DeerMadness
Long Time Member
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So the freezers are full- pork,chicken,ribs, Deer and Elk. Also have the frozen veggies,freezer jams etc.
This will be our first freeze dried burger. 93% lean. You don't want fatty beef . This should last 10 years sealed with oxy absorbers in Mylar Bags. With a chamber vacuum sealer the bags get fully evacuated and make the shelf life another 5 years. With veggies we can get 30 years shelf life I believe.
These burgers will be rehydrated uncooked. So with the lean composition I will have to cook them in a skillet or Blackstone Grill for example.
We have 8 eight trays like this. To use extra space we are making .meatballs.
This will be our first freeze dried burger. 93% lean. You don't want fatty beef . This should last 10 years sealed with oxy absorbers in Mylar Bags. With a chamber vacuum sealer the bags get fully evacuated and make the shelf life another 5 years. With veggies we can get 30 years shelf life I believe.
These burgers will be rehydrated uncooked. So with the lean composition I will have to cook them in a skillet or Blackstone Grill for example.
We have 8 eight trays like this. To use extra space we are making .meatballs.