Butcher paper question.

[Butcherbill]

Cut and wrapped my mule deer yesterday and I got halfway through wrapping and finished off the roll of butcher paper I’ve been using the last 5 years, it’s got the coating on the inside and has been great with long term storage. The new roll we had on hand is just plain butcher paper, no wax/plastic coating.

The wife picked it up and I hadn’t realized it was different than the usual stuff we’ve been using, does anyone have any experience with using the plain uncoated paper and having meat in the freezer for 12 plus months? I don’t want to end up with a bunch of freezer burnt meat, worst case I’ll pick up a new roll of the old brand and rewrap the one rear quarters worth of cuts and all the ground now that it’s had time to set up in the freezer.

 

[madtrapper143]

I use it. I just wrap the meat in plastic wrap first then wrap with the paper. Stops leaks (if any before freezing) and will carry the meat over for at least a year. The thin plastic bulk bags works as well for a pre wrap before the paper.

Darryl

 

[kc34]

I use it. I just wrap the meat in plastic wrap first then wrap with the paper. Stops leaks (if any before freezing) and will carry the meat over for at least a year. The thin plastic bulk bags works as well for a pre wrap before the paper.

Darryl

x2
I do the same and it keeps the meat in great shape with no freezer burn.

 

[Ralph]

A friend of mine did a bit of an experiment with wrapping paper. All the packages were labelled with the date and contents. Every year he left two packages to sit. He used all the rest. He had ground beef that was three years old and still good to go. He did not try for four.

 

[Butcherbill]

A friend of mine did a bit of an experiment with wrapping paper. All the packages were labelled with the date and contents. Every year he left two packages to sit. He used all the rest. He had ground beef that was three years old and still good to go. He did not try for four.

The coated paper or non coated paper, the coated I’ve left for 2 years and no freezer burn. I’m worried about freezer burning with the non coated paper.

 

[Butcherbill]

I use it. I just wrap the meat in plastic wrap first then wrap with the paper. Stops leaks (if any before freezing) and will carry the meat over for at least a year. The thin plastic bulk bags works as well for a pre wrap before the paper.

Darryl

x2
I do the same and it keeps the meat in great shape with no freezer burn.

That’s my concern, I didn’t wrap any of it in plastic with the non coated paper. I didn’t go through all the work of cutting and wrapping it myself just to have half of it get freezer burnt.

 

[remyltr]

i have personally moved from butchers paper to vac sealing everything
works so much better

 

[Potashminer]

OP - no experience to help answer your question - but maybe words?? I know what we used to call butcher paper had like a waxy side to it - wrapped probably tons of meat in that over the years. Recently got several rolls of "brown wrapping paper" - we bought it for wrapping parcels to mail - what Canada Post sells it for. Maybe two different products?? Two different purposes??

Is even hard to find proper tape - used to be called "freezer tape" - now most that we can find is called "masking tape" - I do not think it is the same stuff...

Several years ago (10 or 15?) wife started to get ZipLoc freezer bags - what we have been using, since, instead of butcher paper - most of our home done meat is ground - into bag - Medium size? - squeeze out air - seal and pack it down to be flat - maybe 1/2" thick. Wife prefers to fish that flat package from freezer - to thaw out on cupboard or in sink. Works out to be about 3/4 of a pound - about correct size for the two of us for chili, stew or whatever.

 

[DGY]

We put meat in plastic bag and wrap it in the paper with the coating on the inside meat is great even after 3 years…

 

[Bigbubba]

Meat doesn’t stay in the freezer more than 1 year...at least not around here... lol

 

[smokeeter]

double wrapping will help for sure. I've always use the waxed one sided paper and have had meat last more than 5 yrs with no issues.
A side note when using waxed , after you wrap your meat run a hot iron on the folded ends and it seals the package quite nicely. no tape or elastics required.

 

[skidderman]

As others have said. Plastic bags or wrap in plastic. No worries at all that way. Been doing it for 30 plus years now.

 

[Butcherbill]

OP - no experience to help answer your question - but maybe words?? I know what we used to call butcher paper had like a waxy side to it - wrapped probably tons of meat in that over the years. Recently got several rolls of "brown wrapping paper" - we bought it for wrapping parcels to mail - what Canada Post sells it for. Maybe two different products?? Two different purposes??

I googled it up while I was wrapping, butcher paper is non coated paper primarily used to wrap sandwich meats and fresh cuts of meat. It can be used to freeze meat but it’s not as good at sealing in juices as there is no coating, people use it in smokers after the meat it’s wrapped as it allows smoke flavour to penetrate. Freezer paper looks the same as butcher paper but has a wax or poly coating on one side, it seals in juices and keeps meat better long term in the freezer preventing freezer burn longer.

I always used freezer paper and have never had freezer burnt meat, I’m going to go int town tomorrow and buy the right one and redo anything I wrapped in the non coated butcher paper and be done with it.

 

[MRP]

I use it. I just wrap the meat in plastic wrap first then wrap with the paper. Stops leaks (if any before freezing) and will carry the meat over for at least a year. The thin plastic bulk bags works as well for a pre wrap before the paper.

Darryl

Always ^^^^^

 

[guy329]

i have personally moved from butchers paper to vac sealing everything
works so much better

Ditto

 

[Runningfool]

I googled it up while I was wrapping, butcher paper is non coated paper primarily used to wrap sandwich meats and fresh cuts of meat. It can be used to freeze meat but it’s not as good at sealing in juices as there is no coating, people use it in smokers after the meat it’s wrapped as it allows smoke flavour to penetrate. Freezer paper looks the same as butcher paper but has a wax or poly coating on one side, it seals in juices and keeps meat better long term in the freezer preventing freezer burn longer.

I always used freezer paper and have never had freezer burnt meat, I’m going to go int town tomorrow and buy the right one and redo anything I wrapped in the non coated butcher paper and be done with it.

Not many answers to your question so far. I think you’re smart to go get the right paper - its worth the effort to preserve properly and this way leaves no doubt that you will be happy with the results.

 

[Ed Smurf]

Just had some venison filet mignon....2019 vacuum sealed....excellent.

 

[Butcherbill]

Not many answers to your question so far. I think you’re smart to go get the right paper - its worth the effort to preserve properly and this way leaves no doubt that you will be happy with the results.

Agreed, I prefer paper. We have a vacuum sealer and I still prefer the coated paper and I’ve never had to use plastic wrap, not that those two don’t work. Freezer paper is more cost effective with less waste from plastic wrap, I’ve wrapped 8 deer plus lots of small game, sausages, burgers etc with the last big roll, never had any freezer burn ever. It’s what I grew up with so I’ll be sticking with what I prefer.

I’m just going to double wrap the half that I used the new stuff on and not bother with unwrapping it and re wrapping It all, peace of mind is better than wondering if it’s going to be all burnt to hell half way through the winter. Learned my lesson, double check the new roll way before I need to use it. I’ll find a use for the non coated roll, so it’s not a waste.

 

[Runningfool]

Agreed, I prefer paper. We have a vacuum sealer and I still prefer the coated paper and I’ve never had to use plastic wrap, not that those two don’t work. Freezer paper is more cost effective with less waste from plastic wrap, I’ve wrapped 8 deer plus lots of small game, sausages, burgers etc with the last big roll, never had any freezer burn ever. It’s what I grew up with so I’ll be sticking with what I prefer.

I’m just going to double wrap the half that I used the new stuff on and not bother with unwrapping it and re wrapping It all, peace of mind is better than wondering if it’s going to be all burnt to hell half way through the winter. Learned my lesson, double check the new roll way before I need to use it. I’ll find a use for the non coated roll, so it’s not a waste.

The non-coated roll is fantastic for smoking some meats, particularly brisket; far superior to foil IMO.

 

[Butcherbill]

Good to know, I planned on building or buying a smoker in the spring. I have a few other uses for paper like that so it will get used and not be wasted.