Freeze-drying is a method of preserving meat that involves flash freezing and vacuum packing. The resulting product can be stored for up to 25 years and retains the most flavor. It is commonly used by campers and hikers, but can also be purchased in grocery stores. Other methods of meat preservation include canning, pickling, and dry salting.
Meat can be preserved for the long haul in a variety of ways, from dehydrating and canning to pickling and freeze-drying. Freeze-dried meat undergoes a process that is the opposite of canning, using flash freezing instead of heat to kill bacteria. This is followed shortly by a powerful vacuum as heat is applied which turns the ice into steam, turning the moist meat into dry chunks that can be rehydrated later.
Although freezing meat is involved in the process of making freeze-dried meat, it is not necessary to store the resulting product in a freezer. Typically the meats are first cooked, cooled and then quickly frozen. A special process then slightly heats the meat as it is vacuum packed. This causes the moisture in the meat to freeze and then turn to vapor without ever turning back to a liquid. According to several survival websites, this long-term storage method has the least loss of flavor and texture.
Because special equipment is required to properly produce freeze-dried meat, many turn to commercial brands or prepare meats preserved by the dehydration method. These store-bought foods are often sold at hiking supply stores, but some grocery stores carry some freeze-dried meat products. Most commonly used by campers and survivors, these foods are easily prepared by simply adding hot water and waiting a few minutes. Then, any extra water can be poured off and the product can be consumed or cooked. Some store-bought offerings are ready to eat after rehydration — recipes like beef stroganoff and chicken a la king.
According to the Be Prepared website, run by freeze-dried meat maker Emergency Essentials, dehydrating meat shrinks product, allowing more to be stored in tight spaces. The freeze-drying method, however, is known to retain the most flavor and be the fastest to prepare. Emergency Essentials says these products can last up to a quarter century when stored in darkened, airtight containers. After opening the package, the food should keep for one year.
Hikers and outdoor types typically vacillate between dehydrated and freeze-dried meats due not only to the well-preserved nature, but also because these processes make foods lighter to transport. However, other methods may be more suitable for home storage. These include canning, pickling and dry salting. In all of these methods, the meat may be uncured, marinated, or dry rubbed before storage, resulting in a more ready-to-eat product.
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