Mildly OT here but...today is preparatory for a "Grind Party" this coming weekend with some fellow elk hunters. My freezer(s) are overflowing with delayed projects (delayed by broken ankles and an ongoing bad attitude). The ankle is healed now and my attitude has improved significantly in the past year (it had to as we have no freezer space left anywhere).
I dragged the monster Husqvarna snowblower out of the garage (just rebuilt the carb and starter on this thing, hope to get to use it someday this winter?) and lined up two 60 quart maritime freezers to receive the disgorged contents of the primary upright. Upon first entry into the "bird" section I'm discovering several species I had completely forgotten about, primarily being several several spruce grouse (newer and older) but also quail, pheasants, ducks, & some very old Canada geese breasts. There were even some shrink-wrapped salmon filets that my brother-in-law had laid-upon us over a decade ago now. Lordy! (and I'm not even including the walleye & sauger filets, thankfully most of those are current). Yet another example of a 1st world problem, right?
The primary mission here is the elk and deer grind that has gone unprocessed for 2-3 years now. Ninety percent of it is in freezer zip locks with no air exposure so... the venison should be just fine, what has me questioning the use of it are these older gamebirds and then the salmon...just what is the point of no return?
Historically, my bride and I make a Kentucky Burgoo (from Hank Shaw's Buck, Buck, Moose) in a big gumbo pot that is remarkably forgiving (& darn tasty!) but...I'll be giving everything the "sniff test" first (even the quail).
Last edited by Lloyd3; 01/21/26 05:40 PM.
