Brewman 1,192 Posted November 24, 2013 Report Share Posted November 24, 2013 Evening's all, Found a guinea fowl from November last year and wondered if it would still be ok to use in a stew if I defrosted it this week or is it just fit for the bin. Cheers Quote Link to post Share on other sites
mark@mbb 31 Posted November 24, 2013 Report Share Posted November 24, 2013 If its been in the freezer from day one mate it will be fine Quote Link to post Share on other sites
jonah. 775 Posted November 24, 2013 Report Share Posted November 24, 2013 18 months life for frozen poultry is used in the food industry. Quote Link to post Share on other sites
Brewman 1,192 Posted November 24, 2013 Author Report Share Posted November 24, 2013 Thanks fellas, it'll be getting defrosted with the venison and duck. I froze it straight away when I got it. Atb Brewman Quote Link to post Share on other sites
The one 8,479 Posted November 27, 2013 Report Share Posted November 27, 2013 Depends how you wrapped it when it went it , you will see if it has freezer burn as it defrosts but going into a stew it shouldn't matter Quote Link to post Share on other sites
mole trapper 1,693 Posted December 8, 2013 Report Share Posted December 8, 2013 Ignore all the bloomin guide line crap, if it was fresh when it went in and the freezer is running right it doesn't matter. We regularly eat fish, chickens, game etc that's been in our freezers fir 3,4 and five years. We wrap it well when it goes in to stop the freezer burn. Quote Link to post Share on other sites
Brewman 1,192 Posted December 10, 2013 Author Report Share Posted December 10, 2013 Ignore all the bloomin guide line crap, if it was fresh when it went in and the freezer is running right it doesn't matter. We regularly eat fish, chickens, game etc that's been in our freezers fir 3,4 and five years. We wrap it well when it goes in to stop the freezer burn. Does the meat turn black if if it has freezer burn? I had some venison that I put into freezer bags and it turned out like that. It was put in the freezer a couple of hours after being butchered. Would it be best to wrap it in cling film before being put in a bag? Cheers Quote Link to post Share on other sites
mole trapper 1,693 Posted December 12, 2013 Report Share Posted December 12, 2013 Freezer burn makes it look white and dried out. Black venison is usually where an animal has been hung skinned, in stead of hung with it's coat on until butchering like it should be. Quote Link to post Share on other sites
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