Wrapping Processed Elk Meat!

[Holg3107]

I wrap the same as IceMan except i only use 1 layer of plastic wrap, works great, vacume seal is a great way too its just really expensive.

[BULLBLASTER]

i used to do the same as iceman, but i really hate plastic wrap ... or maybe i am just not talented enough to use it  now i use ziplock freezer bags from wally world and wrap those in freezer paper. woks real good and is easy to do

[WAPITIHUNTER]

We have been wrapping meat in our family for 30+ years, and here is how we do it;

Layer 1, 18inch long piece of normal plastic wrap, wrap a pile of steaks as tight as you can, making sure to squeeze really hard to get any air bubbles out from between individual pieces of steak. Also be sure to wrap the ends in (over) as you near the end of the plastic. You will have a "bulging brick of meat.

Layer 2, repeat above.

Layer 3, 18" by 18" waxed butcher paper, wrap the steak well, tuck the corners as you finish, and masking tape the end down. Remember, waxed side in towards the meat. Label with an elmarko type pen.

This is the best in my opinion, it is an inexpensive way to go, the steaks stack nicely, are easy to label with a pen, and they also take abuse in the freezer well, as you dig around looking for those salmon eggs later.....the waxed paper protects the multiple layers of plastic. I found that using a vacuum packer was expensive, hard to label, would not stack well in the freezer, and if you bashed them, they would occasionally lose their seal or leak at the crack and let air in...

Exactley what Iceman said!!! Plastic wrap and paper has worked the best for me also.

[Pazn25]

Thanks to all of you, what an awesome group of guys to be a part of.  I think I have all the ideas I will need to get that elk in the freezer.  Paz

[bow4elk]

We have been wrapping meat in our family for 30+ years, and here is how we do it;

Layer 1, 18inch long piece of normal plastic wrap, wrap a pile of steaks as tight as you can, making sure to squeeze really hard to get any air bubbles out from between individual pieces of steak. Also be sure to wrap the ends in (over) as you near the end of the plastic. You will have a "bulging brick of meat.

Layer 2, repeat above.

Layer 3, 18" by 18" waxed butcher paper, wrap the steak well, tuck the corners as you finish, and masking tape the end down. Remember, waxed side in towards the meat. Label with an elmarko type pen.

This is the best in my opinion, it is an inexpensive way to go, the steaks stack nicely, are easy to label with a pen, and they also take abuse in the freezer well, as you dig around looking for those salmon eggs later.....the waxed paper protects the multiple layers of plastic. I found that using a vacuum packer was expensive, hard to label, would not stack well in the freezer, and if you bashed them, they would occasionally lose their seal or leak at the crack and let air in...

Ditto!! Well put, ICE!!  Only difference to my method is the rubber stamps.  Got tired of all the writing so I ordered some custom stamps from OfficeMax.  Pretty cheap and the kids can now help by whacking the finished packages with the appropriate stamps.  Sometimes they will add their own butterflies, smiley faces, etc. too which is fine 

[ICEMAN]

Yeah, I thought of getting those stamps, but as you can see by the writing examples in my photo, lots of different folks helping label at the end of meat wrapping day each year...kids too... 

[bow4elk]

kids are good tape-tearer-offers too.  I usually have little 2" tape strips hanging on everything for the production line wrapping.

[buckhorn2]

I vacuum seal all of our meat but quit putting the dates on anything after I read where you could;nt keep wild game meat after august of the kill year unles you contact wdf and have it checked. Has anyone else read this I have but can;t remember where.

[ICEMAN]

Can you imagine all hunters contacting wildlife to stop by their homes and look in our freezers and check meat dates.....?

[Buckmark]

I keep our tags in the freezer until all the meat is gone..

[buckhorn2]

my wife says that I have been wrong before but I thought I read that somewhere. I keep my tags in the freezer also.

[sdwwaverider]

We have been wrapping meat in our family for 30+ years, and here is how we do it;

Layer 1, 18inch long piece of normal plastic wrap, wrap a pile of steaks as tight as you can, making sure to squeeze really hard to get any air bubbles out from between individual pieces of steak. Also be sure to wrap the ends in (over) as you near the end of the plastic. You will have a "bulging brick of meat.

Layer 2, repeat above.

Layer 3, 18" by 18" waxed butcher paper, wrap the steak well, tuck the corners as you finish, and masking tape the end down. Remember, waxed side in towards the meat. Label with an elmarko type pen.

This is the best in my opinion, it is an inexpensive way to go, the steaks stack nicely, are easy to label with a pen, and they also take abuse in the freezer well, as you dig around looking for those salmon eggs later.....the waxed paper protects the multiple layers of plastic. I found that using a vacuum packer was expensive, hard to label, would not stack well in the freezer, and if you bashed them, they would occasionally lose their seal or leak at the crack and let air in...

 
Cash & Carry or Costco usually has a good deal on paper & plastic wrap. There's enough to use for a few years.

[Galpster]

Any meat over 2 years old I wouldn't eat. I am surprised everyone on here is like that is no biggie. I just do not see meat that old tasting very good.

[robb92]

I do the vaccum sealer, like was posted before, I cut the bags a little bigger and will reuse them.

[carpsniperg2]

cling wrap and freezer paper for me