Shootist, thats my system now as well. If you ask the guys in the produce section in most grocery stores, they will sell you a roll of them.
My neighbor cuts and wraps meat, he was a butcher for 26 years, and is now the meat manager for the entire NW division of a grocery store chain. He knows the business. The produce bag trick was something he's been doing a lot of years. Another thing he told me was to stick to freezer paper, and not butcher paper. And as has already been mentioned, use a real freezer, not a frost free one.
I gave up vacuum packing a long time ago. I never could vacuum seal meat and have it stay airtight for over 2 years. I wrecked a lot of meat that way, and went back to freezer paper, and double wrapping.
But as a rule, if I find meat in the freezer in the 2+ age range, it gets sent to my dads house and ground into sausage (he makes some good stuff) If I find meat old enough to have a Voter Registration card, I use it for trap bait in the winter.
