freezer burns

[Roadkill]

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

[Thicket Hunter]

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

[BigRonHuntAlot]

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.

[JEFF B]

what the hell just eat it still taste just as good. LOL!!!

[Bobby Urban]

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

[el cazador]

I found some Blackbuck backstrap that was from 2003.    I trimmed it up and pan seared it, tasted fine.

[V I Archer]

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.