freezer temps

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thomis

thomis

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We've been eating up all the venison from last season. I have noticed some freezer burn on the meat. There is no problem with the way the meat was packed. So, I bought a freezer thermometer to check and see if the unit was working properly. The freezer thermometer registered anywhere from 7 to 12 degrees every time I checked it. It is an old upright FROST-FREE White Westinghouse freezer I received from a kind neighbor. I did some research on an appliance forum and learned a few things about freezers and long-term storage. First of all, a freezer is supposed to be kept at 0 degrees. Ice cream begins to soften at 6 degrees. I was surprised to read this. To me, 7 - 12 degrees is pretty darn cold and I thought it was working just fine. But it really needs to be at 0 or colder. Frost-free freezers are not the best for long term storage, especially meat. To keep frost from forming inside the unit, they cut out every 12 hours on a cycle, and then cut back on.

I am having to throw out a lot of meat and I am getting rid of the freezer and will be looking for another that is not frost-free.
Just wanted to share this. Maybe someone out there is considering buying a freezer for this season or someone is wondering why their meat has freezer burn. Hope this helps.

cheers~
Thomis
 
You don't really need to throw out freezer burned meat. I use freezer burned meat all the time. The trick is to use it in "wet" recipe. Braise it or put it in a stew, chili, pasta sauce, etc. and it will taste just fine. You won't be able to tell it was freezer burned.

A high-quality vacuum sealer would also solve your problem. Venison that is just wrapped in plastic wrap will freezer burn in 6 months. I sometimes use my FIL's vacuum sealer he purchased from Cabela's. I've had vacuum-packed venison in our deep freeze that had no freezer burn after two years.
 
as stated, your freezer burn didn't happen because the temp was 12 instead of 0. it was because of improper wrap.
Vacuum sealers are great. I wore out 2 common brand units before buying a commercial grade sealer and I wouldn't be without one. we butcher and freeze 4-6 deer per year plus vegetables and fruit from 2 big gardens and a greenhouse. also use it to shrink and seal wool socks, matches, toilet paper, etc for the backpack. lots of uses.
 
...a commercial grade sealer and I wouldn't be without one.
Click to expand...
Okay, rather than start a new thread, let me request a bit of a detour. Where should I look for one of these? What features to look for or avoid?
 
We are very careful about trimming the meat and it is all boned and cut into roasts. Use commercial plastic wrap that is wider than you think you need and press out all the air as you roll it up then wrap tight in butcher paper. If you have flat steaks or bone there is to much airspace around the meat after wrapping.
We used to leave some membrane and sinew and trim it off when it was partially thawed prior to cooking but I believe that has an effect over time on the meat as well. I have cooked meat three seasons old and when unwrapped it is as good as when it was fresh. Air is the enemy, either wrap it tight or vac pac it.
 
Cabela's has a commercial grade stainless steel model with fully replacable heat strips, vac pump, digital controls, cooling fan, etc on sale for $399.
My second unit (a FoodSucker Turbo Pro @ $285) only lasted one season and the heat strip went out- of course the only non-replacable part and out of warranty.
 
After a recent charge my 40 yearold GE deep freeze runs at -20. Don't put things like treats in a deep freeze the more the door is kept shut the less frost build up you will have.
 
unfortunately the majority of you missed the point of my post. i was just trying to tell you what the temp of a deep freeze should be for long term storage of meat. It should be at zero or less. If ice cream softens at 6 degrees, that should tell you something.

those of you that accused me of not wrapping the meat correctly are full of yourselves and just like to hear yourselves talk. i never even specified how it was wrapped. it was wrapped the same way it always gets wrapped. my freezer had a minute leak of refrigerant, where it leaked out so slowly over the course of years that each year the temp came up a couple degrees.

the other point i wanted to make is that the frost free models have to cycle through a short defrost period twice a day, which raises the internal temp of the unit slightly. this is not good for meat, no matter the method of wrapping or procuring. the next freezer i buy will me a manual defrost.

its just advice. take it or leave it.
 
If you get a freezer that isn't frost free, how are you going to handle the freezer contents a couple of times a year while manually defrosting? Once they ice up, the temp will begin to rise. A frost free freezer shouldn't raise the temp more than a degree if it is working properly. I have many walk - in freezers that I take care of, and for long term storage they will all be below 0°F. -10° is preferred. Most grocery store boxes are around 0°, but they are not long term storage. I think the vacuum storage systems are vastly superior for long term storage. Ever buy high end steaks and have them shipped to you? They will be vacuum packed, and will warm up somewhat before you get them,
( but still be frozen) but you pop them in the freezer and when you defrost an cook thety will be fine. Not advocating warming up and cooling down meat or any food, but properly frozen, a few degrees of temp fluctuation won't harm anything.
 
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