[carnaby]

I'm going out for elk next weekend, and if lucky, I'll bring back A LOT of meat. My question is about how to wrap it for freezer storage. Last year, I got my first ever deer, a nice 4x4 Muley, and I simply put the various cuts/roasts into large freezer bags, squished most of the air out, marked the bag, and stuffed it in the freezer. Worked pretty well, some ice built up on the meat over the year, but not much, and none of the meat was ruined; all was fine once thawed out.

I know some folks like to simply use butcher paper. Some use vacuum sealers.

What do the fine folks here on THR recommend? If butcher paper, are all kinds created alike, or are there particular brands/types that are better than others? This is obviously for the whole cuts that go in the freezer. The burger/sausage can just go into the bags, unless you guys have a recommendation for that too.

Thanks! :)

[eliphalet]

Freezer paper and masking tape to hold it in place. Been using that a long time, have found a package that got misplaced, was four years old but still tasted fine.

If you use zip-locs, zip it against a straw and suck all the air out you can and then seal as you slip the straw out. Much less air left inside.

[glockman19]

I have and use a "Food Saver"

[zxcvbob]

I have a vacuum Foodsaver. I don't use it much because freezer paper works better. Freezer paper looks like butcher paper, but it has a thin impermeable coating on one side (you put that side, the shiny side, in). Use freezer tape instead of masking tape, even though they look the same, and label each package (don't forget to put the month/year) with a grease pencil or a Sharpie.

[Art Eatman]

All of the above work and work well.

Art

[Clipper]

I make labels out of freezer paper and a sharpie, and put them inside the vacuum bag. I am well and truely addicted to my game saver, and will never go back to any other way...

[308win]

I wrap meat in the clear wrap and then in freezer paper. Maintains quality a long time if you store at the correct temperature. You need to be sure that the bone doesn't puncture the freezer paper when wrapping chops, etc.

[fineredmist]

The secret is to wrap the meat in a vacuum and the method described by 308 is the easiest and just as effective as using a expensive vacuum bagger. Chill the meat throughly before wrapping, freeze immediately and the meat will keep for a long time.

[Kingcreek]

I butcher an average 5-7 animals per year. I use one of the better vacume sealers after wearing out my first one. If forced to go back to wrapping, I would wrap tightly with clear plastic wrap and tape, then wrap with freezer paper tp protect the clear.
I plan to never give up my vacume sealer.

[brl150]

What do most of you consider "too long" to store/freeze game before eating? I have remnants of 2 hogs in my freezer that were vacuum sealed and are at 1 year now.

Thanks

[30-06 lover]

I use a vacuum sealer, but I might give the freezer paper a try due to the fact that my vacuum sealer does not get all the air out causing freezer burn if left in the freezer for more than a year.

[308win]

I have second hand, anecdotal information that deer tallow doesn't store nearly as well as beef & pork. I believe most consumer information tells you that 6 months is the storage life of beef; I have stored beef and pork longer than that and it tasted fine. I believe the secret is to get the air out and keep it out, quick freeze the meat, make sure that you are storing at a low enough temperature, and don't allow the meat to freeze and thaw.

[cdrt]

You can also put the meat in those plastic bags they use at the grocery store in the produce section (that come in rolls), squeeze the air out and then wrap in freezer paper. I've had some venison that was over three years old that was still good doing it this way. Most stores will sell you a roll of the plastic bags.

[CoRoMo]

All these guys definitely know what their doing.

I've done any and all of these methods except the vacuum sealer. I want one bad. I'm in the middle of processing an elk I shot Friday evening, and I mainly use freezer/butcher paper. Usually wrap the meat in plastic wrap even though the paper has the plastic sheeting on the inside. Just overkill because the meat could be in the freezer for more than a year. Still have meat from last year's elk in the freezer, ate some last night and it was great. I keep my freezers very cold, well below freezing so that the contents all stay hard frozen. Freezer bags work, and I've used them mainly for sausage, but I prefer the paper and definitely want to jump in on the vacuum sealer.
Good luck hunting!!

[ACP230]

We usually use two layers of plastic wrap followed by freezer paper.
It works well for us.