Some self education since I posted.
Vacuum bags seem to be prone to deterioration or oxygen leakage over time, is this right?
Mylar bags sealed with heat after putting in the product and desiccant/silicone gel pack works best, correct?
Long term storage would make use of whole grains (shelled only), a grinder, as well as dried beans etc. for bulk. If I'm not mistaken, most of that kind of thing has an indefinite shelf life if kept dry, minimum oxygen and out of the light?
Don't forget to include spices, salt, sugar source and baking powder/dehydrated eggs. Check.
I do still wonder about the shelf life of dehydrated lean meat, unseasoned, if kept in an oxygen tight mylar bag? Any experience on this anybody? Or wouldn't it matter in a 2 year rotation plan?
Vacuum bags seem to be prone to deterioration or oxygen leakage over time, is this right?
Mylar bags sealed with heat after putting in the product and desiccant/silicone gel pack works best, correct?
Long term storage would make use of whole grains (shelled only), a grinder, as well as dried beans etc. for bulk. If I'm not mistaken, most of that kind of thing has an indefinite shelf life if kept dry, minimum oxygen and out of the light?
Don't forget to include spices, salt, sugar source and baking powder/dehydrated eggs. Check.
I do still wonder about the shelf life of dehydrated lean meat, unseasoned, if kept in an oxygen tight mylar bag? Any experience on this anybody? Or wouldn't it matter in a 2 year rotation plan?