The recent thread on bear meat got me thinking about how I keep meat for the long haul.
One of the real downsides to hunting out of state is the need to have it processed.
I absolutely love to cut and wrap my own meat and we always are twice as satisfied when we do it ourselves.
I double wrap in plastic before butcher paper when I do it myself.
If I am hunting out of state and had to use a processor, I vacuum pack all the already wrapped steaks and roasts.
I really would like to get plastic next to the meat but this works pretty decent.
I'll vacuum pack the burger three to a pack.
For the really long term (say a second like species in the same year) I will do all three with a layer of foil prior to vacuum packing. I have had three year old fish and abalone that stayed good this way.
Any other methods or experiences?