I just got an Excaliber Dehydrator so I'm adding to my stores. I have a restaurant supply store here in town that sells fully cooked sausage and beef crumbles.
My question is if I dehydrate them what is the estimated shelf life if they are stored vacuum sealed with an O2 absorber then bulk packed in mylar. Is there any special precautions I should take when working with meat?
Any thoughts would be much appreciated.
Before posting, I am going to give this some deep thought.
Do some research on it. There a bit online you can learn from, 50 years ago they didn;t have all that fancy shit.
When done correctly you can get a good deal of shelf life out of them and if you do it wrong it can kill you (the old school way).