Tealboy,
Look @ getting a vacuum sealer along w/your freezer. I have been using the vacuum sealer for a couple of years w/great success. I portion out steaks, whole cuts, & sausage. I am just finishing up last yr's venison, & when I cut the package, the meat is as red as the day I sealed it up. I did find that when I vacuum sealed brats already packaged in a regular plastic wrap, that some did get frost on them. I think that was due to air space between the brats. This year I will take them out of their package & vacuum seal them. According to the manufacturer, meat can last for several years frozen, w/o any deterioration. Just another note, that yesterday I cut openvacuum sealed pork steaks, that were defrosted on Nov. 17th, & they were fine. It's the O2 that turns the meat a grey color, & void spacing that allows meat to be freezer burned. Another thought is that u can put marinade in w/the meat, freeze it, then seal the bag. Man, it is unbeleiveably good eatn. Good Luck.