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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-19-2006, 11:02 AM | #1 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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Food freezer life
I sometimes stock up on meat when it's on sale. There's an article at AOL, provided by Consumer Reports, that suggest that frozen sausage and bacon only retain their quality for a month or 2. What do you guys think?
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Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
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11-19-2006, 11:17 AM | #2 |
Babbling Farker
Join Date: 06-15-06
Location: Middletown, DE
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I'm not a food safety expert, but I would think it depends on how it's packaged. I would think vacuum sealed would keep longer that just zip lock bag or foil.
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11-19-2006, 11:32 AM | #3 | |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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Quote:
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Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
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11-19-2006, 11:42 AM | #4 |
On the road to being a farker
Join Date: 11-18-06
Location: Angleton TX
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then it is vacumed sealed right?
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11-19-2006, 02:57 PM | #5 |
On the road to being a farker
Join Date: 09-04-06
Location: Orange Co Calif
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According to everything I've read, there is no safety issue when freezing- only deterioration of the product. The lower temp the freezer is also prolongs quality. I always vacuum seal any meat not in cryo.
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11-19-2006, 07:26 PM | #6 | |
Babbling Farker
Join Date: 12-02-05
Location: Ky
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Quote:
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11-19-2006, 07:54 PM | #7 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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If properly packaged the FDA claims that Bacon and Sausage can be kept frozen and safe indefinetely. The quality of the Bacon and Sausage can change after two months. I however, have heard that factory sealed frozen Bacon can go Rancid in the freezer after only one week.
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11-19-2006, 09:15 PM | #8 |
is One Chatty Farker
Join Date: 04-04-06
Location: Wichita Falls, Tx
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I would vacuum seal what ever isnt cryovaced. My personal view after looking at all my meat that i stick in the freezer in the plastic container with the saran wrap on top. is that they get freezer burnt alot easier than cryvaced meat. Ive had some funky texture chops after being in the freezer for a couple of months. Cant wait till christmas. get my vacuseal system.
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11-19-2006, 11:11 PM | #9 | |
is One Chatty Farker
Join Date: 10-19-06
Location: Montgomery, TX
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11-20-2006, 07:32 AM | #10 | |
On the road to being a farker
Join Date: 11-18-06
Location: Angleton TX
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Quote:
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smoking is good for your health! Dr pepper Cooking master!!! What came first? The fatty or The Human? |
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