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.
@scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.
@parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
The outside of the sausage does not appear fatty and the flavor is great.
Ive been wrong many times before lol! But i dont feel like it would turn out super good unless you found a seasoning mix that would blend well with the bacon taste which might take some nasty sticks to figure it out. Possibly willies snack stick from waltons might be ok… if you do this please let us know how it turns out. Commercially seems like a bit of a bad thing, the cost of bacon/pork fat is huge. Profit margin would be horrid!
@scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?
I want to make fresh not smoked nitrate free Hot Dogs. After stuffing I am hot bathing them to 160. These are all beef I must add. What can I use to keep the color so they don’t end up grey looking and have that nice pink color?
Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!