We recently had a freezer incident. Thankfully we only had a couple packages of venison left and they went bad. They turned brown and got a smell to them. So before the season i pulled everything else out, and let the freezer melt off the excess ice it had accumulated from the incident. I plugged it back in and froze a water bottle to make sure everything was good to go then threw everything back in. Now my wifes deer is in there, and it's staying frozen just fine it seems.
The question i have is about the color of the meat when i pull it out. Today we pulled some ground stuff out, it has about 8 to 10 percent pork fat in it. It smelled great and tasted great, but it was brown when i pulled it out. My last deer i got 2 years ago was a spike, and it was red meat and stayed red. We mixed it with bacon and beef fat. Is the pork fat alone making the meat turn brown? Her doe was a deep red when we ground it up. I did notice that once it was exposed to air for a little bit (i mixed a couple spices in to make burger patties) and let set in the fridge prior to cooking, it started to redden up a bit. So oxygen exposure maybe?
