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Old 06-24-2005, 04:39 PM   #11
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Join Date: Oct 2004
Location: Southern Illiniois
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Russel, you don't have to worry about that if the food has stayed frozen and is properly thawed. It just gets freezer burn and dries out after a while. Poultry is the worst...I never keep it over 6 months, except for the vac-packed turkeys and whole chickens, and those seldom last that long.
Dove, I cleaned my freezer out last fall...had to! The guys are hunters, and in 3 hunting seasons brought home 350 lbs. of venison. We made 2 kinds of bulk sausage (sweet and hot Italian) and brats. We had some made into venison salami, and that stuff is delicious! The rest, all hams and loins, my husband and I cut and packaged.
They are also bass fishermen. We freeze the fish in water in ziplocks, and it lasts a long time that way. The fillets are wonderful fried of course, but the larger whole ones are terrific on the grill.

We get by with a little help from our friends
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Old 06-24-2005, 04:47 PM   #12
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Join Date: Aug 2004
Location: USA,Arizona
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I agree with you Constance about packaging the right way and freezing. I always pay attention to the color and smell of whatever I take out of the freezer and very seldom have I had any problems, as long as it was packaged right. I'm glad that you did not have to throw out the steaks you found!! I hate waste!!!!

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