I've got some venison that's been in the freezer for 2 years. I want to make pepperettes out of it. Will it still be good or will it be freezer burned? It's chunked up in big zip-lock bags. It's got a bit of frost on it.
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I've got some venison that's been in the freezer for 2 years. I want to make pepperettes out of it. Will it still be good or will it be freezer burned? It's chunked up in big zip-lock bags. It's got a bit of frost on it.
Butcher will cut away burn if there is any. I do a general freezer clean up every now and then and everything goes into the pepperette pail. Deer moose pork beef any cut. Look forward to great product after the spicing and smoke drying is done...yum yum.
How does venison get to be two years old?:rolleyes:
Hand it over .:thumbup: I just got some backstraps and tenderloins EXACTLY like that unbeknownst to other gang that forgot them in bottom of freezer but were cleaning out:scream::thumbup: LOL A sharp fillet knife works good to trim . heah .:thumbup: LOL
TD
We doooooooooooooo have to forgive on here jim . LOL:D Even if teeth grind . LOL:DQuote:
Originally Posted by jim
TD
Just kidding ...never happened to me.:tongue:
Ok fellas, here's the story.
This is from a deer that I butchered myself a few years ago. I took the backstraps and tenderloins and then just chunked up and bagged the rest with the intention of having pepperettes made. I took the meat to a local place shortly after and was basically chased out because they had an inspector there and I didn't call ahead. This wasn't the first time I've used them and I never called before. After that I just never got around to it and it's been sitting in the freezer. Seeing as it's already chucked up trimming any bad bits would be difficult but I suppose they could just be tossed. I figured by the time it was cooked and spiced it would be fine but just wanted to check to see if anyone else has had some lying around for a while that they turned into pepperettes.
Grind it into burger or sausage.
You will not be able to tell it is was from yesterday or two years ago.
Chunked up, not vacuum packed I wouldn't spend money making it edible. If you got a grinder process some make chile if its good do the rest if not find some one with a dog.
x2....freezer burn will be to hard to remove from chunked up meat..grind for dog foodQuote:
Originally Posted by finsfurfeathers
Quote:
Originally Posted by finsfurfeathers
I have a grinder and I have multiple dogs that eat raw dog food so I'm covered if it's not fit for human consumption. :)
Thanks
Dave
What is the difference between "backstraps" and tenderloins?
Backstraps fun along the top of the spine. Some people take them out bonless and some do them into chops. Tenderloin is on the underside of the spine back towards the pelvis. I think backstraps do sometimes get referred to as tenderloins but this is how I know them.
I've got one pack left over from 2012 that was hiding somewhere in the freezer. It was wrapped in freezer paper and then saran wrap from the butcher. Not a bit of freezer burn on it.
I don't know how yours was packed, but you won't know until you thaw it out.
By being between 1 and 3 years old I'm guessingQuote:
Originally Posted by jim
Nothing worse than the taste of freezer burned meat. I suppose you can try to eat it, and if it's bad, the dogs will eat well....
I wraped mine in freezer paper then vacum seal it.
after year or so it is still good and no freezer burn,paper really protect it against that...
I find the easiest way to explain the difference between a backstrap and a tenderloin on a deer is to look at a buthcher cut beef T-bone steak. The small more tender side of the steak is the filet mignon or tenderloin and the bigger not as tender side of the bone is the strip loin or backstrap.
John
Freezer burned meat, is just dried out. It won't kill you. Use it for burger , jerky , stew or whatever.