Lots of great looking meats here fellas.

A confession: the elk loin I smoked yesterday was from my 2011 bull. I don't know how we missed that until a recent freezer cleanout but there it is, a 9 year old steak. I regularly keep some game meats for 2-3 years and recently fixed an elk steak that was 5 years old. It was tender and good with only a tiny bit of freezer burn on one end. We vacuum seal and double bag every meat that goes in the freezers. Our freezer tremps are -15 to -20 degrees.

This 2011 steak was still moist but had freezer burn odor enough that I didn't think it would be edible. But Mrs. Hummer trimmed it well and put a heavy rub on it that made any burn taste almost undetectable. It came out rare and tender as elk loin/backstrap always is. Amazing!