Butcher paper wrapped roast with notes on how to cook written on the label. Packaging is sitting on a stainless steel counter top

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but really these tips apply to any meat you’d like to package or repackage

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

Don’t miss the tips at the end…

Do you know where your meat comes from?

We’re completely self taught butchers but I’m so proud of what we do.

We’ve processed one cow (elk) have one more to go and still gave tags to fill.

With every package we eat, we know how this animal was cared for.

We know the level of aging, trimming and packaging.

We know what we put into it (nothing) and what was left out (all the junk).

We know that the Lord blessed us with meat in the freezer.

If using wild game intimidates you, think of it like a cut of red meat.

What influences the gaminess of meat?
1. If the animal ran after being killed
2. Were scent bags removed (crucial to remove with deer)
3. How quickly the meat was cooled down
4. Aging/hang time
5. Herbs & spices used in cooking

These are my opinions based on lessons learned and knowledge shared from my dad and other hunters.

Bonus tip: label your packaging! Add the year, cut, and any bonus tops to remind yourself later on.

The biggest change we made to reducing gaminess: hang time in the cool room.

For mule deer: 7 days
For elk: 10-14 days

Which tip is a surprise to you?

follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome

Helpful Tools for Butchering and Freezing:

  1. food Storage Bags
  2. Butcher Paper
  3. Masking Tape
  4. Sharpies
  5. Knife Sharpener
  6. My Favorite Filet Knife
  7. Storage Bins
  8. My Kitchen Scale
  9. Cutting Boards
  10. Meat Grinder (similar to what we have access to), pricey but good, budget friendly
  11. Cool Bot (to make your own cool room)
  12. Single Tree
  13. Chest Freezer or Stand Up Freezer
  14. Aprons
  15. Kitchen Towels and Dish Cloths

Optional but helpful items for preserving:

  1. Redmond Real Salt save with code FLOURING
  2. Freeze Dryer
  3. Canning Supplies, save with code FLOUR10
  4. Traeger
  5. Pressure Canner

I hope this list and tips help the next time you’re packaging meat.

As always, I welcome your feedback, comments and questions! Share away in the comment section.

Disclosure: Some of the links shared are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

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