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Best thing if using butcher paper is to do a double wrap. Lay out the first piece, slap the meat on it, fold over the top till it's sqwishin' (yes - a technical term) the meat good & fold the edges up & tape. Get all the air you can out. Do the same thing again. For extra measure, I then stick all that into a zip-lock freezer bag.
have had deer/elk last well over a 1-1/2 with zero sign of freezer burn.
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