Wrapping Processed Elk Meat!

[NRA4LIFE]

Layer one is either baggies or plastic wrap, whichever I have and then a layer of waxed butcher paper real tight and secured with heavy masking tape and then into the deep freeze.  I too have done this now for 25+ years and I routinely eat 2 year old meat and sometimes older.  Never had a freezer burn problem.  I too leave the meat in as big of chunks as possible, removing as much fat and all the bones.  I also leave the silver skin on the loins as I believe it adds an extra layer of protection.  Besides, it delays work that way too if you're doing multiple animals.  I also only grind and mix small bunches of burger and sausage from the bigger chunks throughout the year as I need it.

[Broken Arrow]

I'm an Ice Man guy....god that sound gay!

[HUNT]

I buy the produce bags that they use in the grocery store.  They will sell you a whole roll and that will last you years and years.  I put the meat in that and get all the air out.  Then wrap in paper.  Never had a problem with freezer burn.  The bags are much easier than the saran wrap. 

[duckmen1]

vaccume sealer works great

[GoldTip]

I buy the plastic bags I believe they refer to as "bread bags" at the grocery store.  Stuff a good portion of meat/burger, about a pound and get all air out that you can.  Then roll them up, usually the plastic is 3 thicknesses thick by the time you roll it.  Then single wrap in butcher paper.  I've unwrapped stuff 3 years old and not noticed any freezer burn.

[HntnFsh]

I have a commercial roll of paper and a commercial roll of saran wrap on commercial rollers.With the cutting edges where it cuts the paper and saran wrap off smooth.
I place the paper roll about 4 inches higher and behind the saran wrap.Run the paper under the saran wrap roll.Out its roller.Then I grab the end so the paper and saran wrap come off together.Tear off the length I need.The saran wrap is on top of the paper in one easy motion. Ready to wrap meat.
Fast efficient effective.

These rolls will last me a lot of years.They keep my game looking good for a few years.I would not hesitate to eat well wrapped meat after 3 or 4 years.

As mentioned frost free is not the way to go for keeping meat fresh.It will burn much faster.

[billythekidrock]

I too use plastic wrap and waxed butcher paper. Done right the meat will last for a couple years.

As for vacuum packing..that is great too, but it gets spendy. One way to do it is to weigh out 2lb packages of burger. Place in bag and flatten to less than an inch and vacuum seal. They stack nice and only take a few minutes to thaw.

[billythekidrock]

As for marking the packages. Some of mine look like this.

09 v bs stk = 2009 venison backstrap steak
09 e tl sf = 2009 elk tenderloin stir fry
09 bsr = 2009 backstrap roast (bear only)
09 v hq stk = 2009 venision hind quarter steak

v = venison
e = elk
stk = steak
bs = backstrap
tl = tenderloin
sf = stir fry
bsr = backstrap roast
hq = hind quarter

You get the idea.

[TheHunt]

My meat never last more then a year.   Feeding my son and his buddies will consume an entire elk and deer. 

[Pazn25]

Yea I cant see my elk lasting more then a year.  I have a family of hunters and they all have been waiting for this elk.  And I had my first steaks tonight with my wife and sister, mmmm they were delicious.