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.
How do you know how much sure cure to put on your mix if it’s less than 25 lb ?
@peculiarb You can have an issue with pickled jalapenos and getting the meat to properly bind to them.
You can blanch fruits and veggies before adding them to sausage and that will help. Some people add them straight in, but blanching will help the meat bind together with the jalapenos. Not a requirement though. If the jalapenos don’t bind perfectly into the meat, when you slice the summer sausage, the jalapenos may not fully stick to the meat and just fall off the slices. It won’t hurt the sausage, but it may not be 100% perfect. I would at least dry the jalapenos thoroughly, but blanching would provide the best results.
Has anyone ever used pickled jalapeños in their summer sausage? I have a buddy who gave me a jar of picked jalapeños to add to his summer sausage I am going to make for him. Is this a bad idea? I’ve always used dried jalapeños in the past. Please advise! Thanks.
I have only made about three batches of snack sticks so far but, I have found that adding an extra ounce of water ( per 5lb batch) over what is called for in the recipe, makes the meat “flow just a little easier when stuffing into casings.
So far, the texture of the finished product has been great and I have had no problem with casings breaking etc. from the excess moisture.
I recently had a 26 lb batch of summer sausage end up with brown spots here and there? Could this be from cure not evenly mixed ??? Or from encapsulated citric acid not fully mixed in??? I’m thinking eca wasn’t mixed in good enough because cure was put in initially with spices and binder and I mixed by hand till I got good protein extraction because it was very sticky ???
I am going to be making a 10 pound batch of pepper stick snack sticks how much water do I add for easier stuffing. or is the water that I mix the sure gel in enough for the batch is there a ratio for sure jell to water?