Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Food Handling General Discussion General and open discussion for food handling and safety. |
|
Thread Tools |
09-04-2009, 09:47 AM | #16 |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
|
I have eaten my deer meat and sausage at two years wrapped in butcher paper in the freezer. I even ate some sausage once from 3 years that was wrapped only in butcher paper. Tasted like chit. Now I vacuum pack it.
I wouldn't hesitate to eat anything 3 or 4 years old. It won't hurt you and salmonella and botulism won't grow in the freezer. The only thing to suffer will be the taste.
__________________
Hot Rod Hog Cookers Association, Charter Member, President |
09-21-2009, 06:09 PM | #17 |
is One Chatty Farker
Join Date: 09-23-08
Location: York, PA
|
And, depending on the meat/protein, the texture... I advise AVOIDING tilapia that is over 18 months old... vacuum sealed or not... ;-)
__________________
Tim McMaster - Porter Mac's Rockin' BBQ - Recently converted Pellet-Head |
06-19-2011, 10:00 PM | #18 |
Is lookin for wood to cook with.
Join Date: 06-17-11
Location: Holts Summit, Missouri
|
Elk....
I like to go elk hunting every couple of years and often have some summer sausage made and have it kryo-vacc'd. About how long is it good before it needs to be pitched?
__________________
Just getting started grilling...Use to using campfire...Weber 2' dia...Cast Iron...Rotisserie Spit |
07-03-2011, 08:39 AM | #19 | |
is One Chatty Farker
Join Date: 05-05-10
Location: Austin - TX
|
Quote:
Lets see... who are we to believe? 1)A greedy capital conglomerate whose goal is to breed profit for it's members at all cost? Or.... 2)A corrupt Gov't agency that does what big greedy capitalist conglomerates pay them to do? hmmmm..... hard choice. Guess someone at the FDA did not get their pay off. <pay no heed to the man behind the green curtain, which is me>
__________________
Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 |
|
07-03-2011, 09:33 AM | #20 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
I wrapped some pork chops real solid and air tight with Glad Press & Seal and then wrapped and sealed with some aluminum foil and they kept for a year and were still like new. That's the longest I've ever had anything stick around in my freezer though...
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
07-03-2011, 09:59 AM | #21 |
is one Smokin' Farker
Join Date: 01-18-11
Location: Great White North
|
I can't in good conscience just toss out old meat. For one it cost me money, and two, an animal was slaughtered for it. So I have come up with two uses for proteins more than a year old or otherwise not enjoyable for consumption.
One is dog food, thaw it and serve over next two days, no more, no re-freezing. If it's any type of meat that can be broken down (ribs, chops, steaks, etc), I will usually take a cleaver to the frozen piece and leave the rest in the freezer. The second thing I found it useful for is seasoning pits. I've had enough friends buy pits that it went to good use. Throw it on some high heat and let that freezer-burnt meat spread the love. I guess it depends on how you season your pit, but this has served me well. |
07-03-2011, 12:34 PM | #22 |
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
|
Good ideas El Lobo, I don't have a dog but I guess i can feed it to the bears.
__________________
"When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR] |
07-03-2011, 12:44 PM | #23 |
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
|
All "old" meat and any other food that has been frozen is safe to eat, no
matter how long it has been frozen. Food that has been frozen for many, many, many years is always safe to eat. It doesn't ever need to be thrown away or given to dogs. |
07-03-2011, 12:51 PM | #24 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
My mother in law cleaned out her mothers freezer a couple years back (she has had dementia for some time now) and found buried in the back a package of hamburger in butchers wrap with an attached hand written receipt from 1976. There were also some steaks in similar packaging right next to it but no date. When they opened it up, they said the hamburger looked like some sort of diseased brain. They thawed it out of curiosity and they said it had a foul, most unusual odor. They tried boiling it to serve to the dogs and the whole house smelled so bad they tossed it instead and then tried getting the smell out of the house.
Now, that said...you have to wonder if, and how many, power outages there might have been in that house since 1976, and did she properly preserve the meat during those power outages? So was it bad from age, or from improper storage, or all of the above?
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
07-03-2011, 01:36 PM | #25 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
|
Depends! How's that for an answer.
1. How much fat makes a difference. Fatty meat doesn't keep as well as lean. 2. Vacuum bagged will keep longer no matter the type of meat. 3. If it's frozen in ice, not just ice crystal coated, it'll keep a good long while. We used to freeze fresh caught fish in milk cartons filled with water. Of course, that keeps the air off it. 4. Turkey or chicken in the original "shrink wrap" will keep for a LONG time. Wrapped in the looser retail bags...not so much. Freezer burn is waiting for ya! 5. General rule is 6-12 months for pork and that tends to be true. If you see ice crystals and the edges looks pale - it's gotten freezer burned. It won't kill ya, but it will taste like crap. 6. Prepared meats like sausages will keep for a really long time if vacuum packed. I keep going back to vacuum packing and I have not financial interest in FoodSaver, but if your food is packed in one of their bags and the seal is right, the meat will last for a long time.
__________________
Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
07-04-2011, 05:42 AM | #26 | |
is one Smokin' Farker
Join Date: 01-18-11
Location: Great White North
|
Quote:
I came up with a value proposition. Giving to a dog is actually a very good option in my opinion. If I work out the cost of the raw meat compared to cans of QUALITY dog food, you'll find raw meat to be a pretty good value. No preservatives, no questionable meat, etc. Simply an option for freezer-burnt or otherwise tasteless meat. |
|
07-31-2011, 06:09 PM | #27 |
Got rid of the matchlight.
Join Date: 07-11-11
Location: Holmen, WI
|
Frozen meat doesn't go bad as far as causing food born illness. But after 6 months it starts losing it's flavor. Beef goes faster than pork with the exception of sausage that contains spices. Spices in sausage (beef or pork) are done in about 6 months and do not add to the taste of the item any more. So you folks that have meat in the freezer for a year and want to get rid of it, invite the mother-in-law over for dinner.
|
10-05-2011, 05:59 PM | #28 |
Full Fledged Farker
Join Date: 09-16-11
Location: Kansas
|
I use a Food Saver, and had tried meat frozen up to a year...haven't had any issues, still tastes like it just came off the grill.
|
07-26-2012, 05:35 AM | #29 |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
|
Man, reading through all this old information is like digging through ancient civilizations. Still good for a read though. Not trying to tout this off as a new thread or anything! It's certainly new to me though.
__________________
The Life of the Knife is Ended By! The Wife. Geld responsibly. |
10-17-2015, 02:08 AM | #30 |
Found some matches.
Join Date: 10-05-15
Location: india
|
It's really hard to say that such-and-such food should last this amount of time - when I put such numbers in my recipes, I always try to err on the safer (shorter) side. It depends on how fresh the food was in the first place, and what the conditions in your fridge are. If things are rotting fast in your refrigerator in the summer, it's probably because people are opening it more frequently to get cool drinks and such, so the temperature inside is going up. You may want to get a cheap thermometer to see how cold or warm it is inside the fridge, and adjust the cooling level. It should be around -5 degrees C (23 degrees F) or so or a bit lower (but not cold enough so that things start freezing). Also make sure you are buying fresh, not-expired meat that's been kept at proper temperatures at the store.
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
How long does meat absorb smoke? | Coldholler | Q-talk | 7 | 10-07-2011 03:48 PM |
How long to keep frozen meat?? | darthtrader | Q-talk | 9 | 01-27-2010 07:36 PM |
How long can a cooler hold meat? | BobF | Q-talk | 17 | 08-31-2008 04:46 PM |
Freezer for Meat | Jester | Q-talk | 10 | 08-16-2008 05:41 PM |
Thread Tools | |
|
|