Whitetail Processing - First Time

[Wolfshead]

Plastic or metal tubs, trays are nice for dividing steaks, roasts, and grind pile as you go. Really handy for elk.

We still do plastic wrap and freezer paper. Every once in a while we’ll find a pack that is 3-5 years old and we’ve never had an issue with freezer burn.

Could you please explain your process for packaging?
I’ve often heard people say that they had never had a problem with freezer burn using your method.
Interested in any tips and suggestions

 

[Jason Snyder]

Could you please explain your process for packaging?
I’ve often heard people say that they had never had a problem with freezer burn using your method.
Interested in any tips and suggestions

Sure.

For deer, I’ll do the whole thing at once. Elk, a quarter at a time.

Break down into steaks, roasts and grind. The grind meat gets cut into strips so they will feed easier when I make burger. This goes into gallon ziploc bags until I grind burger later.

Steaks and roasts go on a piece of plastic wrap (I buy the big rolls from Costco) that is about 12-14” long or so. Get as much air out as you can, this goes quick.

Tear off a sheet of freezer paper about 12” long. The meat goes about the middle. Fold up from the bottom, in from the sides, then roll it towards the top. A piece of freezer tape to hold it, label it.

 

[Wolfshead]

Sure.

For deer, I’ll do the whole thing at once. Elk, a quarter at a time.

Break down into steaks, roasts and grind. The grind meat gets cut into strips so they will feed easier when I make burger. This goes into gallon ziploc bags until I grind burger later.

Steaks and roasts go on a piece of plastic wrap (I buy the big rolls from Costco) that is about 12-14” long or so. Get as much air out as you can, this goes quick.

Tear off a sheet of freezer paper about 12” long. The meat goes about the middle. Fold up from the bottom, in from the sides, then roll it towards the top. A piece of freezer tape to hold it, label it.

Thank you!
I’ve never had the opportunity to hunt Elk, but I process deer similar to the way you do it.
I may try your method of plastic wrap and freezer paper. The Vacuum sealer is good but it can take for ever sometimes depending on how much you have to do.
I’m usually alone doing it.

 

[waspocrew]

Thank you!
I’ve never had the opportunity to hunt Elk, but I process deer similar to the way you do it.
I may try your method of plastic wrap and freezer paper. The Vacuum sealer is good but it can take for ever sometimes depending on how much you have to do.
I’m usually alone doing it.

Agreed - vac sealer does take a while.

 

[waspocrew]

Lot of good suggestions for equipment already.

Print out a half-paged sized picture of front/rear quarters that show the different cuts, laminate them, punch a hole in the corner and run a zip tie or ring through it to make a flip book of all the different cuts of meat. It makes for an awesome reference book while your processing and because it’s laminated, you can get it bloody while you’re working and wipe it off with paper towels when you’re done

That's an excellent idea. I started processing at home last season and once deboned, it was a little difficult to remember the different cuts.

 

[NRA4LIFE]

Vacuum sealing tight is superior to plastic wrap and butcher paper for long term storage and avoiding freezer burn. Don't believe anyone who tells you otherwise.

 

[Jason Snyder]

I’m usually alone doing it.

Same. Usually takes me about 1.5 hours per quarter on an elk and maybe 2-2.5 hours to do a deer.

I plastic wrap everything, then tear off all of my freezer paper and my tape strips. Then I paper wrap everything and label at the end.

Buy freezer paper in the biggest bulk you can and it’ll save you money.

 

[Jason Snyder]

Vacuum sealing tight is superior to plastic wrap and butcher paper for long term storage and avoiding freezer burn. Don't believe anyone who tells you otherwise.

I mean if the fluke something package doesn’t freezer burn in 3-4 years in wrap and paper, how much better is a vacuum sealer?

Seems to me they are both effective ways of doing the same thing.

 

[Mighty Mouse]

Vacuum sealing tight is superior to plastic wrap and butcher paper for long term storage and avoiding freezer burn. Don't believe anyone who tells you otherwise.

My experience has been the opposite, but I've only used a cheap Amazon sealer with cheap Amazon bags so maybe that's why. Most of my vacuum-packed meat has survived just fine, but occasionally I'll find something with quite a bit of freezer burn on it. In some cases, I think the seal failed in storage (possibly from being jostled around when rummaging through the freezer), and in other cases I may not have gotten a good initial seal. OTOH, I've opened 4 year old pieces of meat hand-wrapped in paper and plastic that still looked pristine.

 

[Piscatory_4]

This year was first time trying vacuum sealer and I only used it for the burger. I normally used a hand grinder, #20 Enterprise that still works fine. Clamp it to tablesaw and grind with right arm and feed with left. Beef suet is best in my experience, pork seems to go rank after a number of months. Mostly I've used plastic wrap and freezer paper, the poly coated stuff. I wrap diagonally with the plastic and paper. Place meat on plastic, pull corner just to cover meat then pull it back tight toward you, roll it over and fold the left and right corners over top keeping it tight, then continue rolling. Then place on paper and do the same with it, tape the corner. Faster than vacuum sealer I think. I've printed labels to stick on the paper or just write on it with sharpie. Deer is a few hours and elk is a good 8-10 hours with a couple guys. I do have an electric grinder now, from Northern tool, courtesy of my cousin who is letting me use it. Really beats hand grinding. It weighs about 80lbs.

My big question is what are the better vacuum sealers? Used my GF's old one and it seemed slow, and old foodsaver. I just got 2 from my parents (in their 80's and no more hunting), but they are Foodsaver brand too. Cabelas heavy duty ones, commercial ones?

I have elk meat from 2019 wrapped in plastic and butcher paper that is just starting to show freezer burn, I just trim it off and it's fine. I have no problem keeping meat frozen for several years.

 

[TimberRunner]

When i come home with game quarters, I am breaking it down into roasts and large muscle cuts. I cut zero steaks. If I want to cut steaks, I defrost a larger cut and cut it up.

Anyway, I cut my large pieces, vacuum seal and freeze. My extra goes to grind pile, but I don't grind the same day I cut meat. I clean up my grind and freeze in 4 or 5 lb bags. Then at a later date, I do my grind, planning to add fat or not or sausage. This approach makes it manageable. Last year my elk had 9, 5 lb bags to grind. Burger, sausage, some chorizo, very easy grind day, because it was ready to feed into grinder.

I cut some roasts into thin strips for carbe asada, so I can defrost and marinade immediately.

I have a few boning type knives that I only use for game meat. They arent used otherwise. They stay sharp with a carbon steel. I have a large cutting board and a few meat tubs.