Vacuum Seal or Plastic Wrap and Butcher Paper?

[jgilber5]

I've used both and like both. I'm curious what others prefer, and why?

 

[MTHunt’r]

I have also used both; however, I am currently using butcher paper for the price and how quickly I can do it. That said, I typically eat everything within 6 months to a year - I wouldn’t want to go much beyond that in butcher paper, but would be perfectly comfortable with a (still sealed) vacuum sealed option beyond that timeframe.


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[RocketRob16]

Vacuum seal all the way for me.

 

[spudists]

I do a double wrap of Saran Wrap then butcher paper on all my big game. No issues after 3 years on some cuts. I have a vac sealer and do a ton of fish each year with it, but it seems too slow and sensitive on deer/elk. The bags sometimes come unsealed and I have to treat them carefully in the freezer. Not that way with butcher paper wrapped meats. For burger and loose sausage I stuff it all into 1lb burger bags and twist all the air out before closing.

 

[Choupique]

Ive had vastly better luck with long term storage in plastic wrap + butcher paper. Vac bags were far more trouble than they were worth for me. Always had a bag or two of something getting freezer burnt to hell for one reason or another.

Butcher paper + saran wrap I think red meat will keep 100 years as long as its wrapped tight and doesnt get defrosted.