Time to look at another method of preserving meat. We’ve already covered canning, curing and dehydrating, so this time we’ll be looking at freeze drying your meat to preserve it.
A custom Centigrade solution would be a great asset with regards to insulated storage for all your preserved meat, aiding in keeping it naturally cool and if you’d rather save your preserves in a walk-in fridge, we have you covered there too.
The best part about Centigrade custom solutions is that they can grow with your stash, giving you more space as needed. You custom solution is a better alternative than your store bought fridge or freezer as our systems are more capable of keeping temperatures in the correct and food safe ranges.
Unfortunately, for freeze drying you are going to need a freezer dryer and these are very expensive. So if you’re looking for a more cost effective method of preserving your meat, this may not be the most practical solution for you.
If you can afford to go this route, you should know that this method is certainly one of the best options available for preserving meat.
Just about any food can be freeze dried, even leftovers. Some of the most popular survival foods are freeze dried and by arranging different food in jars, you can easily create a good all-round meal in a jar.
Cooked meat is safer to freeze dry than raw, as it lowers the risk of food-borne illness contaminating the freeze dryer unit. Meat can be stored for 6 months up to 25 years, depending on the cut.
Freeze drying allows you to stock up on the meat you want when prices are lower or even buy in bulk, so you can eat everything you like when inflation steps in and the prices are raised.
How Do You Store Freeze-Dried Meat Safely?
Meat should be properly labeled and sealed in an airtight container or bag, preferably mylar, with an oxygen absorber. Be specific and label the meat as raw or cooked, sliced, and then mark the date it was packaged for storage. Keep food storage in a cool, dry room for optimal safety.
Always separate raw and cooked meats. Mixing the freeze-dried raw meat and cooked meats can cause cross-contamination, which could lead to a food-borne illness in the future.
Store the freeze-dried meat in a cool, dark place that is between 0°C and 24°C. Higher temperatures and sunlight will shorten the shelf life and freshness of any freeze-dried foods, meat included.
How Long Does Freeze-Dried Meat Last?
If the meat is freeze-dried correctly, and properly stored in a mylar bag with an oxygen absorber (or an airtight container), then it can last up to 25 years depending on the cut of meat, fat content, and other factors.
An open package of meat can last up to 6 to 12 months if it is properly stored. After opening the bag, it is exposed to oxygen and moisture in the air. So, it is important to lock out the moisture by placing a fresh oxygen absorber into the bag or the container that you’ve used and resealing it.
If you remove more fat, then the meat will keep longer once freeze-dried. Cooking the meat and removing even more fat will again lengthen the shelf-life of the meat.
Safety is very important while freeze-drying. Make sure everything is cleaned properly before, during, and after freeze-drying.
- Wash hands thoroughly – Always wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat.
- Clean and sanitize – Wash and sanitize everything that’s been used during the freeze-drying process. This includes the chopping board, knives, trays, countertops, and everything that meets the raw meat.
- Cook all meats before consumption.
Most meats reconstitute better with both water and heat anyway. The heat and water will also help cook the meat to a safe heat to prevent illness.
Please always be safe with your food handling. Getting a food-borne illness just isn’t worth it.
And that’s it for freeze drying meat.
In our next article we’ll look at smoking meat, so make sure you don’t miss it!
