Cleaned out my deep freeze today - which it desperately needed. Anyway, I have some loin from the 2014 deer season that I'll use for jerky. But, I also have 20lbs of vacuum packed burger from 2014 as well. It doesn't look freezer burned but I imagine it has lost something. I wouldn't use it for burgers I don't think, but would it be OK for summer sausage or similar? I just made 12lbs of summer sausage though, so I don't really want to go that route right now.
Suggestions? - pitch it? Hate to waste a resource but it was buried in there and I didn't realize it..... : (