Wrapping Venison
11-06-2007, 07:00 PM
#1
Host of Hosts
Thread Starter
Join Date: Feb 2003
Location: Erie, Pennsylvania
Posts: 5,780
Wrapping Venison
I just picked up my deer from the processor and although he did a great job at the butchering, I'm not real satisfied with the wrapping. It is wrapped on styrofoam trays and with a layer of Saran wrap or whatever. Should I wrap another layer of clear saran wrap or freezer paperover the already packaged meat or remove the wrap and use freezer paper. I will be vacuum packing some of the steaks, but the burger I don't want to have to vac pac if i don't have to. There's alot of it. And with the steaks, chops and other cuts I'd go broke buy all those rolls of vacuum bags.
What do you guys do?
What do you guys do?
11-06-2007, 08:19 PM
#3
Host of Hosts
Thread Starter
Join Date: Feb 2003
Location: Erie, Pennsylvania
Posts: 5,780
RE: Wrapping Venison
I was afraid someone would say that. Well I have been sealing with the vac sealer for an hour, have a long way to go. I just wanted to see if anyone resonded with other ideas, but I guess not. Thanks wibowhntr for your input
11-06-2007, 08:25 PM
#4
Join Date: Jul 2006
Location: SE Mich. , NW Ohio
Posts: 36
RE: Wrapping Venison
We vacuum seal our burger and stew meat, but not the steaks or roasts.
Gathered up whatever your wrapping, wrap it in freezer wrap and then wrap that in freezer paper. Easy to lable, and I've never had any meat get freezer burned.
I'm sure vacuum sealing would work just as well, but it's how we've always done it and it's always worked out.
Gathered up whatever your wrapping, wrap it in freezer wrap and then wrap that in freezer paper. Easy to lable, and I've never had any meat get freezer burned.
I'm sure vacuum sealing would work just as well, but it's how we've always done it and it's always worked out.
11-07-2007, 11:59 AM
#7
Nontypical Buck
Join Date: Apr 2006
Location: Winnipeg MB Canada
Posts: 1,094
RE: Wrapping Venison
I cut(process) my own and for others. I wrap in celaphane and then in butcher paper. I've had meat last [:-]4yrs with very little freezer burn.
On a side note I take off as much fat as possible b/c fat turns faster than meat. If the fat turns rancid then the meat does too. I don't follow too many of the guidelines set by anyone......... I've been told that pork is only good frozen for 6months. I found a boston butt from 2003 and it was still good...... it was vac sealed.
On a side note I take off as much fat as possible b/c fat turns faster than meat. If the fat turns rancid then the meat does too. I don't follow too many of the guidelines set by anyone......... I've been told that pork is only good frozen for 6months. I found a boston butt from 2003 and it was still good...... it was vac sealed.
