The BBQ BRETHREN FORUMS. - View Single Post

MrMike · 03-06-2008, 01:10 PM

Hard to believe, but I found two cryovac-ed corn beefs in the bottom of my freezer. They just got buried and I forgot about'em. They're just about a year old (I think my wife bought them during the St Patrick's day sales...). They don't show any freezer burn due to cryopacking. I'm thinking of making them into pastrami this weekend. Granted, they probably aren't going to win any prizes, but is there a health risk in using meat this old? I've had great success in using homegrown hops that I've packed two and three years old (and those beers did win prizes...).
What's the hard and fast rule on cryopacked meat? BTW, it was sold cryopacked...

Mike

03-06-2008, 01:10 PM	#1
MrMike On the road to being a farker Join Date: 08-16-05 Location: Carmel, NY	Is this meat too old? Hard to believe, but I found two cryovac-ed corn beefs in the bottom of my freezer. They just got buried and I forgot about'em. They're just about a year old (I think my wife bought them during the St Patrick's day sales...). They don't show any freezer burn due to cryopacking. I'm thinking of making them into pastrami this weekend. Granted, they probably aren't going to win any prizes, but is there a health risk in using meat this old? I've had great success in using homegrown hops that I've packed two and three years old (and those beers did win prizes...). What's the hard and fast rule on cryopacked meat? BTW, it was sold cryopacked... Mike __________________ If you can't be a good example, then serve as a horrible warning....