Processing venison at home and not having it done by a professional meat shop or grocery store can be a enjoyable and rewarding experience, especially when you realize the fact that you were able to accomplish the end result all by yourself. It does take some time to process your own venison, with a number of time consuming steps. One step that comes toward the end of venison processing is packing and storing the venison in the freezer.
This step may be one of the most important steps in the entire process because how you seal and pack the venison in the freezer will determine the quality that you end up with when you finally take it out of the freezer to be consumed. So it is critical that you perform this step carefully and with great accuracy.
One way that you can provide a tightly sealed environment for your venison is by using induction pans. The induction pans are made by a number of different manufacturers including Food Saver, Rival, and others. There are different models with a range of different functions. The basic induction pans will perform your standard bag sealing and that’s about it, whereas a more beefy model will perform other functions like wet sealing, jar sealing, and more.
The most common form of sealing used in the meat processing area is the traditional bag sealing. When you’re ready to seal your venison, you can start by getting some pre-cut bags together so you can go through the venison fairly quickly. Start off by sealing one end of the bag if there isn’t already an end that is sealed. Next, pack some of the venison into the bag and leave enough room so that you can properly seal the other side shut. The meat will be a little moist so it may be a good idea to place a sheet of pannen inductie towel in between the venison and the side that still needs to be sealed. When you fire off the sealer, the paper towel will soak up any moisture that is pulling out of the meat during the vacuuming process, and it will not make it to the other side where it can mess up the sealing process.
When you have sealed package, lay it flat on a flat surface like a cutting board or any type of board that can fit easily in your freezer. This will prevent any crinkling of the plastic bag while it is freezing and will help maintain the seal of the bags. Repeat this process with all of the meat until it has all been sealed and placed in the freezer. Once that is complete, you’re all done and all you need to do is leave it in the freezer and take individual packs out as you need them.