Frozen Meat - Life Length

bootz

bootz

Member
EE Expired
Rating - 0%
0   0   0
I have tried searching for this topic, but can't seem to find it (although I thought there was one), so appologise if I started an unneeded new thread.

However, I want to hear opinions on how long is it safe to eat frozen meat? Okay once you thaw and cook it...:)

I have heard from 6 months to 2 years as long as it is not freezer burnt too bad.

My question is, as long as it is not freezer burnt too bad, can a guy eat meat without getting sick, even if it has been a few years or even longer?

Reason I ask is I found a small roast from an elk a couple years ago. I absolutely do not want it to go to waste. I was thinking of making dehrydrated jerky from it if it wasn't too freezer burnt.

Any thoughts?
 
I wouldn't think you'd get sick from eating the roast, it may be dry as old boots but it won't have any bugs, it's been too cold for too long!!
 
That's what I thought. The roast was a pretty good shape to trim outside edges off. The inside of the roast looked fine. Slice of meat for jerky and have it curring now. I will let you know if I get sick. (Like homer poking the cactus over and over, can't resist jerky)

Anyone else have any comments? I am pretty sure it's safe, but more people telling me so would make me feel better haha
 
I have some venison that is more than year old and if freezer burned I slowly simmer it in the crockpot and it makes acceptable stew meat.

I recall reading a story years ago about some scientists discovering the frozen remains of a mastadon in the arctic and ate it so if mastadon meat is edible after 30 thousand years then whatever is in your freezer will probably be fine.
 
Even in just paper I was amazed how little burn there was. Adding saran would be even better. I used a vacuum sealer from my father in law, but it is a cheaper one and you find out 1 out of every 4 doesn't seal. I think saran and paper is fail safe and last pretty long like you say.

Thanks snowshoe
 
Gatehouse said:
If it hasn't been frozen-thawed-frozen -thawed-frozen it should be just fine!:dancingbanana:
Click to expand...

Good point! I also thawed in fridge, as you should with most meat anyways. I sliced while still pretty well frozen with an incredibly sharp knife. It was very easy trimming the gray off, with little waste.

I was suprised how nice it was to cut a partially frozen roast. The outside wasn't even soft to touch, yet you could easily cut through the roast with even cuts. I think I lucked out with the thaw timing.
 
I would have to say the same thing as JohnC. I've found lost cache in the bottom of my freezer 4 years old and consumed it,tasted great,I'm still alive. I've always butchered game myself, doubled wrapped it in saran wrap and wrapped it in butcher paper, holds well in the deep freeze long term. I try to not let anything sit longer than two years as a rule. I have noticed on occasion that the older stuff can take on a stronger flavor.
 
Freezer burnt meat is just meat that's dried out in the freezer, that's it.

Proper wrapping helps to prevent drying, but as long as it's prepared and handled properly (as all meat should be), it won't make you sick.


.
 
SuperCub said:
Freezer burnt meat is just meat that's dried out in the freezer, that's it.

Proper wrapping helps to prevent drying, but as long as it's prepared and handled properly (as all meat should be), it won't make you sick.


.
Click to expand...
exactly! Listen to this man!
 
to help cut down on freezer burning dip the meat in ice water just before you put it in the freezer it works really good
 
Levi Garrett said:
Double bag, no air space, should keep a long time.
Click to expand...

X2 Make sure to remove as much fat as possible before freezing. Keeps the "gamey" taste from setting in.
 
I'm eating 2005 moose these days. Two things that I really cherish as part of my gear, a vacuum wrap machine which helps to reduce freezer burn, and a meat grinder for making hamburger out of the steaks and roast that may have a bit of freezer burn.
 
never heard of using seran wrap before, cant wait to try that trick this fall with the deer meat. I always used to get freezer burn in my roasts after about 6 months, if there around that long!
 
You must log in or register to reply here.
Back
Top Bottom