, 2014, 07:38:33 PM
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I founds some venison ground from the year before last nicely packed in the back of my freezer. I defrosted along with a pack of ground from this year and was a little unsure about the color differences between the two. The one from this past year looks bright red but the one from the year before is brown. I know the freezer can turn meat a little brown but I just didn't know how long was too long before venison ground goes bad or if the brown meat is alright to eat.
Thanks
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2 year old venison burger as long as it was properly wrapped and stayed frozen solid should be fine. The color may be a little brown as you noticed, but that's OK. If the moistness and the smell are normal you should be OK.
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It gets a little freezer burnt after time. I've cooked it up before without any issues.
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It gets a little freezer burnt after time. I've cooked it up before without any issues.
:yeah: to both. If small freezer burn spots, just cut them out. I've eaten burger that was four years or more old with no problems, though it was vacuum packed.
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Freezer burnt meat is not bad for you it just might not taste right. After all it is only dehydrated and not bacteria laden.
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2 year old venison burger as long as it was properly wrapped and stayed frozen solid should be fine. The color may be a little brown as you noticed, but that's OK. If the moistness and the smell are normal you should be OK.
Eaten many 2-3 year old venison burgers no problem and you will know if its freezer burnt.
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2 year old venison burger as long as it was properly wrapped and stayed frozen solid should be fine. The color may be a little brown as you noticed, but that's OK. If the moistness and the smell are normal you should be OK.
Eaten many 2-3 year old venison burgers no problem and you will know if its freezer burnt.
I had a couple packs of antelope sauasage that looked a lil different, but ate just fine after 3 years. What the family doesn't know won't hurt em :chuckle:
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If you added beef or pork fat, it can go bad in the freezer over time. When I say bad, I mean not taste great, not harmful to you. If it tastes acceptable, then have at it.
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It gets a little freezer burnt after time. I've cooked it up before without any issues.
:yeah: to both. If small freezer burn spots, just cut them out. I've eaten burger that was four years or more old with no problems, though it was vacuum packed.
:yeah: Freezer burn won't hurt you it just doesn't taste good. Trim off the worst freezer burn spots that helps a lot, use garlic powder on the meat when you cook it and that reduces bad flavors, garlic powder also works pretty well for taming down rutty tasting meat.
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I had this issue a few years ago and like you, talked to a few knowledgeable folks, some on this forum, but also a few butchers. I lost power (and had not yet purchased a generator) so one of my freezers with elk burger was fully thawed before I got back to the house.
I turned all of mine into pepper sticks and turned out great.