I don't put anything in there... but I make sure that they are dry dry dry!! I used to do them and keep some moisture in them, like jerky... but then they needed an absorber or they'd mould in a month. With an absorber, they'd be good for about three.
Since I have been drying all possible moisture out of them, without an absorber they will last for years. I have some in my LTS in nothing more than ziplocks that are into their 3rd year. and they are as good now as the ones I just put away
Incidentally, I do the same thing when I make jerky. I don't like all the salt that is in the brine, or seasoning kits, so I usually just do a dry rub of spices, smoke it to cure it and then dehydrate it to preserve it. Again... dry dry dry! it should snap with a puff of dust. I'll grind some of this up for bullion, but for the most part it's in my LTS. which essentially is just 'on the shelf'
I have dried meat that dates back into the 90's.
And it is easy enough to restore it to that chewy yumminess!
And before anyone goes bananas... My wife is a labtech/quality officer... and many things get tested in the same manner as the FDA would. If there was a hint of anything amiss... she wouldn't eat it, and she certainly wouldn't let me.
With her help I've got a chicken experiment going. dried 'on the counter' chicken that's going on a year. about every 3 months I open a bag, she takes a sample to work for testing, and then a couple days later we eat it. - not one bag has failed yet! but as a control, she also tests store-bought jerky's/pepperonis/hotrods etc... and you don't want to know how many of them fail, and the types of things present on them (fecal coliform, etc).
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