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Unread 01-19-2012, 06:18 PM   #6
CelticRaven
Knows what a fatty is.
 
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Quote:
Originally Posted by BBQchef33 View Post
Well sealed, no leaks, fresh frozen and kept below 0*F. Over a year. After that theres claims there may be degradation in flavors, but i never noticed. good sealing is key.
Dude I am totally with ya!!! I did a couple venison tenderloins a few years ago, nobody knew the difference between the ones from 3 months ago and two years earlier, and they were not heavily seasoned for the BBQ, they were lightly seasoned braised and sliced rare with a brandy cream sauce over them. o not a lot to mask bad flavor.

But you hit the nail on the head GOOD SEALING IS KEY!!!!!!!
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