Cryovac Question

[pmad]

I have a rack of pork I found in my deep freeze.

Still in cryovac and seal is perfectly intact.
Still tight to the meat and no signs of freezer burn.

I remember buying it and putting it directly into the freezer to use later.

Going to thaw and cook this week.

I just noticed that the date on it is 3 years ago.

Is it still safe to eat?

 

[BBQ Freak]

I would still cook it .

 

[Stingerhook]

Go for it.

 

[gcs]

Yep....

 

[SmoothBoarBBQ]

USDA says it will be just fine.

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/freezing-and-food-safety

"Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. Refer to the freezer storage chart at the end of this document, which lists optimum freezing times for best quality."

Later they list a chart and it shows 4-12 months for steaks/chops/roasts, but that refers only to quality. In terms of safety the food will be safe to eat as long as your freezer kept the food at 0 degrees during the entirety of the storage time.

 

[SMOKE FREAK]

It's the air that causes the freezer burn on your meat. No air, no problem.

 

[Mikhail]

Sure. I've cooked older. Cryovac keeps it for much longer.

 

[pmad]

Thanks folks.
I'll cook it.

 

[IamMadMan]

As long as your freezer is below zero , you'll be good. I keep mine at -10 and have found items lost for years when organizing, it was fine.

 

[thirdeye]

Fun Fact, the pork has been in your freezer longer than it was on the hoof.

 

[pmad]

Fun Fact, the pork has been in your freezer longer than it was on the hoof.

So can I just tell people it was aged for 36 months?

 

[Smoking Piney]

Tight seal, no freezer burn = cook them! :-D

 

[CivilTrojan]

As long as they don’t stink after thawing I’d cook and eat them. Let us know how they come out!

 

[pmad]

As long as they don’t stink after thawing I’d cook and eat them. Let us know how they come out!

Will do.
It is thawing now.
Tomorrow I am going to brine it.
Smoke this weekend.

 

[pmad]

I am sorry.
I did not take a single picture.

Brined for 24 hrs
Smoked over pecan & hickory at 225°
Pulled at an IT of 145°

Fantastic - super moist.
Got rave reviews.

Thank you.