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Freezer burn is a function of air reaching the food while frozen. Use a chamber vacuum sealer that can pull vacuum into single-digits mmHg. We live on a sailboat, and our freezer is set at 22F/-5.5C for energy conservation. Never had freezer burn.
Here's some more info on food safety with sous vide cooking: https://www.americastestkitchen.com/cooksillustrated/articles/1131-is-sous-vide-safe
Huh, I did not know that. Thanks for the info!