Long Term Storage of Meat.
One of the benefits of my job is I get meats in bulk at wholesale price, which is half price or better than what it's on the shleves at your local grocer. So I can get a large cryo of any cut of beef, chicken, and pork for cheap.
I know that it's unsafe for poultry, but is there a way for a person to store meat for a year or two? If making jerky with beef, I know it has a shelf life in a refrigerator of 2 weeks in a ziplock, but is there a way to stretch that out longer sealed in mylar with O2 absorbers? And is there some kind of freeze drying process a person can do at home that would result in being able to store meat unrefrigerated for several months, a year, or longer?