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.
In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage
@KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!
The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.
For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.
Anyone else have thoughts?