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Q:
for those guys that process your own deer meat what do u store it in and how long does it last

Question by mitchskin. Uploaded on October 26, 2010

Answers (16)

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from country road wrote 3 years 25 weeks ago

I use a vaccuum sealer for cuts and plastic tubes for ground meat. Keeping air away from the meat is the key. I just ate steak last night that was put in the freezer last December and it was fine. I've made chili with ground venison that was nearly 18 months old and there was nothing at all wrong with it.

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from huntnfishnut wrote 3 years 25 weeks ago

We put burger in the cheap sandwich bags, wrap steaks in saran wrap and then wrap it again with freezer paper, like in a deli. We eat our meat fast enough it is usually not in the freezer for much longer than a year.

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from DakotaMan wrote 3 years 25 weeks ago

Same as country road. I usually eat them within a year but I actually have eaten some over two years old... they keep just fine as long as you keep them frozen.

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from Walt Smith wrote 3 years 25 weeks ago

Forget the vaccucum sealer! I used to use one but they don't always seal and the bags are expensive. The best system I've found is Ziploc vaccucum seal bags. The bags seal with a hand pump that costs about 5.00 and the bags are about 3.50 for a dozen quart size bags. Put your meat in the bag, seal the bag, put the pump on the circle on the bag, and pump about 5-6 times. Couldn't be simpler,cheaper,or work better. I've had venison and vegetables from the garden last well over a year in these bags with no freezer burn. Whoever designed this system is a freeking genius!!

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from buckhunter wrote 3 years 25 weeks ago

I like my vacuum sealer but it is at times difficult to all of the air out. I havn't found anything better though.

I butchered a deer a couple days ago and couldn't resist slow cooking fresh tenderloin over hot coals. Good stuff.

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from NyBigGameHunter wrote 3 years 25 weeks ago

vacuum sealing is the best way to go. just make sure you keep it frozen after you vacuum seal it. have eaten meat as much as 3 years old, still tastes great with no freezer burn or anything!

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from Treestand wrote 3 years 25 weeks ago

DITTO!!Walt Smith,
We doit the same way.

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from 007 wrote 3 years 25 weeks ago

Not to rain on your parade, but have any of you been able to find bags for the Ziploc sealer, the one with the gun? We had one and couldn't find any more bags so I went to the Reynolds website and found that that product has been discontinued. I'm going to pick up a Foodsaver this evening.

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from libertyfirst wrote 3 years 24 weeks ago

I have never used anything but the heavy waxed freezer paper and a tight folded and taped seam. The meat is delicious and I have never had any issues. We can't tell the difference between a fresh cut or a 6 month old piece. Pretty low tech.

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from mexhunter wrote 3 years 24 weeks ago

Just so you dont make the same mistake.... remove ALL exsesive liquids and air.

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from Carl Huber wrote 3 years 24 weeks ago

I'm an old guy and my Father & Uncles were from the kill it and eat it era and you could'nt keep deer meat legally over a year. Granted refridgeration and storage has come into the 21st cent. But if anyone has access to a Cold Smoker you can make a palatable Summer Sausage [like hard Salami] that will last. Just a thought.

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from Mark J wrote 3 years 24 weeks ago

Same as libertyfirst, waxed freezer paper. Meat will stay good for at least a year when we usually finish it off. Man this post made me hungry!

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from mshibbins wrote 3 years 24 weeks ago

there are plenty of methods, vaccuum seal, just manual seal, etc. As long as it's cold and airless, u should be good.

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from Dcast wrote 3 years 24 weeks ago

Vaccum sealer for the steaks, and 1 gallon ziploc(ONLY) for hamburger. I weigh out the hamburger to 1lb and put in the freezer. Here's a tip with meat in the bag roll it all the way to the bottom of the bag pinch corners and roll up bag to get air out and seal it tight, then flatten out the meat in the freezer bag so you can stack 20+ lbs in a small space in a freezer. Last year I was able to get 60lbs of hamburger in a single milk crate in my deep freezer doing it this way. The logs of meat take up to much space!

0 Good Comment? | | Report
from Jere Smith wrote 3 years 24 weeks ago

A good vacum sealer we got at a BIG Sporting Goods Store named C---;-"s never had spoilage in 7 years.

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from rocky d bashaw wrote 3 years 24 weeks ago

i am old school like [lib first] besides the meat dont last long at my house around family and friends.

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from country road wrote 3 years 25 weeks ago

I use a vaccuum sealer for cuts and plastic tubes for ground meat. Keeping air away from the meat is the key. I just ate steak last night that was put in the freezer last December and it was fine. I've made chili with ground venison that was nearly 18 months old and there was nothing at all wrong with it.

+2 Good Comment? | | Report
from Walt Smith wrote 3 years 25 weeks ago

Forget the vaccucum sealer! I used to use one but they don't always seal and the bags are expensive. The best system I've found is Ziploc vaccucum seal bags. The bags seal with a hand pump that costs about 5.00 and the bags are about 3.50 for a dozen quart size bags. Put your meat in the bag, seal the bag, put the pump on the circle on the bag, and pump about 5-6 times. Couldn't be simpler,cheaper,or work better. I've had venison and vegetables from the garden last well over a year in these bags with no freezer burn. Whoever designed this system is a freeking genius!!

+2 Good Comment? | | Report
from libertyfirst wrote 3 years 24 weeks ago

I have never used anything but the heavy waxed freezer paper and a tight folded and taped seam. The meat is delicious and I have never had any issues. We can't tell the difference between a fresh cut or a 6 month old piece. Pretty low tech.

+2 Good Comment? | | Report
from huntnfishnut wrote 3 years 25 weeks ago

We put burger in the cheap sandwich bags, wrap steaks in saran wrap and then wrap it again with freezer paper, like in a deli. We eat our meat fast enough it is usually not in the freezer for much longer than a year.

+1 Good Comment? | | Report
from DakotaMan wrote 3 years 25 weeks ago

Same as country road. I usually eat them within a year but I actually have eaten some over two years old... they keep just fine as long as you keep them frozen.

+1 Good Comment? | | Report
from NyBigGameHunter wrote 3 years 25 weeks ago

vacuum sealing is the best way to go. just make sure you keep it frozen after you vacuum seal it. have eaten meat as much as 3 years old, still tastes great with no freezer burn or anything!

+1 Good Comment? | | Report
from Treestand wrote 3 years 25 weeks ago

DITTO!!Walt Smith,
We doit the same way.

+1 Good Comment? | | Report
from mexhunter wrote 3 years 24 weeks ago

Just so you dont make the same mistake.... remove ALL exsesive liquids and air.

+1 Good Comment? | | Report
from buckhunter wrote 3 years 25 weeks ago

I like my vacuum sealer but it is at times difficult to all of the air out. I havn't found anything better though.

I butchered a deer a couple days ago and couldn't resist slow cooking fresh tenderloin over hot coals. Good stuff.

0 Good Comment? | | Report
from 007 wrote 3 years 25 weeks ago

Not to rain on your parade, but have any of you been able to find bags for the Ziploc sealer, the one with the gun? We had one and couldn't find any more bags so I went to the Reynolds website and found that that product has been discontinued. I'm going to pick up a Foodsaver this evening.

0 Good Comment? | | Report
from Carl Huber wrote 3 years 24 weeks ago

I'm an old guy and my Father & Uncles were from the kill it and eat it era and you could'nt keep deer meat legally over a year. Granted refridgeration and storage has come into the 21st cent. But if anyone has access to a Cold Smoker you can make a palatable Summer Sausage [like hard Salami] that will last. Just a thought.

0 Good Comment? | | Report
from Mark J wrote 3 years 24 weeks ago

Same as libertyfirst, waxed freezer paper. Meat will stay good for at least a year when we usually finish it off. Man this post made me hungry!

0 Good Comment? | | Report
from mshibbins wrote 3 years 24 weeks ago

there are plenty of methods, vaccuum seal, just manual seal, etc. As long as it's cold and airless, u should be good.

0 Good Comment? | | Report
from Dcast wrote 3 years 24 weeks ago

Vaccum sealer for the steaks, and 1 gallon ziploc(ONLY) for hamburger. I weigh out the hamburger to 1lb and put in the freezer. Here's a tip with meat in the bag roll it all the way to the bottom of the bag pinch corners and roll up bag to get air out and seal it tight, then flatten out the meat in the freezer bag so you can stack 20+ lbs in a small space in a freezer. Last year I was able to get 60lbs of hamburger in a single milk crate in my deep freezer doing it this way. The logs of meat take up to much space!

0 Good Comment? | | Report
from Jere Smith wrote 3 years 24 weeks ago

A good vacum sealer we got at a BIG Sporting Goods Store named C---;-"s never had spoilage in 7 years.

0 Good Comment? | | Report
from rocky d bashaw wrote 3 years 24 weeks ago

i am old school like [lib first] besides the meat dont last long at my house around family and friends.

0 Good Comment? | | Report

Post an Answer