What do you feel is the best way to freeze meat, in particular venison.
Ground will go in poly bags, but what about whole muscle meats?
Vacuum sealed, freezer paper, or food film and freezer paper?
@Gomez Vacuum sealing is going to be the best way to freeze and preserve meats.
Freezer Paper is similar to Butch Paper, but it also includes a layer of polyethylene plastic coating so you don’t have to also use a wrapping film. Butcher paper requires the use of a wrapping film. The HD version of freezer paper just means that the paper and polyethylene coating are both thicker and heavier, about 20% heavier paper and 40% heavier polyethylene coating.
For my opinion, I’d definitely go with the vacuum sealing. You will get a longer freezer life and drastically reduce the chances of freezer burn compared to any other packaging method. The only reason I’d see to not do vacuum sealing is if you don’t have a vacuum sealer and don’t want to invest in one, then you can go with Freezer Paper for a lower entry cost. But it doesn’t provide the same level of protection and it can be more time consuming to wrap everything instead of just throwing it in a vacuum pouch and vacuum sealing it.
Kentucky Fisherman last edited by
@Gomez I’ve butchered my own venison for probably 20 years and I’ve almost never been disappointed using freezer paper. For years I wrapped in plastic first, then followed that with butcher paper. But one year I ran out of the plastic wrap and just went with butcher paper. Never a problem or a smidge of freezer burn.
I think part of the secret is to learn what I believe is called a “butcher wrap,” which you can learn on YouTube. Another tip is to always press out all the air you can as you wrap. If the freezer paper is tight against the meat and you tape the package up nice and tight, you’ll be fine.
The only thing we don’t do this way is our ground venison. For that, we use freezer-grade Zip-Loc bags and package the “Bambi burger” in one-pound portions.
Growing up everything was wrapped in freezer paper and it seemed to work well. It won’t be long term storage plus the freezer paper will be easier to write on. Labels don’t stick very well to the plastic vacuum bags and permanent marker is so-so.
Thanks for the input
NDKoze last edited by
Even with the heaviest HD Freezer Wrap, you are going to start to get some freezer burn if you do not eat it all up within 1 year.
I have found that after meat is stored for a year or more, the quality will go down.
This year, I just bought a new Chamber Vacuum Sealer for which the bags are way cheaper than Suction Style sealers. So, starting next year, I am going to start sealing my sausages in chamber sealer bags.
MMMMMM I was going to add Citric acid so maybe I’ll adjust and maybe do half one way.
Thanks for info.Tarp.
@tarp First, I think you are wise to go with the 1/2 to 10 lb ratio if you haven’t tried that cheese yet it is extremely hot! Very good tasting but it is nothing at all like our Hot Pepper cheese which tastes more like pepper jack, this stuff deserves its name in my opinion.
As for the flavor, I think they will match up fairly well. That might change if you use encapsulated citric acid, I can see the tang from the acid maybe not going so well with the Ghost Pepper Cheese. However, I also like adding Citric Acid when I make Habanero Lime snack stick so tang and heat aren’t necessarily a bad match, just something to think about!
I’m going to make some pepperoni sticks in a few days and was wondering if anyone has added ghost pepper high temp.cheese to the excalibur product. My wife thinks not . I’m talking 1/2 lb to 10lbs meat.
But we like it hotter than most people but it might not flavor it correctly.???
Will it BBQ? Smores!
In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Smores and letting you know if it will BBQ or not!Prep Time
5 MinutesCook Time
Obviously, Smores will BBQ, doing them on a grill is basically the same process as over a fire but doing it on the BBQ might have a few advantages. With normal smores, you are relying on the heat from the marshmallow to melt the chocolate and you can only do a few at a time.
Some people might say doing it this way takes all the fun out of it, the messy gooey fingers are part of it and if you have kids I’m sure that’s true but if you are making larger quantities for a dessert then this is the way to go. We lined the bottom of a foil pan with graham crackers then we laid a few pieces of chocolate on top of those and put the marshmallow ontop of that. We left the top layer of graham crackers off until just before it was done so we could easily monitor their progress.
We did a few where we cut a slit in the marshmallows and inserted a small piece of chocolate to see if that made any difference in the finished appearance.
We had our grill running at 450° and we let them cook for about 10 minutes.So, Will it BBQ?
I sprinkled some Cinnamon toast shake on these and just like always that made things a lot tastier!
So, in the end, is this any better than doing it over a fire? Well that depends, if the little ones want to use something like the Fire Fishing Pole and make an evening of it then this might take some of the fun out of it. However, if you are just wanting to make some delicious gooey smores for a lot of people then this is the way to go!Shop Walton’s for Broil King S 590 Weston Pro Series #32 Meat Grinder Hi-Temp Ghost Pepper Cheese
@mesbilawson That’s awesome, hope your next batch is as good as the first!
@jonathon Thank you so much. We are very excited to make more snack sticks. We ordered more supplies today!