wayne fajkus wrote:Length of time might trump what is environmentally the best option. If there is a reality of the meat sitting in a freezer for a year, I vac seal it.
As I get into a rhythm into raising my own meats, I have found other ways besides the 2 mentioned. At this point I plan to make lamb stew and pressure can it. This takes no plastic or energy to store it and we enjoy it enough to make it a weekly meal. I plan to do this with the whole animal or all 3 animals.
With deer I make enough sausage to last a year and vac seal it. A good portion goes to jerky which doesn't need plastics.
If someone has options for longterm storage with out vac sealing i would highly consider it though.