Posted by NW Ohio Tim on December 10, 2010 at 09:05:34 from (76.76.36.32):
In Reply to: O/T Freezer Question posted by pburchett on December 10, 2010 at 08:39:48:
For a deep freeze, I think they just recomend zero or below. The rule of thumb we use for storage time; beef is one year and pork is six months. We usually use it up faster than that.
Our processor still wraps our meat in butchers paper, we've never had a problem with freezer burn. I would assume vacuum wrapped stuff would last as well or better. Freezer burn is caused by the moisture being drawn out by the dry air of the freezer, if you keep the air off the meat, it'll stay good.
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