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Mystery meat in freezer prompts cautious cooking tips
A family deal with deer meat stored in unlabeled freezer bags shares practical steps for thawing and evaluating uncertain meat. It advises slow thawing to sherbet stage, trimming oxidized peel, inspecting muscle texture, and using pan taste tests to judge edibility. When tender, cube and brown for tacos or fried rice. when tough, braise long and shred for stew or sandwiches.
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Inlaw
Wendy’s Hamburger
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