With our set up, it takes a little over two hours from field-dressed deer to packages ready for the freezer.

We also use double wrap - saran wrap first, thenfreezer paper/tape - on the bulky roasts, as well as a vacumm sealer for burger patties (try adding 10%-20% bacon - the cheapest, fattiest bacon you can find- to your burgers for a tasty alternative!) and bacon wrapped butterfly chops. Either has kept venison from freezer burn for a surprisingly (sometimes embarassing) long time.

Another tip we have found useful - chill the fat and grinder if possible before grinding burger or especially sausage. That will keep the fat from warming up as fast during the grinding process and smearing/clogging up the grinder.