Originally Posted by 673
I see alot of folks using the vacuum sealers, I don't have one, I still use paper, I never have an issue with freezer burn even after a couple years.
Am I the only one who still uses paper? LOL

One layer of Saran Wrap and then a final in freezer paper. It’s a lot more forgiving of how it’s handled in the freezer than vacuum bags that can get pin holes.

I use my vacuum packer for my processed meats-sausage/jerky/pastrami. Everything else is wrapped by hand. I would like a chamber vac though but too cheap to buy it.

All my deer I freeze loins (cut in half or thirds depending on size), tenderloins both in one package, both eyes of round in one package, then each ham gets turned into top round, bottom round, and sirloin tip.

All remaining trim is ground for burger or sausage. Burger goes into the 1 lb poly bags.