The flavor and texture of the final product depends upon the manner in which the meat is handled following slaughter. If you slaughter your own meat, contact your local Extension office for complete information on slaughtering. Use only meat from healthy, disease-free animals. The meat should be chilled without delay to 40 degrees F or lower to prevent spoilage. Rinse poultry thoroughly in cold water and drain. Handle meat rapidly and keep everything that touches the meat clean. Trim off all gristle, bruised spots and excess fat before freezing. After 24 hours of chilling, pork, veal or lamb is ready to be cut, wrapped and frozen. Beef may be left at 32 to 36 degrees F for five to seven days to age the meat, making it more tender and flavorful.
Cut beef, pork and lamb into desired pieces, depending upon family preference and ease of preparation. Package meat in freezer paper or wrap. Freezer bags or containers can be used for ground beef, stew meat or other meats frozen into small portions. Retail meats should also be wrapped in freezer paper to prevent freezer damage. Pack meat in meal size portions, removing as many bones as possible to avoid using excessive freezer space. Place 2 layers of freezer paper or wrap between slices or patties of meat so that they are easier to separate when frozen.
Deer, moose, antelope and other large game can be handled for the freezer like any other meat. Trim and discard bloodshot meat and all traces of fat before freezing. Package meat, seal, label, and freeze.
Rabbit, squirrel and other small game, should be skinned, dressed and then chilled. Refrigerate for 24 to 36 hours until meat is no longer rigid. Cut into serving size pieces or leave whole. Package, seal, label, and freeze.
Package in freezer paper or wrap, or place in freezer bags. Game birds should be cleaned and dressed as soon as possible after shooting. Remove excess fat on wild ducks and geese. A tender young bird is best for roasting, frying and broiling. Choose more flavorful older birds for braising or stewing. Do not stuff poultry or game birds before freezing them. Food poisoning bacteria can easily grow in the stuffing.
Maintain freezer at 0 degrees F or less. Frozen ground meat should be used within 3 months. Pork has a short holding time of 6 to 8 months. Beef, lamb, veal and venison last 8 to 12 months. Poultry and other birds last about 12 months.
Always thaw frozen meats and poultry in the refrigerator, not at room temperature.
"So Easy to Preserve": Second Edition, Cooperative Extension Service, The University of Georgia, College of Agriculture, Athens.
"Putting Food By": Fourth Edition, Janet Green, Ruth Hertzberg, Beatrice Vaughn, The Stephen Greene Press, Lexington, Massachusetts.
Information compiled by Lana Hardy, County Extension Agent, Home Economics, Lawrence County
Food Preservation Committee: Sharron Coplin, Columbus, Ruth Ann Foote, Mercer County, Marcia Jess, Ottawa County, Jacqueline LaMuth, Franklin County, Lisa Lemons, Ross County, Sharon L. Mader, Sandusky County, Joyce McDowell, Adams County, Lydia Medeiros, Columbus
All educational programs conducted by Ohio State University Extension are available to clientele on a nondiscriminatory basis without regard to race, color, creed, religion, sexual orientation, national origin, gender, age, disability or Vietnam-era veteran status.
Keith L. Smith, Associate Vice President for Ag. Adm. and Director, OSU Extension.
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