I posted this in another area, but thought I might get some additional feedback on the Deer Hunting Forum.

This has probably been asked before, but I found nothing by making a search. I have an Upright Freezer where something inside shifted and caused the door to open slightly. I have no idea how many days it was open. It contained mostly Processed Venison and Wild Hog. The Venison was Pan Sausage and also Ground Burger (with Brisket mixed in). Both were in the typical plastic sleeves. Other Venison and Hog was Vacuum Sealed. The Vacuum Sealed items were pre-cooked items like Tamales, Smoked Sausage, etc. The internal temperature of a couple of sleeved items, poking a Thermometer in was approximately 45-50 degrees for items nearest the door and the items farther back a little cooler. Assuming, after re-freezing, and using later, cooking and not having a foul odor, is there anything else I should look for that would be a sign to just discard it and move on?

I assume that it may not have got to the temperature for long as there was not much blood that had leaked out compared to the amount that could have if. I had not caught it when I did. Lesson learned? Keep the door locked.

In advance, thanks for any comments, input, etc.

If there are no ice crystals in the meat you can't re freeze it. Make chili and freeze that.

That sucks but if the meat was 40-50 degrees it is probably spoiled.
Personally, I would not eat it.

Had the same thing happen to me this past yr as well and I cooked everything when I found it. Invited a few buddies and their family and we had a hug cook out. Luckily this was only one deer. I was glad I didnt try to re freeze it. I would diacard the ground personally but the steaks and everything else woukd probably be ok.

Is the freezer inside or in your garage? As you have no idea how long the door was open, I'd toss it all. It could have gotten as warm as 70 or so and you checked the temps a week later on a cold day. Tossing it hurts a lot, but eating bad meat will hurt a lot worse. Sorry to hear that.

edited to add: If you were able to poke a thermometer into the meat it's thawed, and for God knows how long. Toss it.

I think that tossing might be a good idea but I'd like to address some misconceptions. Freezing meat damages the texture generally you can do it twice without degrading the meat noticeably. Generally meat from a grocery store has been frozen and thawed once already which is why they tell not to refreeze meat. If you thaw and refreeze meat more then two times the cell walls break down and the meat becomes mushy.