How do you package your meat to store in the freezer?
I double wrap the meat in the butcher's paper and then put it in a zip-lock freezer bag.
For ground meat I wrap it in aluminum foil and then put it in a zip-lock freezer bag.
All my meat are consumed within 6-8 weeks at most.
I'm not sure what I'm doing right or wrong by this method.
How do you package yours?
Ziploc vacuum seal bags. Comes with a little hand pump. I retired my vacuum sealer after discovering these
After IL2H posted about those bags I switched to them also. If I keep a large ham that won't fit in the bag then I Double wrap in butcher paper and then Saran Wrap. If your eating it all in 2 months then you're good.
I have a chest freezer, not an upright. I think the uprights with the air flow around the shelves causes freezer burn sooner. I only single wrap all the roast like cuts and tenderloins. Making sure to fold the center seam many times and squeeze out the air spaces when doing the ends. All the rest is put in ziplocks. I have pulled out meat from over 6 months and had no freezer burn.
Sounds like what your doing is just fine. I spread the new stuff out in the freezer so they can drop in temp quickly. If you put three bags on top of each other the center one will not freeze for quite some time.
If you use just regular ziplocs, here is a trick. Fill a sink up with water. Put your meat in the bag and slowly submerge the bag as you zip it. As you get to the very last corner, you should have forced all the air out of the bag. It will look just like it was vacuum sealed. Just use quality bags. the cheap ones will not hold a seal and will allow freezer burn
