I don't use anyhing special but have always used what is clled the butcher wrap , which is putting themeat at the corner of the paper and wrapping diagaonally.
I was waiting to see if one person was going to describe the method of wrapping I've been using for years..........
I've wrapped it all with that method, less fish, and never had a problem once, with meat lasting as much as 5 years.
I'm itching to get another vac system, since the ex made off with the last one, but it was kind of on the slow side.... Excellent for fish though.
I spent the better part of my youth digging in a chest freezer and swore I'd never own one of my own. So far I've managed to adhere to that rule and don't see it changing anytime soon................grin.
