How to wrap meat.

[NOCK NOCK]

Not sure where to put this, here or in FAQ, Mods move to wherever it fits best.

Lots of people are new to processing their own animals. Here is a pictorial on how to wrap your game for freezer storage.

1. Cut Freezer paper into a square shape (preferably the paper that's coated on one side--coating up to wrap)

2. Position meat in a corner of diagonally placed paper square.

3. Roll up meat to near center of paper.

4. Fold in right side corner of paper over top of the meat that is rolled up in center.

5. Fold in left side over top of the already folded right side. Do this while squeezing to keep the meat concentrated
    in the center and to keep as much air as possible out of the package.

6. While continuing to squeeze to keep the package air tight, roll up the package towards the upper corner of
    paper, then tape and mark.

Hope this helps those who are starting out doing their own processing. I have been processing my own animals for over 30 years, this style of wrap(Paper) will keep meat from freezer burning for a year+.
   

[Rainier10]

For an extra layer of protection we wrap ours in Saran Wrap first using the same method and then wrap in the butcher paper.

Great explanation and photos.  Looks very similar to our packages.

[Timberstalker]

Great tip!  An even better tip is to get a Foodsaver!

[jrebel]

For an extra layer of protection we wrap ours in Saran Wrap first using the same method and then wrap in the butcher paper.

Great explanation and photos.  Looks very similar to our packages.

 

The costco commercial saran wrap is awesome.....we are still using the first roll and have done over 10 animals (elk and deer combo).  It last forever. 

[NRA4LIFE]

Vacmaster 215.  We did 198 lbs of moose meat in the last 2 days.

[Stein]

For an extra layer of protection we wrap ours in Saran Wrap first using the same method and then wrap in the butcher paper.

Great explanation and photos.  Looks very similar to our packages.

 

The costco commercial saran wrap is awesome.....we are still using the first roll and have done over 10 animals (elk and deer combo).  It last forever.

 
2 years is no problem if you do it like this.  The aging process continues in the freezer, just very slowly.  One year meat tastes noticeably better if you wrap it well.

[Rainier10]

For those that are using the vacuum sealers, how are you stacking the packages in the freezer?  The issue we had was the packages just didn't stack very well in the freezer and would slide out every time you got in there to get out a package.

We tried it once and went back to saran wrap and butcher paper.

We still use the vacuum sealer for the jerky and pepperoni.

[CP]

For those that are using the vacuum sealers, how are you stacking the packages in the freezer?  The issue we had was the packages just didn't stack very well in the freezer and would slide out every time you got in there to get out a package.

We tried it once and went back to saran wrap and butcher paper.

We still use the vacuum sealer for the jerky and pepperoni.

For ground just press it flat before it freezes and it stacks fine.  For round packages I put them in cardboard boxes in the freezer.  I'm still eating elk vac sealed in 2012 and it tastes great.

[cbond3318]

For those that are using the vacuum sealers, how are you stacking the packages in the freezer?  The issue we had was the packages just didn't stack very well in the freezer and would slide out every time you got in there to get out a package.

We tried it once and went back to saran wrap and butcher paper.

We still use the vacuum sealer for the jerky and pepperoni.

I went back to Satan and paper this year but in years past I vacuum sealed. Used an old fridge drawer bottom as a tote for the unstackables. The flattened burger and sausage I did similar but set them in vertically like little neat files of tastiness.

[NRA4LIFE]

Chest freezers.  Just pile it in.

[NOCK NOCK]

I do use a vac sealer for jerky and pepp sticks. Bags get spendy is why we do paper.....if wrapped tightly, Steaks and burger keep fine in just paper if consumed in a reasonable time. (We can go thru several deer in less than a year)

I have tried the cling + paper, didn't notice any difference in keeping the meat any better 

[KillerBeee]

I do this wrap and the only change is I double wrap with Saran wrap before the paper. The Costco wrap is definitely the way to go with the slide cutter.

[Buzz2401]

I don't like vacuum packing my meat.  As others have said I don't like the way it fits in the freezer.  They slide around way to much.  I wrap all steaks roasts and stew meat then use the 1lb meat bags for burger.  To each their own though.

[jackelope]

For those that are using the vacuum sealers, how are you stacking the packages in the freezer?  The issue we had was the packages just didn't stack very well in the freezer and would slide out every time you got in there to get out a package.

We tried it once and went back to saran wrap and butcher paper.

We still use the vacuum sealer for the jerky and pepperoni.

I went back to Satan and paper this year but in years past I vacuum sealed. Used an old fridge drawer bottom as a tote for the unstackables. The flattened burger and sausage I did similar but set them in vertically like little neat files of tastiness.

Satan...wow, that's pretty hardcore.

[KFhunter]

Great tip!  An even better tip is to get a Foodsaver! chamber vacuum sealer

foodsavers pull too much liquid out