johnsbrewhouse said in ECA with jalapeño sticks?:
Bruce 0 Sounds like the fat was your problem. The elk is usually so lean and also a bit gamey you won’t notice much on freezer burn. You can tell that on the meat as well, it will look pale like th blood is gone away and starting to dry. Racid meat and fats are hard to recover from and cover up. I bought a chamber sealer to cure some of my freezer burn and rancid problem when freezing.
Thanks so much for your great input and I could not agree more I do have a great vacuum packer that in the future I will have to put two more use in order to have a better quality product
