Just like deboning, meat wrapping properly, offers several benefits. First, it preserves the meat again the rigors of freezing and the advent of possible freezer burn. Also, it will make it easier for the cook to handle and prepare the meat for consumption.
There are several methods of meat wrapping and they vary largely based upon the type of material used to wrap the meat. Here as some as follows:
Plastic wrap, which we often refer to with the brand name of “Handi Wrap,” is actually a very thin plastic film that is typically used for maintaining the freshness of food items by sealing them in containers. Handi or Plastic wrap, is usually sold in boxes on rolls with a cutting edge on the bow. It clings to most smooth surfaces so it is able to remain tight over a container opening using no adhesive or other devices at all. Amazingly, most plastic wrap is about 0.01 mm in thickness.
Another type is vacuum sealing. Using a vacuum packing sealer will remove all the air from a food package. Makers of vacuum sealers claim that air is often the principal cause of food spoilage. They say that using a vacuum sealer can keep food fresh three to five times longer than most of the other storage methods. Using a vacuum sealer helps save shopping time and money because consumers can buy supplies in bulk. Also, it is possible to use custom-sized bags on most vacuum sealers.
My personal favorite is butcher paper. I use a large roll of waxed on the inside, brown in color, butcher paper. I purchase it from The Sausage Maker. It is mounted on a metal frame that dispenses and helps me cut or tear accurately the paper.
Whatever method you use, I would also recommend double wrapping using a combination of these materials. This will help to insure the longest preservation of your venison cuts. For example, a wrap of handi wrap underneath a wrap of butcher paper should protect very well against freezer burn.