Making the most of your freezer wrap & butcher paper

make freezerAs fellow Canucks, we know about freezer burn and the importance of quality products to keep out the cold. Well, you know what they say, you gotta wrap it right to ensure protection. We know you worked hard on those custom creations, so that's why we carry quality freezer bags, freezer tape and butcher twine. We are a one stop shop for your meat packaging needs.
 
If you're an old pro, you'll love our online ordering system. Buy freezer paper, freezer bags, tape and more through our online store. With delivery across Canada we've got you covered, no pun intended. Our commercial grade products are suited for butchers, supermarkets, caterers, commercial processors and packers, restaurant owners and delis. And, of course, our "dear" hunters that work so hard for their meat!
 
Things to look for when sourcing quality freezer wrap products are: 
  • materials that are airtight when properly sealed
  • moisture/vapor-resistant (poly coating)
  • durable and able to withstand cold temperatures
  • odorless and tasteless
  • easy to handle, seal, label, stack and take as little room as possible
  • butcher paper should have one side lined with plastic
 
Tips for making the most of your freezer wrap and butcher paper: 
  1. Done properly, freezer paper is used to wrap fresh cuts of meat that can be stored in the freezer for up to 12 months.
  2. Freezer paper can also be useful for wrapping anything from hamburgers to juicy sandwiches!
  3. Freezer paper keeps your products fresh and contains the mess.
  4. Never use a frost free freezer for long term meat storage, your meat will dehydrate.
 
Still not sure what you need? Our knowledgeable staff is just a phone call away, toll free at 1-877-736-7287. 
 
Of course you can always drop by one of our convenient locations in Calgary or Edmonton. We can find the meat packaging products that are perfect for you. All of our freezer wrap products are in stock and ideal for everyone from sausage hobbyists looking to preserve their masterpiece to butchers that know you can never compromise on quality where freshness is concerned.

Ask an expert!

tubeQ. What's the easiest way to use my jerky nozzle attachment to form strips of ground jerky?

A. Summer is here and you need some handy, nutritious snacks to grab on your way out the door. What better than homemade beef jerky?  Mild, hot and spicy, sweet or garlicky... the options are endless! That will be your hardest decision of the day.

Speed up the process by using a Jerky Gun or make the big move and use your 5 Lb Stuffer and this handy Jerky Nozzle by following these simple steps: 

  1. Take your ground meat and mix the spices and cure thoroughly, until you've got a very sticky mixture which indicates you have the correct protein extraction. Some people may add about two tablespoons of liquid per lb of meat to this process if desired. 
  2. Refrigerate your seasoned meat mixture from 4 - 24 hours. Grinding and seasoning the night before helps break up the job and allows the spice blends to really marry with the meat. Try any of our High Caliber Jerky Spice Blends for trusted results.
  3. With your stuffer polished up and ready to go,  place that spiced meat mixture into your stuffer cylinder, pushing down to eliminate any air pockets.
  4. Secure the handy Jerky Nozzle on the end of your stuffer. Have your racks ready to put in your oven or smoker and you are ready to extrude.
  5. Crank out the strips! This may be a two person operation, so have a buddy on hand to help. One of you cranks the handle, one will guide the strips onto your jerky racks. Leave enough space between strips for smoke and heat to penetrate for consistent results. Get adventurous and sprinkle the meat strips with extra cracked pepper or crushed chilies for a dash of flavor and color.
  6. Finish in your smoker according to manufacturer instructions and allow to cool before packaging and storing in the fridge. 


The texture and flavour of ground beef jerky is wonderfully chewy and zesty. It won't take long to make... and will be even quicker to enjoy!


Knife Sharpening – Tools for your tools

Fall is a busy time for processing your garden and now hunting season is upon us! Both passions involve having the correct tools to get the job done quickly and safely.  Normally you would not use a hunting knife in the garden or a chef knife in the field! It is reasonable then to think that sharpening tools would use the same guidelines.  Make sure that you are using the correct knife sharpening tool to sharpen your dull knife. These guidelines are for culinary knives like chef, butcher, boning, santoku or paring knives. All knives should be clean and dry before you start sharpening.  Most manufacturer’s recommend handwashing all of your knives and avoiding the dishwasher’s abrasive chemicals. To keep your investment of knives in tip top shape, some recommendations follow regarding Sharpening Stones and Steels. 

There are different grades of Sharpening Stones out in the market and it is best to follow the manufacturer’s recommendations for each brand.  Sharpening stones may be sold in a single grit (coarse, medium or fine) or a combination of coarse and fine.  The coarser grit quickly restores worn edges while the fine stone hones or polishes the edge.  Make sure to check first if the stone requires water or oil for lubrication.

Basic Sharpening Tips for Sharpening Stones:

  1. Place the heel of the blade flat on the stone in a perpendicular or slightly angled position
  2. Tilt the back of the blade up to the desired angle (15° to 30° degrees depending on the application:
  3. 15 ° for filet knives, 23° for kitchen or pocket knives and 30° degrees for cleavers)
  4. Holding wrists rigid, draw the blade diagonally against the surface for the length of the stone – like you were trying to take a thin slice of the stone – beginning at the heel of the knife and ending on the top.
  5. Flip the blade over and repeat from the opposite end.  Continue this action until a wire edge appears. 

Start with the coarse stone and then finish with the fine or polishing stone. 

As with stones, there is a multitude of sharpening steels to choose from.  They range from a regular steel that will maintain your edge, a smooth polished steel for constant use for meat processors and diamond or ceramic steels that are a bit more aggressive of a sharpener.  Regardless of the type of steel used, the way to use them is similar.

Basic Sharpening Tips for Sharpening Steels

  1. Ensure the tip of the steel is secure – it is suggested to point the tip of the steel down and rest it on a solid surface.
  2. Place the heel of the blade (cutting edge near knife handle) towards the tip of the sharpening steel.  Angle between the blade and steel should be approximately 20°.
    • To gauge this correctly:
      • place the edge of the knife against the steel with the blade perpendicular to the steel and you have a 90 degree angle.
      • Rotate your wrist so that you reduce the angle by half to form a 45 degree angle and reduce the angle again by half to create a 22.5 degree angle.  Most factory edges are between 20 and 25 degrees.
  3.  Pull knife down and across the sharpening steel, in a slight arc. Lock your wrist and elbow and stroke the knife from heel to tip by unhinging at the shoulder.  Keep a consistent angle all the way through the stroke.
  4. Repeat steps 2 and 3 five to ten times, always alternating the right and left side of the cutting edge.

 

Note:  Speed is not important.  It is important to maintain the angle and sharpen the full length of the cutting edge. 

Without regular honing, all knives will become dull requiring sharpening. 

If you like ease and convenience, the next and easiest step would be to use an electric knife sharpener. 

Again, there is a multitude of brands available and you can choose serious details like ceramic or diamond abrasives! Who thought buying a knife sharpener could be so fun?


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