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Craig,
Try Sous Vide cooking the meat before freezing as it lasts a lot longer. You de-frost/re-heat on the smoker or add to a pot something.
Try making some pemican, I use 8 lbs. Flank steak, 8 lbs. frozen blue berries, and bind with rendered brisket fat then seal in quart sized vacuum bags.
S/F, FOG
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