I have kept it for well over a year without any freezerburn. I found a pack that was 2 years old and tried it and it wasnt bad. On the other hand I had some processed last fall and I also put some in ziplocs, reason was no one around here had any bag material, and it is allready nasty with freezer flavor. Good thing I dont have much more to go till its gone. IMO it is worth it to vaccum seal your meat.

 

I vac any of my deer meat that will be in the freezer for more than a month. I have found 1 1/2 old meat in my freezer that was vac'd and it tasted as fresh as any of that years meat. I would'nt have been able to tell it was older meat by the taste but the date on the bag gave it away.
It might be a little expencive compared to freezer bags, but would would the cost be to replace a freezer full of bad meat?
I agree, vac'n meat is the way to go

 

+1 vac. seal it will last alot longer.Have used some over 2 years old and still good from the freezer.

 

vacuum seal all my game

I can keep it 2 years easy in my chest freezer.

I use Weston brand vac rolls.

 

I have kept mine for a year after vac pack. Mainly, because I always run out. :teeth:

 

2 years

 

freeze it solid, then vac seal... two years. past that it gets ground for chili... have not used it for chili past three years

 

2 years +
Best investment in your venison (and fish, upland birds, fowl, etc.) you will ever make

 

2 years for me . get a good one though cheaper sealers and bags wont do the same job.... i use food saver bags and their sealer. works well

 

can go a long time because there is no freezer burn....

best investment i have ever made....bar none!!

 

Bought a sealer

Thanks for all the info!

I picked up the Foodsaver V2830W yesterday off of Craigslist, in new condition. Gave it a test run...think I'm going to like it. Beats all that paper wrapping too.

 

I use a foodsaver as well. I buy bags/rolls at Fleet Farm. I've found the cheaper bags work better with my particular sealer than the foodsaver brand. The foodsaver rolls would tend to curl up at the corners, and the foodsaver I bought is automatic. Its real hard to get the bags into the slot when they are curling, and sometimes it would start with the bag being crooked.

 

Thats what I do with mine, I have never had anything make it past a year in my freezer (without getting eaten) but I can tell you the meat is still great after a year.

 

I've been vac sealing for years its the best way to freeze meat. I have no freezer brunt meat at all. If you don't cut and wrap (seal) your own meat you are wasting money on a butcher. It very easy to do. You can cut up steaks and backstrarps put them in the bag with some marinading sauce and seal them , mmmmm mmmmm gooood!!

 

Spicing

I was wondering about salt or spices. Anyone putting anything on it before sealing?

 

I'm getting 2 years easily on sealed venison. Just be careful when going through the freezer not to scrape sharp items against it, exposing the meat.

 

About 1.5 to 2 years. Had some 2008 venison that i turned into sausage in March of this year. Tastes wonderful.

 

What sealer is everyone using? It appears one can spend over $1,000 or as little as $100.

 

The foodsaver is a popular choice. I don't know that there is that much difference between the models aside from some having features like "gengle" for soft foods. The one I have was $120 at Fleet Farm

I was wondering about salt or spices. Anyone putting anything on it before sealing?

I buy steaks and chops when they are cheap (beef and pork) and then seal individual portions with whatever marinade/rub I plan on using. Then I freeze them. It works well for me because I travel for work and live alone.Then I just thaw it in the fridge overnight and let it come to room temp whe n I get home, no need to work in prep time for just one steak, when I get 10 or so done in the same amount of time.

 

A vacuum sealer is definitely a good investment. Never had anything go bad once sealed. Be sure to freeze it first and then vacuum seal it. Heck we even use the canisters you can get and vacuum seal our coffee beans.

 

The down side to vacuum sealing is the package can get ruptured and loose the seal if it is moved around much.
I vacuum seal allot of stuff but not my elk meat.

 

We vacuum seal most of our meat, but it's never in the freezer long enough for me to comment on shelf life.

 

I vac. seal about 150 lbs a year for me and others and it works great. Typically deer makes it no more than a year here before it is eaten up but I have found packages over 2 years old buried in the freezer and they tasted just fine.

Anything I have processed that will be in the freezer for awhile I just drop into a vac. bag and seal it up to. Its cheap insurance that expensive meat will be good when you want it.

 

Foodsaver.

 

ttt

 

Anyone sealing with a spice rub on? If so, how long can you keep it in the refrigerator? Seems like it would be great for this.