I wrap my meat in a first layer of heavy duty Saran Wrap. Then I wrap it in a second layer of the Saran Wrap. Then I wrap it in butcher paper and tape it up in a nice tidy bundle with freezer tape. This keeps my meat in good condition for at least 3 years in the deep freeze. I used to hunt deer, and then the meat wouldn't last that long. Now I hunt elk and it can take me a while to use up all my meat.


This is good quality meat, and I'm not cooking burgers or making jerky with my meat. I take backstraps, slice into 3/4" thick steaks, marinade overnight in pinot noir red wine, and sautee in clarified butter and make a sauce with reduced red wine, crushed juniper berries, thyme, and heavy cream. I take a roast, slice thin slices, pound thinner with a meat mallet, dredge in flour, sautee in butter and olive oil, remove meat, sautee chopped shallots, add reduced white wine and some fresh squeezed lemon juice, then add heavy cream and thicken. These are good dishes and don't hide the flavor of the meat.


I process my meat myself.