Vacuum Seal vs. Butcher Paper
 

What are the pros and cons?

I lean toward preferring vacuum seal for deer meat, since it seems to visibly reduce freezer burn. But I've heard processors say that, depending on how you cut the meat, vacuum seal is vulnerable to puncturing and subsequently letting freezer burn happen prematurely.

There is no comparison between the two. I have all my venison vacuum packed and and I have had meat that I forgot about after 3 years still as good as the stuff that was only in the freezer for months. Wrapped in paper it doesn't take long for the quality to go down and freezer burn to occur.

When I do it myself, I use plastic cling wrap to get a tight seal on the meat, followed with butcher paper. Easily good well over a year, the max I need. And yes, depending on how the meat is processed, bones can definitely puncture the vacuum bags.

As long as my sealer works I'll never use butcher paper and plastic wrap again. I take everything off the bones and only freeze the meat so I don't worry about puncturing a bag. But that's me. As always feel free to disagree or do as you wish with your meat.

It might be over kill but I wrap in Butcher Paper, partially freeze then vacuum seal. If the bag happens to get pierced for any reason the paper will still protect it.

I have processed my own deer for decades and started out using freezer paper but now that vacuum sealers are out I switched to them. I de-bone all deer meat so puncturing the bag isn't an issue. There is no contest to how long meat lasts. In rearranging my freezers for this years venison I discovered a package of 4 year old vacuum sealed Ontario 9 point buck. I figured what the heck and it was still good. I rarely had butcher paper deer last beyond a year and a half without freezer burn.
Pro's= easy to do and the meat lasts much longer.
Con's= expensive to purchase and the bags cost much more than freezer paper.
My opinion= You get what you pay for. Go with vacuum sealers.

Tip= My sealer is getting old and at times it won't auto seal. I found if I wet the upper and lower gasket it operates normally. It is important to not allow that gasket to compress in storage. I place spacers to keep the cover slightly open to keep all pressure off the gaskets.

That's a good tip, CI. Thanks!

Not even close, sealer hands down. Used butcher paper for years before I finally broke down and bought a good sealer. Will never use paper again!

I still use butcher paper... All our meat is typically used up by september, so long term storage isn't usually an issue.

A vacuum sealer is on my list and I'll pick one up eventually. I guess habits die hard and I've got a big roll of butcher paper to use up still.

How is the time comparison? I usually cut up around 6 deer a year... Does the vacuum packer take a long time to use?


-Jake

No it is quick. I buy the bags in an 8" wide continuous roll so I have to take an extra step to cut them to length and seal one end, stuff the bag and then auto seal the open end. It probably does take a bit more time than using freezer paper but the end result is far better. I do all my ocean fish and garden produce the same way.

I'm with most everyone else. Vacuum sealer for me. Plus when sorting for room you can see through the packs to tell what might be bad. Also if you make a big mess of jerky you can seal it in portions and it will last longer.

I vacuum seal as well. I am kind of waiting on my seeler to die so I can get a better one. Mine is probably 15 years old or so. I noticed it doesn't seal as tight as I think it should.

Vacuum sealer is certainly better than paper. I use neither. I sort and place all meat in large plastic bags likely two-gallon size. Not sure. Grinding meat goes to processor or is ground by myself. Processor returns it in vacuum packages.

Loins and roasts are left in large pieces and trimmed when ready to cook. Less area for exposure. I trim any freezer burn that occurs. But, venison doesn't last past the start of the next season. So, I am not concerned with much freezer burn.

You can re-use the bags , esp. if you freezer wrap first.

You can get freezer burn in a couple of months.

I guess that would be possible but not really worth it from my way of thinking. Vacuum sealers do cost more to use but are worth every penny IMO. You get what you pay for.

I can't figure out why anyone would want to go to the added expense and waste of time and money to paper wrap and then vacuum pack their meat. Freezer burn is caused by air and the moisture in that air around the meat. Vacuum packing removes the air so you do not get freezer burn.

I think the answer is simple. The people who don't use vacuum sealers haven't tried them and don't know the difference. I have kept frozen game meat wrapped in plain wrap on a tray similar to what you get when you get a steak in the meat market. It was done that way in NewFoundland when I went caribou hunting. That lasted about 6 months before the meat started to show signs of freezer burn. The 2 following years I went again and put the packages in freezer bags which made them go about a year. I had always done my own deer for years and used freezer bags or butcher paper or both. I tried out a vacuum sealer and it was about three times as effective than everything else I had used. It would be a bit scary to break down the cost per pound of my game meat. Add in all the costs for equipment, trips, and vehicle costs and paying a bit more for vacuum sealed meat is a small price to pay.

Jeff Foxworthy explains the cost of deer meat. Unsure why the video quality is crap.

I know that is meant as comedy but deer meat for me costs very little. I don't need to buy new gear (and handload all my ammo), my license (good for 5 deer at a minimum) costs $60 and I have to point out it is a combo license so it is also good for both freshwater and saltwater fishing and I have a place that lets me hunt for free.

Using the license cost a deer costs $12. Gas to get to the hunting place and back is maybe $15. Freezer bags to process a deer is about $18. So I've got $35 into the meat from a deer. I can handle that expense.

I add in a lifetime of purchases as a contributing factor in cost per pound. Trucks, boats, ATV's, trailers, trips, and enough sporting goods and outdoor clothing to supply a store. In addition... I am always buying something new. Just the way it is.

Well I've got huge roll of paper and cutter, and if the seal on the bag fails I'm covered. No extra cost and I have plenty of time.