I own a reatil/aholesale seafood market. Been at that for near on 30 years. As part of that work we often purchase shrimp during the season and then freeze it for the off season. This is usually done with a glaze. Shrimp done this way will last for at least a couple of years.
For freezing meat, if you don't have one of the vacum sealers, a good way to do it is to set the meat in the freezer over night UNWRAPED. Next morning, after making sure it is frozen SOLID, you do what is called glazing. It's simple. Just set up a bucket with very cold water in it. We mix ice in the water till it stops melting and then scoop the ice out of the way.
Once this is ready you pull the SOLID frozen meat out of the freezer and immediately imerse it in the very cold water for a minute or so. You then return it to the freezer and do the next piece untill all the meat has been done.
Wait a while, a hour or so, and repeat this. In a while do it one more time except this time quickly wrap the meat in plastic, double, before returning to freezer.
What you will see is that a layer of ice will form completely surrounding the meat. This ice will protect the meat from buring.
Depending on how long you intend to store the meat you can build up the glaze more or less. In essence it's like making a candle by diping it in hot wax, except in reverse.
Note: It is very important to do the diping and wraping quickly so that the meat gets back in the freezer ASAP. You don't want the glazing to melt off while you mess about.........