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Tippman

Venison wrapping and storage.

11 posts in this topic

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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