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Will baby backs frozen for 6 years still be good

GoldenQ
GoldenQ Posts: 600
in EggHead Forum
Have baby backs from 5/20 in freezer and want to cook.    but not sure if safe.    how to tell good.
I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
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Best Answer

  • Foghorn
    Foghorn Posts: 10,300
    Answer ✓
    GoldenQ said:
    Thanks , they were great with Dizzy Dust done party style at 300 till 108
    "300 till 108"?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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Answers

  • GrateEggspectations
    GrateEggspectations Posts: 12,182
    Provided they have been frozen throughout, they are good to go. Frozen food will keep basically indefinitely, but may be subject to degradation in taste and texture. 

    Have at ‘em. 
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  • DoubleEgger
    DoubleEgger Posts: 19,476
    I’d take a hard pass on Covid ribs at this point. 
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  • fishlessman
    fishlessman Posts: 34,976
    probably not as flavorful at this point. extra rub and sauce. read the packaging, they are probably solution added but may 2020 there was still good things on the shelf
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • GoldenQ
    GoldenQ Posts: 600
    Thanks , they were great with Dizzy Dust done party style at 300 till 108
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
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  • alaskanassasin
    alaskanassasin Posts: 9,181
    There it is!
    South of Columbus, Ohio.


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  • RRP
    RRP Posts: 26,511
    you already received opinions and also your own answer…but for whatever it’s worth when I have gone deep freezer diving what I’ve found is freezer burn will appear as white on the meat and even if I cut that white layer off the meat just doesn’t taste good - at least to me. Glad yours turned out fine…
    Re-gasketing the USA one yard at a time 
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  • GrateEggspectations
    GrateEggspectations Posts: 12,182
    edited April 23
    I’ve found there is a huge difference in quality between vac sealed meat vs non-vac sealed meat for long term storage. If properly vac sealed, results have been pretty incredible - even at a ripe old age. 
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  • MaskedMarvel
    MaskedMarvel Posts: 3,590
    GrateEggspectations said:
    I’ve found there is a huge difference in quality between vac sealed meat vs non-vac sealed meat for long term storage. If properly vac sealed, results have been pretty incredible - even at a ripe old age. 
    We vac seal to pulled pork and sell by the pound, and always have stock on hand (most people pre-order, but we account for impulse buyers). 

    Everything is dated on the package. 

    I’ve got a few pounds here or there that are months + old. I don’t usually sell those, just for the “look” to the customer. We give a lot away, and the rest get eaten. 

    Truly can’t tell the difference between any of them, regardless of date. 
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • bluebird66
    bluebird66 Posts: 3,013
    Vac sealed is the only way to go.
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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