Mike Shook
TVWBB Fan
No this ain't a thread about your rapidly fading prowess.
I have three places to keep frozen food: the little freezer attached to the house fridge, a chest freezer that we bought 20 years ago, and a stand up freezer my grandma left to me that she bought in (gasp) 1967 that still works like a champ. We have to keep a list of what is where -- thank goodness for spreadsheets! Anyway, we were cleaning out and updating lists on what is still edible and what had to go. And I have a pork butt that is a year or so old that somehow didn't get picked up in any of the more recent cooks, and a whole turkey bird that is about 8 months frozen. I am keeping them both and will cook them within the month. But that had me wondering..... regardless of what the internet tells you is the max holding time in a freezer for ribs, butts, briskets, chickies, whatever, how old for each do you actually feel comfortable cooking and eating?
I know in the past I have cooked 8 - 12 month chicken boobs and thighs, and a pork belly was about 15 months frozen. No one died, no one complained. But how long do you really feel comfortable with meat that came straight from the grocer to the freezer?
I have three places to keep frozen food: the little freezer attached to the house fridge, a chest freezer that we bought 20 years ago, and a stand up freezer my grandma left to me that she bought in (gasp) 1967 that still works like a champ. We have to keep a list of what is where -- thank goodness for spreadsheets! Anyway, we were cleaning out and updating lists on what is still edible and what had to go. And I have a pork butt that is a year or so old that somehow didn't get picked up in any of the more recent cooks, and a whole turkey bird that is about 8 months frozen. I am keeping them both and will cook them within the month. But that had me wondering..... regardless of what the internet tells you is the max holding time in a freezer for ribs, butts, briskets, chickies, whatever, how old for each do you actually feel comfortable cooking and eating?
I know in the past I have cooked 8 - 12 month chicken boobs and thighs, and a pork belly was about 15 months frozen. No one died, no one complained. But how long do you really feel comfortable with meat that came straight from the grocer to the freezer?