Good evening, SF. Once again, vthoky's here looking for knowledge.

I recently "split a pig" with a friend, and we picked it up from the butcher last week. I opened up a pack of ribs this morning and realized, "Hey, most all of this is just wrapped in white butcher paper."

There's more pig in this freezer than I'll go through in a hurry, so I'm wondering: is the white paper acceptable for [relatively] long-term storage? Or should I get some zip-lock bags and bag these white packages for some additional protection? What's proper?

Is it double wrapped in butchers paper?

I vacuum seal it, but my grandpa still gets all his meats from a Jewish butcher and it comes the old school way, taped in butchers paper. Brings back memories every time I see the packaging. Worked good enough for him for the last 80+ years.

If it's not frozen yet you can transfer to vacuum seal bags or freezer bags, if it's already frozen, I don't see it making any difference at this point.

If it's just in butcher paper, it'll degrade quickly; noticeably so at 6 months on. If it has heavy plastic wrap, then paper over that, it's good for well over a year.

quote:

Originally posted by ulsterman:
Is it double wrapped in butchers paper?

It's one piece of paper, but wrapped around twice.

The meat is frozen already.

quote:

Originally posted by Outnumbered:
If it's just in butcher paper, it'll degrade quickly; noticeably so at 6 months on. If it has heavy plastic wrap, then paper over that, it's good for well over a year.

That's sort of what got my attention -- there wasn't a layer of plastic wrap inside the paper.

When I was working as a butcher in '80s and '90s the butcher paper we wrapped our meat in had a small film of plastic in one side.

That being said, I would recomend good ziplock bags or stretch wrap for long term storage.

Seen too much freezer burn on even the plstic lined butcher paper.

quote:

Originally posted by highroundcount:
small film of plastic in one side.

This paper does have a film on the inside.

We get half cows in butcher paper and deep freeze and the meat lasts years. It is not as good as vacuum seal, which we use for stuff we buy, but that meat should be fine if it is already frozen.

Fill a sink with water,
Put the meat into freezer ziplock bags
Dip them into the sink to chase all the air out of the bags
Zip them up
Write on the bag before you fill it with meat

Poor mans way of vacuuming the item.

If you're not going to go through it in the next 6 months or so I'd give it some added protection. If you have a vacuum sealer I'd vacuum seal right in the butcher paper it's already in. If you don't have one you can do it with zip lock bags. Fill a large container with water. Put the meat in the zip lock bag leaving the top of the bag open. Submerge the bag with the meat still in it in the water up until the water is about a inch from the top of the bag then zip the bag shut.

The water pressure will force all the air out of the bag. Closest thing to vacuum sealing you can get and will really help protect from freezer burn and prolong it's freezer life.

quote:

Originally posted by MikeinNC:
Fill a sink with water,
Put the meat into freezer ziplock bags
Dip them into the sink to chase all the air out of the bags
Zip them up
Write on the bag before you fill it with meat

Poor mans way of vacuuming the item.

Works very well.

quote:

Originally posted by vthoky:

quote:

Originally posted by highroundcount:
small film of plastic in one side.

This paper does have a film on the inside.

From a personal experience selling pre cut front and hind quarters,the filmed butcher paper is only good for 6 months or so.

Otherwise, get the air out of there and wrap it tight.

Looks like I'm buying a whole bunch of Ziploc bags tomorrow!

Thanks, fellas.

I home butcher and wrap with butcher paper. I've got plenty of meat that has lasted 30 months, with little loss to freezer burn.

The important thing is reducing air movement around the meat. It can be as simple as putting it into kitchen trash bags after wrapping. Split the hog into 3 lots. Keep 2 of them wrapped and work out of one. If you are using a self defrosting freezer all bets are off they are horrible.

quote:

Originally posted by vthoky:
Looks like I'm buying a whole bunch of Ziploc bags tomorrow!

Thanks, fellas.

Heck of a deal right now.... 150 gallon bags for about ten bucks. I ordered some yesterday.
https://www.amazon.com/gp/product/B00UASJHV0

I use my Foodsaver all the time!
I buy 100' rolls (6" & 11")of the Bagging film, transfer 50% to an empty core, since it wouldn't fit in the unit. I've added dessident and O2 absorbents, sealed my own emergency food supplies, ammo and a handgun. I know someone that buried an AR for remote safe keeping/emergencies.
They are priceless for preservation.

quote:

Originally posted by zoom6zoom:

quote:

Originally posted by vthoky:
Looks like I'm buying a whole bunch of Ziploc bags tomorrow!

Thanks, fellas.

Heck of a deal right now.... 150 gallon bags for about ten bucks. I ordered some yesterday.
https://www.amazon.com/gp/product/B00UASJHV0

Not sure a loaded 150 gallon bag will fit in my freezer

I freeze the fish I catch in a little water and vacuum seal them. Freezer burn is from moisture evaporating on the surface of the meat. The water adds an extra layer and delays the freezer burn and the vacuum seal delays it further by removing most of the air and creating an air tight barrier.

quote:

Originally posted by arfmel:
Not sure a loaded 150 gallon bag will fit in my freezer

Years ago, before I had a vacuum sealer, I'd double wrap my meat in freezer paper. It stayed good for the year.

With the vacuum sealer, I'm eating stuff that's been in the bottom of the freezer for 3+ years and it's still as good as fresh.