We use a vacuum packer for our venison, bear and wild pigs, should we get an elk then its normally only in freezer paper from a processor somewhere. I have both a chest and upright, the chest is not frost free so we put anything not vacuume packed in it and the rest goes into our frost free upright, being as we rarely buy meat throughout the year we try to preserve it as long as possible. A freezer just helps things rot slower and a frost free removes moisture out of the meat over time. The best wrapped job we ever had was done by an elderly couple, I'd shot a bull elk and dropped it off to have butchered and they used the styrofoam trays with absorbent pad then wax paper between steaks, freezer paper and finally wrapped it in Syran Wrap, that meat held for a long time.
all that need to be done is keep the air out. I have had 3 different vacuum sealers there no better than using a vegetable bag and butcher paper. Take A veggie bag thin clear plastic bag place meat in roll it to get air out then wrap in butcher paper. Now they say it supposed to be good for about a year in the deep freezer. I have opened packages that were 3 years old and there nothing wrong with it.
If you just zip locking it. fill sink with water hold bag under water - this will help remove most of the air.
I Have process over 50 deer this way with the veggie bags it the only way i do them anymore.
I like the idea of forcing the air out of the bag in the sink full of water.
Thanks
