How to Freezer Wrap Meat Like the Professionals Do!
Freezer Wrapping 2
If you wrap meat with freezer paper, remember to place the package "upside down" in the freezer.
That is, where the seam (or fold) is, should be facing upward.
This prevents any blood or fluid from leaking out of the package if it takes longer than 24 hours for the meat to freeze completely.
If it takes longer than 24 hours for complete freezing, check your freezer temperature. It should be no higher than 0 degree F. Minus 10 degrees would be better.
Even though we freeze meat at our processing plant in a quick freeze that is minus 20 degrees, we still place our meat packages in the trays "upside down".
2 points on freezing with freezer paper.
1. Try and buy the best grade of freezer paper possible. At the grocery store you usually can find Reynolds freezer paper, which is "pretty" good.
But if you want the BEST freezer paper, check with your local butcher shop and try and purchase a roll of their paper.
For added durability, if you are not too concerned with price, is to double wrap your meat. Wrap the meat first, completely (by sealing the package with freezer tape). Than wrap the package again completely, with the inside package seam (or fold) down.
2. The key secret in getting a good wrap is to try and force as much air out of the package while you are wrapping. This usually comes with wrapping slowly and surely, and practice.