For longer storage: When cutting the elk, we bag large chunks in gallon freezer bags. 1 bag will hold about 5lb of meat. Whole meat is a lot less susceptible to freezer burn. We grind 1 or 2 bags at a time as we use it. When we grind it, we'll refreeze some of it in 1lb packages and the rest we'll make into burgers using a LEM burger press. Put plastic coated burger papers between them. Don't use waxed paper. It will soak up and freeze too hard to get the burgers apart.
