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Zip lock bags for deboned deer meat
Posted on 12/15/17 at 4:30 pm
Posted on 12/15/17 at 4:30 pm
Have a doe in the ice chest and do not feel like spending any more money this year on processing deer. Going to debone it and put in zip lock bags, and freeze. How long will it last before I have to do something with it? Probably will grind some, and cut into roasts at later date.
5
Posted on 12/15/17 at 4:34 pm to Babewinkelman
Wrap tightly in saran wrap, then waxed freezer paper. That will keep it from freezer burn most times.
Meateater tutorial vid
Meateater tutorial vid
This post was edited on 12/15/17 at 4:37 pm
Posted on 12/15/17 at 4:40 pm to 9Fiddy
Cool, thanks. I was going to saran wrap it, but didnt think about the wax paper.
Posted on 12/15/17 at 4:42 pm to Babewinkelman
My method has been and will continue to be to store meat in quart ziplock freezer bags. Meat goes in then non-clorinated water gets poured to fully cover. Then over a sink squeeze the air out and maybe some excess water while zipping bag closed.
I've used this method for the last 10 years and have no complaints. The water does an excellent job of preventing freezer burn. I've had people balk at this method saying its nuts to store meat in water but I'm a believer. Think of the baby mammoth they found up north that was so well preserved because it was frozen in ice.
I've used this method for the last 10 years and have no complaints. The water does an excellent job of preventing freezer burn. I've had people balk at this method saying its nuts to store meat in water but I'm a believer. Think of the baby mammoth they found up north that was so well preserved because it was frozen in ice.
Posted on 12/15/17 at 4:42 pm to Babewinkelman
That video is more about vacuum sealing, but he leads by saying for red meat he doesn't use the vacuum sealer. Uses saran wrap and waxed paper.
Posted on 12/15/17 at 4:45 pm to 9Fiddy
quote:
Wrap tightly in saran wrap, then waxed freezer paper. That will keep it from freezer burn most times.
Was just coming to post this exact thing.
Posted on 12/15/17 at 4:48 pm to 9Fiddy
Old vacuum sealer got tossed last year. Figured it wouldnt hurt to use the zip locks, short term at least.
Posted on 12/15/17 at 4:54 pm to Chuker
I do the same thing with my ducks
Posted on 12/15/17 at 10:37 pm to Chuker
quote:
Think of the baby mammoth they found up north that was so well preserved because it was frozen in ice.
love this post
Posted on 12/15/17 at 10:45 pm to Babewinkelman
Father in law shot a deer on a Tuesday evening hunt this past Thanksgiving in Tennessee, we dressed it and hung it overnight. I deboned it and put it on ice Wednesday late morning after we hunted, and then kept it in my cooler on ice until the next Monday evening when I returned home to Florida when I ground and packaged it. The meat was still fresh as can be. People hang deer for a week or more, cows are hung for weeks.
Ground I put into ziplocks or the bags specially meant for ground meat. Steaks and roasts, as said heavy plastic/ Saran Wrap and then freezer paper that.
Ground I put into ziplocks or the bags specially meant for ground meat. Steaks and roasts, as said heavy plastic/ Saran Wrap and then freezer paper that.
This post was edited on 12/15/17 at 10:48 pm
Posted on 12/16/17 at 7:20 am to Babewinkelman
I always put my meat in freezer bags, then place all bags in paper grocery bags. No problems
Posted on 12/16/17 at 7:52 am to Babewinkelman
I misread, I personally wouldn't bag it, freeze it, and then process later and re freeze it. Re frozen meat regularly gets mushy on me and you risk freezer burn from re freezing it.
Do you have a dehydrator to make jerky? I'll freeze a bunch to make jerky at a later date, nothing wrong there. But I wouldn't refreeze the meat unless you have no other choice.
I'd try to cut it up into 1lb sizes or roasts for eating and using at a later date personally, or large bags to do something like jerky with.
Do you have a dehydrator to make jerky? I'll freeze a bunch to make jerky at a later date, nothing wrong there. But I wouldn't refreeze the meat unless you have no other choice.
I'd try to cut it up into 1lb sizes or roasts for eating and using at a later date personally, or large bags to do something like jerky with.
Posted on 12/16/17 at 9:18 am to baldona
Young 90lb doe, I will just cut into roasts.
Posted on 12/16/17 at 11:03 am to Babewinkelman
I never pay for processing. I dont know why people are so against the water method. I use zip locks and water for fish and meat. I can thaw it a year later and it tastes/looks just like it did when I put it in.
I put in the meat then add water. Squeeze out all the air bubbles and freeze. My family has been doing this for generations.
I put in the meat then add water. Squeeze out all the air bubbles and freeze. My family has been doing this for generations.
Posted on 12/16/17 at 2:36 pm to porkrind
quote:
I dont know why people are so against the water method.
I dunno either. It triggers an almost viseral reaction when you tell someone you're freezing red meat in water. F&S lists it as a recommend method in absence of a vacuum sealer. I will conceed that dry-aging in a walk-in cooler for several weeks and then vacuum-pack is probably the absolute best method. But not many have access to those facilities.
One knock is that it the excess water could make the meat take longer to freeze and according the the USDA meat is best frozen as quick as possible.
Something about the microscopic ice crystal structure that forms when freezing takes an extended amount of time. For this reason I use ice water and pre-chill the prepared meat and from there the bags get laid single file on a heavy gauge aluminum tray that has been in freezer for at least on hour.
Remember the mammoth people.
Posted on 12/16/17 at 3:33 pm to Chuker
Ice crystals that form in the water will burst muscle cells. That’s what all that pink juice is when you thaw frozen meat. Makes meat mushy. It’s also going to take longer to freeze and you’re adding more water to meat making it a nice place for bacteria.
This post was edited on 12/16/17 at 3:39 pm
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