with just a little freezer burn, do you make sausage? Any thoughts? I took out some venison from two years ago and found just a shade-a triple wrap the meat and it stays good for at least a year, but I think I have 6 packages of burger to go and don't want to waste it
Skip,
I have trimmed the burned part off and used it. With the spices in sausage you probably wont be able to tell a difference. I would trim the freezer burned part off though.
Mark
Yep, Mark's got it. Trim off the burnt part when the burger is partially thawed using a fillet knife for minimal loss and the sausage should be just fine.
what the hell just eat it still taste just as good. LOL!!!
To avoid burn altogether wrap your meat with plastic wrap real tight in serving size portions and then put it in zip lock freezer bags with the air squished out. I rarely let venison go past a year in the freezer but sometimes a package gets lost in the shuffle and I have thawed 2+ year old packages of backstrap and they were as fresh as the day they went it.
A vacume sealer works the same but is a whole lot more costly.
Bob Urban
I found some Blackbuck backstrap that was from 2003. :knothead: I trimmed it up and pan seared it, tasted fine.
I wrap mine in cheap, regular plastic bags, squeeze out al the air, then wrap in butchers paper. Found the odd pack nearing 3 years, no burn.