Originally Posted by
kevin1
I pat the meat dry with a paper towel, coat it lightly with veg oil to seal the surface, then double wrap in plastic wrap with a foil jacket to keep the wrap from unraveling. Never had any freezer burn problems, and the meat lasts for years in the freezer with no noticeable decline in quality. Vac sealers are nice, and convenient, but they don't protect nearly as well as the method I describe.
I'll second this, though my experience with this method is fairly limited. For years I used paper, then switched to vacuum sealer. With either method, it was rare that all air was extracted. I haven't used veg oil, but the palstic wrap/aluminum foil has been the best of the three methods I've used.