Post by: NOCK NOCK on November 15, 2016, 10:58:46 AM
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+.
Post by: Rainier10 on November 15, 2016, 11:20:20 AM
Great explanation and photos. Looks very similar to our packages.
Post by: Timberstalker on November 15, 2016, 11:28:43 AM
Post by: jrebel on November 15, 2016, 11:29:49 AM
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.
:yeah: :yeah:
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.
Post by: NRA4LIFE on November 15, 2016, 11:35:03 AM
Post by: Stein on November 15, 2016, 11:38:18 AM
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.
:yeah: :yeah:
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.
:yeah:
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.
Post by: Rainier10 on November 15, 2016, 11:48:27 AM
We tried it once and went back to saran wrap and butcher paper.
We still use the vacuum sealer for the jerky and pepperoni.
Post by: CP on November 15, 2016, 11:53:14 AM
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.
Post by: cbond3318 on November 15, 2016, 11:53:40 AM
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. :chuckle:
Post by: NRA4LIFE on November 15, 2016, 12:25:12 PM
Post by: NOCK NOCK on November 15, 2016, 12:34:29 PM
I have tried the cling + paper, didn't notice any difference in keeping the meat any better :dunno:
Post by: KillerBeee on November 29, 2016, 01:14:32 PM
Post by: Buzz2401 on November 29, 2016, 01:21:05 PM
Post by: jackelope on November 29, 2016, 01:57:11 PM
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. :chuckle:
Satan...wow, that's pretty hardcore.
Post by: KFhunter on November 29, 2016, 01:59:20 PM
Great tip! An even better tip is to get aFoodsaver!chamber vacuum sealer :chuckle:
foodsavers pull too much liquid out
Post by: PlateauNDN on November 29, 2016, 02:28:45 PM
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. :chuckle:
Satan...wow, that's pretty hardcore.
So, I wonder if Satan has a special type of flavor/seasoning? :chuckle:
Chest freezers. Just pile it in.
:yeah: love my vacuum sealer, got extra freezer this year, thinking maybe I want a bigger, better vacuum sealer.
Post by: JJB11B on November 29, 2016, 02:29:20 PM
Post by: JJB11B on November 29, 2016, 02:30:25 PM
FYI Guys, Amazon has commercial sized packs they come with 50' of 8" and 50' of 11" rolls for 21 bucks. pretty sweet dealFor 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. :chuckle:
Satan...wow, that's pretty hardcore.
So, I wonder if Satan has a special type of flavor/seasoning? :chuckle:Chest freezers. Just pile it in.
:yeah: love my vacuum sealer, got extra freezer this year, thinking maybe I want a bigger, better vacuum sealer.
Post by: 7mmfan on November 29, 2016, 02:36:19 PM
FYI Guys, Amazon has commercial sized packs they come with 50' of 8" and 50' of 11" rolls for 21 bucks. pretty sweet dealFor 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. :chuckle:
Satan...wow, that's pretty hardcore.
So, I wonder if Satan has a special type of flavor/seasoning? :chuckle:Chest freezers. Just pile it in.
:yeah: love my vacuum sealer, got extra freezer this year, thinking maybe I want a bigger, better vacuum sealer.
Thanks for the heads up on that, that is a good deal
Post by: KFhunter on November 29, 2016, 02:38:06 PM
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 like to stack em up in milk crate boxes. Cardboard tends to fall apart.
Post by: villageidiot on November 30, 2016, 06:07:57 AM
To each his own but we went back to prewrapping with Costco seran wrap and finishing with Costco wax sided paper. If you really want to speed things up buy one of those water filled tape machines. Holy Mackeral! They cost about $175.00 on eBay and the gum tape is around $1.50/ roll.
Costco is the cheapest place to buy freezer paper around $35.00/ roll. I recommend getting the wax sided on one side.. We use about 2 rolls per week from Sept. Through December.
Post by: ribka on November 30, 2016, 08:03:18 AM
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.
x2 on saran (satan)wrap first. makes a big difference on freezer life
good write up
Post by: cbond3318 on November 30, 2016, 08:10:09 AM
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. :chuckle:
Satan...wow, that's pretty hardcore.
LOL, it is a pretty wicked setup. :chuckle: meh, I'll leave it.
Post by: cbond3318 on November 30, 2016, 08:13:35 AM
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. :chuckle:
Satan...wow, that's pretty hardcore.
So, I wonder if Satan has a special type of flavor/seasoning? :chuckle:Chest freezers. Just pile it in.
:yeah: love my vacuum sealer, got extra freezer this year, thinking maybe I want a bigger, better vacuum sealer.
:chuckle:
gives it a nice layer of envy, you can really taste the hate.
Post by: Antlershed on November 30, 2016, 08:39:30 AM
Great tip! An even better tip is to get a Foodsaver! :chuckle:Step 2: Throw food saver in the trash and buy a VacMaster. :tup: