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Posted: 11/19/2012 3:29:07 PM EDT
[#1]
Plastic wrap, wrapped in freezer (butcher) paper....keep the meat dry as possible
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Posted: 11/19/2012 3:30:50 PM EDT
[#2]
Butcher paper then a ziplock.
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Posted: 11/19/2012 3:32:39 PM EDT
[#3]
Quoted:
Butcher paper then a ziplock. This is what I do. I havent had any problems up to a year. After that, it sometime starts to go. |
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Posted: 11/19/2012 3:33:09 PM EDT
[#4]
Quoted:
Plastic wrap, wrapped in freezer (butcher) paper....keep the meat dry as possible This. Or vacuum sealing. |
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Posted: 11/19/2012 3:34:43 PM EDT
[#5]
I just do butcher paper and it lasts at least a year for me. Of course the good cuts go fairly fast.
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Posted: 11/19/2012 3:36:20 PM EDT
[#6]
Vacuum sealed.
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Posted: 11/19/2012 3:37:31 PM EDT
[#7]
You could can or jar it as an alternative. Just make a huge batch of chili and can it all up. Then you have an easy meal later. I would vacuum pack it, but I use a vacuum packer for fish as well.
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Posted: 11/19/2012 3:38:48 PM EDT
[#8]
Quoted:
I just do butcher paper and it lasts at least a year for me. Of course the good cuts go fairly fast. That's what I've always done too, and I've had it last longer than a year. Although it does get a little questionable after that. 
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Posted: 11/19/2012 3:43:54 PM EDT
[#9]
I vacuum seal all of it.
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Posted: 11/19/2012 4:05:15 PM EDT
[#10]
I ziplock the burger we make.
I vaccumm half of it and put it in the bottom, the other half is usually eaten inside of a few months so it just ziplock it and squeeze out the air. We process like 15 deer each year for the family so we always have a bunch of meat to deal with. That method works out fine for me. |
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Posted: 11/19/2012 4:06:53 PM EDT
[#11]
How long does vacuum sealing the meat make it last? Are they pretty reasonable price wise?
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Posted: 11/19/2012 4:08:25 PM EDT
[#12]
Quoted:
With deer season in full swing, I just wanted to get the hives thoughts on freezing deer meat. What techniques do you use to preserve it the longest, without freezer burn? I had a guy tell me today that he puts his meat in ziplock bags, and fills the empty space with water before he freezes it. Don't EVER do this. A] Wrap tight in saran wrap then a good covering of freezer paper. OR B] Buy a vacuum sealer and use good heavy duty bags/roll designed for the machine. The cheap lightweight roll/bags don't work for shit. Either method will give a freezer life up to 5 years....but that's if you don't ever eat it.... |
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Posted: 11/19/2012 4:15:23 PM EDT
[#13]
Food saver or other vacuum sealer
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Posted: 11/19/2012 4:16:25 PM EDT
[#14]
Quoted:
Quoted:
With deer season in full swing, I just wanted to get the hives thoughts on freezing deer meat. What techniques do you use to preserve it the longest, without freezer burn? I had a guy tell me today that he puts his meat in ziplock bags, and fills the empty space with water before he freezes it. Don't EVER do this. A] Wrap tight in saran wrap then a good covering of freezer paper. OR B] Buy a vacuum sealer and use good heavy duty bags/roll designed for the machine. The cheap lightweight roll/bags don't work for shit. Either method will give a freezer life up to 5 years....but that's if you don't ever eat it.... I thought that sounded goofy as hell. What happens when you do that? |
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Posted: 11/19/2012 4:22:30 PM EDT
[#15]
We used plain old zip lock bags for years. No problems so far.
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Posted: 11/19/2012 4:28:26 PM EDT
[#16]
Vacum sealer damn near lasts forever. Ziplocks or saran wrap and butcher paper work great also. We never have any venison left past June though.....we go through 3-4 deer pretty easily.
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Posted: 11/19/2012 4:44:04 PM EDT
[#17]
I cube and can it. Not back straps though. They don't last long.
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Posted: 11/19/2012 4:46:56 PM EDT
[#18]
Quoted:
I cube and can it. Not back straps though. They don't last long. That is the only way to do it other than grinding some for burger |
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Posted: 11/19/2012 4:51:43 PM EDT
[#19]
Quoted:
With deer season in full swing, I just wanted to get the hives thoughts on freezing deer meat. What techniques do you use to preserve it the longest, without freezer burn? I had a guy tell me today that he puts his meat in ziplock bags, and fills the empty space with water before he freezes it. We always double wrapped with freezer paper. |
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Posted: 11/19/2012 4:58:57 PM EDT
[#20]
Only three ways I've ever done it.
Plastic wrap then butcher paper, double butcher wrapped, or butcher paper covered then placed on a foam tray and plastic wrapped. |
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Posted: 11/20/2012 6:12:16 AM EDT
[#21]
bump for the day crew
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Posted: 11/20/2012 6:17:12 AM EDT
[#22]
Quoted: Quoted: Butcher paper then a ziplock. This is what I do. I havent had any problems up to a year. After that, it sometime starts to go. Yup |
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Posted: 11/20/2012 6:24:54 AM EDT
[#23]
Another vote for vacuum seal. I do use the freeze in a block of water methiod for fish, and it works well for that. I wouldn't do it with meat though.
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Posted: 11/20/2012 6:25:32 AM EDT
[#24]
Food Saver. Every hunter/fisherman needs one.
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Posted: 11/20/2012 8:24:01 AM EDT
[#25]
Quoted:
Food Saver. Every hunter/fisherman needs one. This seems to be the most popular. Guess I'll be looking into getting one. |
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Posted: 11/20/2012 8:32:58 AM EDT
[#26]
food saver or canned
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Posted: 11/20/2012 8:36:00 AM EDT
[#27]
Quoted:
Quoted:
With deer season in full swing, I just wanted to get the hives thoughts on freezing deer meat. What techniques do you use to preserve it the longest, without freezer burn? I had a guy tell me today that he puts his meat in ziplock bags, and fills the empty space with water before he freezes it. Don't EVER do this. A] Wrap tight in saran wrap then a good covering of freezer paper. OR B] Buy a vacuum sealer and use good heavy duty bags/roll designed for the machine. The cheap lightweight roll/bags don't work for shit. Either method will give a freezer life up to 5 years....but that's if you don't ever eat it.... Maybe you misunderstood him. You can use water as a "poor man's vacuum sealer", put the food in a ziplock bag, and start submerging it from the bottom of the bag almost to the top. The water pressure will force the air out of the bag. Seal the bag and you're GTG. Just don't let the water pour in over the bag opening. |
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Posted: 11/20/2012 8:39:35 AM EDT
[#28]
My parents have a food saver, so I use that.
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Posted: 11/20/2012 8:42:54 AM EDT
[#29]
Quoted:
Quoted:
I cube and can it. Not back straps though. They don't last long. That is the only way to do it other than grinding some for burger Don't forget sausage.
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Posted: 11/20/2012 8:43:40 AM EDT
[#30]
Quoted:
Quoted:
Quoted:
With deer season in full swing, I just wanted to get the hives thoughts on freezing deer meat. What techniques do you use to preserve it the longest, without freezer burn? I had a guy tell me today that he puts his meat in ziplock bags, and fills the empty space with water before he freezes it. Don't EVER do this. A] Wrap tight in saran wrap then a good covering of freezer paper. OR B] Buy a vacuum sealer and use good heavy duty bags/roll designed for the machine. The cheap lightweight roll/bags don't work for shit. Either method will give a freezer life up to 5 years....but that's if you don't ever eat it.... Maybe you misunderstood him. You can use water as a "poor man's vacuum sealer", put the food in a ziplock bag, and start submerging it from the bottom of the bag almost to the top. The water pressure will force the air out of the bag. Seal the bag and you're GTG. Just don't let the water pour in over the bag opening. lobster tails get the fill the bag with water treatment. everything else gets vacuum sealed |
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Posted: 11/20/2012 8:45:45 AM EDT
[#31]
Quoted:
Quoted:
Plastic wrap, wrapped in freezer (butcher) paper....keep the meat dry as possible This. Or vacuum sealing. |
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Posted: 11/20/2012 8:45:51 AM EDT
[#32]
Quoted:
Quoted:
Plastic wrap, wrapped in freezer (butcher) paper....keep the meat dry as possible This. Or vacuum sealing. |
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Posted: 11/20/2012 8:48:56 AM EDT
[#33]
Quick lesson in refrigeration. Refrigeration/Freezers DO NOT COOL DOWN FOOD... it is the "removal of heat" and when you remove heat,you remove moisture. Dont believe me? Leave an ice cube on a shelf in the freezer... what happens to that ice cube? it shrinks over time and disappears.
What does this have to do with the topic at hand? When you have a piece of meat in a back with room for air, what happens is the moisture is drawn from the meat and you can see it deposited as snow inside the bag... the dehydration of the meat is your "freezer burn" So to reinforce what others have said, a GOOD QUALITY vacuum sealer is key to preserving meat. |
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Posted: 11/20/2012 8:49:27 AM EDT
[#34]
Poor man's vacuum sealing.
1. Fill sink or bucket with water. 2. Place cuts in heavy duty ziplock bags. 3. Arrange in somewhat even fashion. 4. Slowly lower bag into water. Using water pressure to force the air out of the ziplock bag. 5. Seal. Will result in a "vacuum sealed" ziplock container. |
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Posted: 11/20/2012 8:50:30 AM EDT
[#35]
Quoted:
Poor man's vacuum sealing. 1. Fill sink or bucket with water. 2. Place cuts in heavy duty ziplock bags. 3. Arrange in somewhat even fashion. 4. Slowly lower bag into water. Using water pressure to force the air out of the ziplock bag. 5. Seal. Will result in a "vacuum sealed" ziplock container. That will get most of the air out, but the pressure in a bucket or sink of water won't equal what a vacuum pump can do. |
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Posted: 11/20/2012 8:52:16 AM EDT
[#36]
Quoted:
Quoted:
Poor man's vacuum sealing. 1. Fill sink or bucket with water. 2. Place cuts in heavy duty ziplock bags. 3. Arrange in somewhat even fashion. 4. Slowly lower bag into water. Using water pressure to force the air out of the ziplock bag. 5. Seal. Will result in a "vacuum sealed" ziplock container. That will get most of the air out, but the pressure in a bucket or sink of water won't equal what a vacuum pump can do. As long as you arrange the contents properly and in a fashion which does not support a void against the water pressure, it will work just fine. If that concerned, first place cuts in thin "sandwich" bag type ziplocks to do the air trick. |
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Posted: 11/20/2012 8:52:37 AM EDT
[#37]
Quoted:
Vacuum sealed. The processor we use does it this way and it lasts at least a year. The meat is usually gone before it ever gets any kind of off taste. |
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Posted: 11/20/2012 8:54:14 AM EDT
[#38]
Vacuum seal it
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Posted: 11/20/2012 11:37:09 AM EDT
[#39]
Quoted:
Poor man's vacuum sealing. 1. Fill sink or bucket with water. 2. Place cuts in heavy duty ziplock bags. 3. Arrange in somewhat even fashion. 4. Slowly lower bag into water. Using water pressure to force the air out of the ziplock bag. 5. Seal. Will result in a "vacuum sealed" ziplock container. I've never thought of doing that. That's a pretty genius idea for something so simple. |
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Posted: 11/20/2012 5:33:13 PM EDT
[#40]
We use ziploc bags then aluminum foil. If you get most of the air out of the bag then wrap it in aluminum foil it keeps very well. We routinely eat deer meat that's 2 years old with no problems at all. Any more than that and you start seeing some freezer burn. Pork doesn't last as long, but it's usually good for a year. We keep ours rotated, but sometimes an older pack gets mixed in.
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Posted: 11/20/2012 5:40:22 PM EDT
[#41]
LEM bags with a hog ring or vacuum sealed. Meat stays good for a couple years that way.
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Posted: 11/20/2012 5:51:00 PM EDT
[#42]
I used a vacuum sealer until it broke. Now I use the press and seal wrap and then a ziplock.
I use water in ziplocks for birds. I just ate some 2 year old frozen turkey breast that was just fine. Supposedly a freezer that is not frost free is better as well. A little freezer burn can be trimmed off. |
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