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Tippman

Venison wrapping and storage.

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Does anyone have any information or opinion over wrapping deer in Saran wrap then freezer paper vs. vacuum storage bags for longevity? I have noticed for me that when using freezer paper if you wrap the meat in Saran wrap first it noticable extends the life, I just haven't done the comparison to vacuum storage yet.

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As soon as I hit the lotto I am gonna get me a top of the line Stainless vacume sealer, till then, I too wrap in Saran wrap, then freezer paper.

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I do a food saver vacume and then freezer paper.. steaks from last year as as good as the day I froze them.

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Deitz, just curious, whats the point of freezer paper after the vacuum sealing?

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I feel any litty bit helps.. and Freezer paper is easier to write on(IE Backstraps 06'), and stacks better in the freezer. cool.gif

Have you ever tried to stack plastic bags?...

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Getting the air out is key. I have a vaccum sealer which I use for fish. However when it comes to deer I find that a tightly wrapped in just freezer paper is just as effective. Last well over a year and tastes as good as when it was wrapped. However tightly to get all the air out is the key. I also do several deer 5+ each year and vaccuum packing would be too expensive. I buy my paper in 20lb rolls from the paper factory and it is top grade paper not that reynolds crap at cub. As far as vacuum sealers I got mine at Costco it is the same models that you will find at Gander, Sportsmens ware house etc... for quite a bit less money. Game savers and food savers are the same only the price is different

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I use both methods. But if you have a lot of deer to do the bag stuff can add up in cost. The shrink wrapper is great but if I am going to use the paper I always use the plastic wrap first. It also helps them from not leaking when you thaw them to cook.

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I used to do the freezer paper thing and this year is the first time I used a food saver vacuum sealer type thingy.

I'll go with the vacuum sealer forever in the future. As an added plus, in some of the bags I threw in some maranide or Itallian dressing and the chops are soaking in it. Did that just to see what it would be like.

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those will be great, we've done that in the past and all I can say is mmmmmmmmm goood

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We went to vacum packing 3 years ago...huge improvement...only way to go.

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I still use freezer paper for my summer sausage.For the pepper sticks,ring bologne,breakfast links and jerky,I use a vacum packer.After the vacum wrap of the ring bologna I then use paper over that.All the back straps and tenderlions are vacum packed.I have been doing this fior three years and it has been great.

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