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Old Venison - use or pitch?

post #1 of 7
Thread Starter 

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..... : (

post #2 of 7
I've wondered the same thing before.
post #3 of 7

The first idea that comes to mind is a big batch of CHILI!  :drool:

 

 

 

 

The last batch I made I used Ground Sirloin, cubed Tri-Tip, and slow-smoked Pulled Pork Mmm!

post #4 of 7
I cleaned my freezer out just before deer season and found some backstraps from 2013 that were vac sealed. They tasted great.
Had burgers that were vac sealed for over a yr and they were fine also.
post #5 of 7

I've had a lot of things in my freezer longer than that, vacuum packed. Freezer always at below Zero.

Looked OK, No Bad Smells, tasted great !!

 

That's why we vacuum pack.

 

 

Bear

post #6 of 7

2 years ago, I found a pack of 2009 cubed deer steak, thawed, looked and smelled normal, fried it up and had it for dinner. I didn't tell my wife until we finished eating. She has the most sensitive taster I know of and she could not tell any difference. Vacuum sealing is the key. Older ground meat I use for meat loaf, chili, spaghetti sauce. 

post #7 of 7
Thread Starter 

Great, thanks all - I'll be using it up some way or another!

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