DEEP FREEZE

ll meat products, including venison, are highly perishable, and will easily spoil to the point of becoming inedible without proper storage conditions. While bacterial growth is the fastest and most common form of meat spoilage, chemical oxidation of fat and the resulting rancid flavors is another form of spoilage that can occur when bacterial growth is controlled. Fortunately, both types of spoilage respond well to temperature control. Refrigeration will slow both bacterial growth and chemical changes to some degree in the short term, but for long term storage, the most effective approach for minimizing spoilage is freezing…providing that it is properly done. Notice that I said “minimizing spoilage” because even properly frozen meat will be slowly (albeit very slowly) undergoing flavor