Home Forums Hunting & Shooting Ask The Gunwriters Wrapping meat

Eat it all in a year and replace, works best for us.

I cut all my game boneless, every cut. Chops, stew, roasts etc all go into tie wrap bags, twisted to force the meat into a ball into the corner of the bag and twist tied shut. It's very effective but one needs to know how to fillet the entire game animal end to end.

I bought a chamber vaccum sealer a few years ago and it works great. It will even seal water. Expensive but works great. By the responses though it seems every method works so whichever is easiest for you.

If you are using a large grinder to make ground meat, the easiest packaging method is one of these stuffing tubes and the 1 or 2 pound tube bags.

Stuffing Tube

With this setup and a tape machine, you never have to touch the ground meat. Goes in quick and clean with very little air and keeps great in the freezer.


Jerry

I have had vacuum bags loose their seal after a couple of months. This may be poor bags or poor technique on my part, but I don't trust the vacuum bags alone on wet meat, the seal is too easily compromised. The cling wrap/butcher paper works well for a year or more. If I think something might be stored longer then cling wrap/vacuum seal/freezer paper. This is over kill but good if the meat is going to be banging around in an ice chest later or stored for over six months.

The vacuum sealer works great for vegetables but even there I have had several develop air leaks.

I normally wrap my meat whenever I indulge in some strange trim...