help with redoing butchers work
 

I recently tried a new butcher shop. I only used them because they were close to home. They wraped all of my dear meat in the brown freezer paper. I have heard that this will freezer burn the meat in a few months. Is there anything i can buy to rewrap the meat a little better? I dont have a vaccum sealer. Has anyone had any luck with the cheap freezer paper?

My butcher uses the white freezer paper and my meat lasts over a year with no freezer burn.

my meat gets double wraped plastic first then paper after because my butcher says paper alone wont keep out freezer burn

For decades, we have used just plain white butcher paper without any freezer burn for well past a year in the freezer. It is important to get out as much air as possible, wrap as tightly as possible and do not skimp on the butcher paper or tape. We use masking tape. If you are concerned, try leaving the brown paper on and wrapping them tightly with white butcher paper.

Not true. If done properly, plain white butcher paper works well.

Never seen the brown paper. We do it ourselves and use the white wax freezer paper. We never have deer meat in the freezer longer than a year so can't really help with the longevity of it but it works great up to a year anyway.
Maybe you could just keep it the way it is and then wrap it in the white paper, double wrap it to give ya peace of mind. Kinda sucks to pay someone then take the time to wrap it again. But the papers 5 bucks and the freezer tape it 2.50 at wally world.

must be coated paper?

We dont even use the tape, we have better luck taking a roll of duck decoy cord and cutting the length needed and tying it real tight

I use brown butcher wrap, it is coated on the inside just like white. If done correctly, meaning adequate coverage and air removed it should last 6 months being venison. However I personally double wrap as this protects from tears or nicks and will add another layer to add longevity (assuming it is applied correctly to start with). I've had venison get lost in the deep freeze and be fine past a year with no problems using the double brown wrap. Most butchers are skilled in wrapping. If your worried you won't use the meat could always double wrap. Butcher tape may not stick well being cold, so may have to tie with butcher twine or try wrapping with packing tape on to itself.

Years ago I took my meat cutter training. We cut and wrapped a lot of meat for the store between 8 A.M. and 6 P.M. After supper during hunting season we cut, wrapped and made sausage if required. This was mostly deer in that particular area (southern Saskatchewan, Canada). I latered moved to northern Alberta, Canada. In this area it was more moose. All wild game had to be cut up after store hours to prevent tame meat from contamination. At the end of the day all meat cutting equipment and work area has to be thorughly cleaned. Some wild meat had to be trimmed and cleaned up due to lack of care or equipment in the field. At that time we used waxed brown paper, tightly wrapped and butcher tape. I still use the waxed brown paper at home and a good grade (3M) masking tape. Deer meat in particular, trim off all the fat as this tends 1) if not eaten hot, the fat will stick in your mouth, 2) deer fat can go rancid.(spoil). If placing more than one steak, chop etc. in a package, just place wax paper between. The pieces will separate much easier when thawing out. One is also able to purchase meat trays and soaker pads. These do a nice job but increases the cost of wrapping.