Long time listener, first time caller!
We're getting in the habit of using freezer paper (poly coated, 35# weight) to wrap up 1-1.5 pound logs of pulled pork for sale. Through a lot of trial an error, Hal has the wrap down pretty good, but it still takes a bit of extra folding here and there, and sometimes more than 1 piece of tape to secure the package.
Any tips/videos out there showing a professional butcher doing this?
Our first 'bulk' attempt. This is a start on the 30 pounds we wrapped up.