<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Kevin S.:
Here's what I would do;
Buy another couple of racks, and cook them all together. When they're done, if you can't tell the old from the new, eat 'em! If it's obvious which ones are older, throw 'em out and eat the new ones. Either way, you're guaranteed no wasted cook and a delicious meal.
Vacuum seal whatever is worth saving. </div></BLOCKQUOTE> Neat idea! We aren't really worried about food safety here, just quality.
Another thing, it's one thing to be in a deep freeze, another thing altogether to be in a frost free freezer (the one on top of most fridges) for that long.
The continous freeze/thaw (which is how 'frost free' is achieved) is murder on meat quality, cryovac helps but storage life is double or better in a non frost-free freezer.