One Year: There are two methods to keep meat edible for the long stretch. A vacuum sealer sucks all the air out of packages, staving off freezer burn and saving freezer space. If you don't have a vacuum-sealer, freeze each cut in water. Place the meat in a zip-seal freezer bag, and fill the bag with ice water. Press down on the bag as you seal it so that water spills out of the top, driving air out of the bag. Also, I like to mark each package with the date, the cut, and a detail about the deer, such as "7-pointer by the swamp gate." That way I can relive the memory with each morsel.