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Post by irishhunter on Nov 6, 2012 12:48:47 GMT -5
I am doing a little grinding tonight , I only have a hand crank grinder but I am wondering how to package this burger after its ground. I have Freezer paper but do I need to wrap the meat in anything before I wrap in freezer paper.
Any issues with putting directly into freezer afterwards
Thanks guys
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Post by HuntMeister on Nov 6, 2012 13:27:15 GMT -5
Air is your enemy. I place the portion of meat on a sheet of saran wrap and wrap it tightly and then wrap in freezer paper. There are several ways to wrap in the paper but I have always felt that the drug store wrap was the most air tight method. Here's a link that illustrates the various methods of wrapping. www.ag.ndsu.edu/pubs/yf/foods/fnw613.pdfI try to get it in the freezer as quickly as I can and for best results allow some separation around each package of meat, IOW don't stack the unfrozen meat. |
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Post by irishhunter on Nov 6, 2012 13:52:24 GMT -5
Thank you HM
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Post by jabba on Nov 10, 2012 14:31:43 GMT -5
I use saran wrap... and ziplock bags. I skip the freezer paper totally.
Jabba
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Post by schall53 on Nov 11, 2012 9:51:07 GMT -5
I also use ziplock bags. Press them out flat and get all the air out. Makes them easy to stack in the freezer and quick to thaw when cooking. You can break them in 1/4's to fry from the frozen state also. Will easily last a year with no freezer burn.
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Post by water63 on Nov 15, 2012 14:02:38 GMT -5
Late getting in here but I switched to the bags a few years ago. I love them you can get 1 pound or 2 pound use a zip tie on them and they keep really well. I used to use the plastic wrap ziplock the freezer paper these work better and alot faster. store.butchersupply.net/wild-game-1-lb-bag-100-count-p145.aspx this is the #1 bags they come in #2 also |
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Post by omegahunter on Dec 18, 2012 16:05:40 GMT -5
I had always used plastic wrap and then freezer paper before, but this year I switched to the bags and packaged straight from the grinder... man is that the way to go! No mess and nice neat tubes of burger. I used the sausage stuffer attachment and shot it right into the bags.
Thanks for mentioning it water63!
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Post by smshinall on Dec 19, 2012 22:10:42 GMT -5
When I get around to buying them I wlll for sure buy the bags so I can grind right in them, twist, and tie.
Right now however I use Reynolds freezer paper. I put two ladles of meat and place it on the wax side of the paper. Roll it over twice and then fold the sides in tight without squishing it out. Then roll it to the end of the paper. Fold end of paper to dress the package up and use freezer tape. I do this for all of my meat I process and regularly eat things in excess of 1 year old and have never had any issues with freezer burn. You have to make the package good and tight though.
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Post by jabba on Dec 25, 2012 12:13:27 GMT -5
Just goes to show you that there is a lot of ways to skin a cat... er ... package deer burger.
I might try plastic tubes one of these days. I just never get ahead of it, and ALWAYS have saran and ziplocks on hand.
I find venison once in a while in the freezer that is 4-5 years old and is fine. I gave my buddy some once that was almost 8 years old and he said it was just perfect. Can't argue with success.
Jabba
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Post by colts1888 on Dec 28, 2012 21:02:12 GMT -5
This is my first year doing it myself, but i will be using the bags as well. When i use to go the processors, thats what they always used.
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