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How should I freeze venison?

Before freezing, venison should be hung long enough to go through rigor mortis by hanging the meat at temperatures of 33 to 36 degrees F. Package meat as soon as cuts are made, trimming off excess fat. Wrap in moisture-vapor-resistant materials, label packages with date and cut of meat, and freeze immediately.               



Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia




Last update: Tuesday, May 05, 2009



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