How long have you left your junk in the freezer?

[splitshot]

And still have it worthy to smoke?

I have no idea where this came from, but it was wraped in foil and burried in one of the freezers. Remarkably there is only some minimal freezer burn on the ends. Thaw, trim and go?

 

[TRAIL TAILOR]

Split I would say NO!.. My rule: When in doubt, throw it out.

A year is a long run on meat let alone 26ish months. It probably wouldn't have much flavor and a very stringy consistency, IMO.

I say toss it.

J

 

[zags]

I would be worried about shrinkage if I put my junk in the freezer!

12-13 months seems to be max for game meat, so I would apply that to store bought stuff too I guess.

 

[spressomon]

I agree with reevesci and zags. I like to consume red meat within 12-months. Sometimes I've used it out to 18-months for stew or some long cooking process recipe. This assumes vac sealed or similar in HD plastic, kept at or below 0*F, with little to no surface frost on the goods.

And for the wild fish I catch IMHO 6-months is about max for best texture and flavor (ditto above on vac sealing, etc.). In fact over the years of catching and hauling Alaskan salmon back home I've been lucky enough to witness the change in the salmon's flavor and texture month by month but the quality of the flesh really starts to become noticeable after 90-days in the freezer. Its not inedible of course but just not the same as fresh or fresh-frozen.

As a buddy of my says: "Nothing gets better in the freezer"...

 

[Butt Ugly Chuck]

I'm a cheap bastard so I'd probably trim and use it in something like fajitas and count on the onions, peppers, cumin, etc to mask possible minor freezer burn.
Butt

 

[john_eckels]

You may want to consider getting a "Food Saver" vacuum sealer. I have had really good luck with the stuff I have frozen. I can't vouch for leaving something for 3 years though. I does work really well for leftovers from the smoker.

 

[Cuerno Largo]

I would prepare it however you want but have a backup plan. Mine is prepare, small taste. If it is nasty, the dogs get a treat.

You won't kill yourself. It will only taste nasty. As long as it is cooked well, no bacteria will get you. It is not rotten, only might be off taste and texture due to freezer burn.

 

[JohnVee]

I was kinda expecting a post-vasectomy discussion.

 

[rusty_tlc]

Jerky time

 

[e9999]

Dude! Seriously?

"your junk"
"worthy to smoke?"
"burn on the ends"
"trim and go?"



Not that I believe in Freudian slips or anything, but Dude...

 

[FLATU8ER]

Dude?
A Ribeye roast? Get a vacume sealer, I've found a Tri-Tip that was 2 1/2 yrs old in a vacume sealed bag and it turned out great.
I go to Costco like you, enter when the doors open, and when I get home, I get out the beer and the vacume sealer, and sharpen my knives and go to work.
I plan on the rest of my day (after getting home) triming meat, drinking beer, vacume sealing, and watching TV while I'm doing all that.
-Jim

 

[splitshot]

I have been informed it came from some friends of ours who recently moved to Texas.
What a shame, think I'll try Rusty's idea with it someday (what's another month or two...)

Back up is a second one that was vac sealed and only 4 mos old (hope it thaws by tomorrow).

 

[LandCruisinMike]

hmmm, dirty minds, LC's, offroading and cooking. yep, i'm in good company!

i'd pass on the age, better safe than sorry.

 

[BrotherRob]

I wouldn't throw out rib eye unless I was sure it was inedible. I'd say thaw it, cut off everything that looks dried out, then turn it into stew, chili, smoke it or roast it in an enclosed pan with plenty of moisture.

I have a corned beef in similar condition. I see some Irish stew in my future.

 

[splitshot]

After thin slicing, not so sure this wouldn't have turned out excellent as a roast.. Oh well, who doesn't mind a little marbling in their jerkey.

 

[BrotherRob]

Rib eye jerky would be the bomb. If it's freezer burned it might taste a bit stale. You may want to season it well. Teriaki or smoke flavoring may be good choices.

 

[FLATU8ER]

Split,
Nice chefs knife, what is it?
It almost looks like damascas (SP?) with a custom handle.
-Jim

 

[splitshot]

Split,
Nice chefs knife, what is it?
It almost looks like damascas (SP?) with a custom handle.
-Jim

7" Santoku? (sp)

Oddly enough, it was a cheepie inpulse buy. Stopped by World Market to pick up some cedar planks and wine barrel staves and figured 'what the heck?'.
I've abused it for 2 weeks, still has a razor edge, and for under $20, I am suprised.

Next time, I'm buying the 5" version.

 

[splitshot]

Rib eye jerky would be the bomb. If it's freezer burned it might taste a bit stale. You may want to season it well. Teriaki or smoke flavoring may be good choices.

Soy sauce, soaked it up like a sponge. With the price of ribeye, don't see this happening again anytime soon. Lol.

 

[BrotherRob]

7" Santoku? (sp)

Oddly enough, it was a cheepie inpulse buy. Stopped by World Market to pick up some cedar planks and wine barrel staves and figured 'what the heck?'.
I've abused it for 2 weeks, still has a razor edge, and for under $20, I am suprised.

Next time, I'm buying the 5" version.

I have a 7" and a 3.5" Sabatier. Same price range. They have some heft and hold an edge very well. Love them, I rarely use anything else.