Vacuum sealing or Traditional butcher paper wrap and Why??

[coxral]

I cut my own game and I've sworn by plastic wrap and butcher paper for ever, tried a vac sealer years ago and didn't like it. Now with that said, my new Foodsaver should arrive today! Mom always said I was a couple bricks shy of a load! Don't know if I'll put deer or elk in it or not. I think the worst is those little burger tubes the butcher places use!

[The Weazle]

I bought plastic tubs that fit on my freezer shelves, vacuum seal everything, smash flat, and put in bins, like a file cabinet...works great, all the same meat in one bin, no fiddling around looking for what I want, or how much is left, instant inventory!


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[Bean Counter]

Vaccum Seal here. Yes, sometimes it Seems like it takes forever. I like the Smash to Compact Concept as well .

[Hawgdawg]

Couple of tips.

If you vac pack wrap your meat in cellophane first. Keeps your dollar a foot bags clean for re-use. If you do fish. Use a paper towel as a juice catcher. Or semi freeze first on a cookie sheet and have no juice/slime to fail your seal. Use those recycled bags for your smoked salmon etc. No cross smells.
For the paper boys. Don't waste your money on waxed one sided paper. Get yourself a commercial dispenser that holds cellophane and paper and you pull in out at the same time and is quick.
And here is the tip that most people don't know.
As you tuck your corners, do one end. Forward roll, then the other. It gives you two layers on the ends were most meat will burn. Blue tape works great in a pinch.