By Richard Hines
Like most hunters, we have an abundance of meat in the freezer. Shopping in the woods has its advantages and while we have friends that can’t keep wild game in their freezer because spouses frown on the thought of deer and other game in the freezer, most of us are now seeing the advantages of harvesting our own food.
If this past month has taught us anything, it proves hunters with wild game in the freezer are now much better off than those who have only been buying meat weekly.
All hunters I know take pride in providing meat for family and friends, not to mention preparing it for the table. I’m fortunate in that my wife is a great cook, and preparing game as well as trying out new recipes is one of her hobbies. It is the bonus of the hunt.
With local markets running low, this is the time to reach into your freezer and take an inventory of what remains inside. This afternoon, my wife and I pulled everything out of the freezer and did a quick inventory. We always date our packages, but no matter how hard we try, a few packages always move to the bottom or stay longer than they should. The number one rule if you own a freezer is good management!
Get in the habit of dating your packs and continually rotating “oldest out first.”
To be effective, your freezer should maintain at least 0° F or colder, and remember, packages will expand as they freeze so don’t overpack the freezer. Expect about ½ to 1 ½ inches of expansion for most packages.
If the temperature does go above 0°, food may not spoil but the color and flavor may change. As we inventory our frozen meat, the number one thing we look for is signs of freezer burn. Freezer burn is the result of remaining air pockets in packages.
When you take meat out, thaw it slowly in the refrigerator and not at room temperature or outside. Doing this may produce foodborne illness. If you must thaw it fast, do so in cold water, periodically changing water. Large packages will take longer. You should allow one day per 5 pounds of meat.
Look for off-color meat. In many cases, it may only be the upper layer or one section of the package. Just cut this away and dispose of it. Although freezing will keep most foods safe almost indefinitely, there will be some deterioration.
There are general rules set for how long you can keep meat in a freezer. Generally, a year is about right for deer or beef but I have kept it longer. Just remember that this recommended time is to ensure you will have maximum quality when you cook it but as time goes along, flavor, color and texture of the meat will be declining.
Once you cut away the bad portion of meat, the remainder of the meat should be OK for cooking.
Game birds such as pheasants are sometimes bad about this type of freezer burn and thinner sections of the bird such as the back or edges of legs may burn first (see photo as an example). In this case, I just trimmed this portion out and cooked the remainder.
If you obtain fresh meat and decide to freeze it, there are certain materials to use and not use. We prefer either freezer paper or plastic bags which are specifically labeled for this purpose only. We always freeze fish in water and we sometimes freeze birds in water. If not, make sure the packaging is durable, leakproof, and airtight. Plastic containers work well for fish or smaller portions.
Always avoid using wax paper, bread wrappers, thin aluminum foil or glass jars which sometimes tend to break.
If you hunt, fish or garden this might be the year to consider purchasing a freezer. Upright freezers are easiest to manage and keep up with your inventory, while chest freezers are the most economical to operate. In either case, if you do get one, remember to manage your inventory by labeling and rotating the contents!