I took a whole deer and made pemmican from it BTW and I only got 15 lbs of pemmican when i was done! Blew my mind being the deer was dressed at a little over 100 lbs.

 

OP I have no idea, but it sounds like it should work.

I serve on the board of our local Cooperative Extension Service. They have a Food Safety Phd guy on staff. He is the go-to guy. I suggest that you call your Cooperative Extension Service and ask them. They should refer you to your local Food Safety Phd guy.

 

Tho they tend to er on the side of caution even if its survival.

 

Sounds like you would basically be making chicken seasoning with the real deal.
Commercial seasoning is made with everything the chicken plant discards, minus the feathers, which goes into animal feed.

 

Any thoughts on shelf life?

 

I would imagine it would last a couple years at a minimum. Problem is, I don't think 100% of the fat could be removed, which is the limiting factor. As long as it was kept in good conditions and tasted okay I would eat it out to 5 years or more. Are you planning on adding salt or something to preserve it?

 

Yes salt I am thinking now when it gets placed on tray of dehydrator. Coarse pemmican there were no salts added. Just followed directions but I think poultry would be a good idea.

 

Depends on how hungry you are.

 

Sub,

Welcome to the Forum and Survival Boards.

My homestead group uses different types of inventories: fresh seafood from Bay and ocean plus canned stuff from our food ( grocery store type ) co-op.

Thus cannot address specific shelf life other than to say will no longer consume anything from rusty cans to include South Korean beer.

Again, a warm welcome !

Transmitting from coastal Virginia.

 

OB beer in combat bottles!

 

Unless the OP is processing his own chickens, it seems he would be better served by just stocking up on commercially canned chicken.

 

I do not have my own chicken coop but chicken breast goes on sale often. Not to mention whole chicken that we could eat everything but the breast to be able to use it as originally stated. I'm not sure when you say processing my own chicken? Certainly four or five cans of commercial chicken is equal to one chicken breast I don't see a very cost-effective scene there. But then cost was not part of my conversation. The preservation of chicken breast was. I should have mentioned I was not well funded to stock cans and cans of chicken.

 

use commercially dehydrated chicken shelf life as a baseline to reference off of.

 

Sounds like you want to make Jerky and grind it up. Here are the tried and true instuctions.

National Center for Home Food Preservation - National Center for Home Food Preservation

The National Center for Home Food Preservation is your source for home food preservation methods.

nchfp.uga.edu

The chicken should be steamed or roasted to 165 °F as measured with a food thermometer before dehydrating it. If smoking it first can obtain that internal temp, it should be fine.

Home dehydrated meat has a shelf life of 1-2 months.

When you look at most chicken granuals sold as "chicken bouillon" the first ingredient is salt. Heavily salted, it has a 1-2 year shelf life unopened.

 

I think what OP is really looking for is a freeze dryer.
Dehydrating can get nasty with meat IME. One piece that has some fat in it and the whole lot can go off.

 

I don't have an answer for your questions but, I will say Hello! And welcome aboard!

 

I think I will as I read the tried and true, cook my chicken salt my chicken smoke my chicken dehydrate my chicken vacuum seal my chicken and when the zombies come, and I open a package and it smells funky I'm just going to feed it to them.

 

I have heard from several sources, published shelf life dates for the items I inquired about are not necessarily the actual shelf life. The shelf life dates provided are simply what the items were tested to. ie One item, synthetic oil for gas turbines. The 55 gal drum was clean, undamagedand kept indoors, but the mandatory shelf life was expiring soon. The manufacturer easily extended the date to where we could use it which kept us in compliance with regulations.

 

Hello everyone and all. I am new here and look fwd to reading as many threads as i can. Michigan here in my 50s.
So question i have asked multiple times with no real firm answer. What do you think shelf life is from the below process :

Take chicken breast trim ALL fat, slice thin, salt and place on dehydrator.
Dehydrate till it snaps no bending on this.
Grind to a powder place back on dehydrator for a few to pull out any more H2O
Place on sheets and good 2 hrs in smoker ( though I wonder if I should do this b4 dehydration?)
Vacuum seal 3 cups ground up chicken powder. Over 800 calories but will have to do more math depending on if I do this after some responses.
Store in cool dark dry location (not my refrigerator/freezer).
Salting, Dehydrating, Smoking,vacuum sealing all to thrawt bad buggies!

Six months? One year? I plan to reconstitute add to beans or rice and a tablespoon of solid coconut grease . Flavor is not my concern, calories and protein.

I have pemmican stored. 50% fat and 50% venison. No berries no salt no spices! Its bland but packs a good powerhouse for nutritional needs of survival. I just dont want to add fats or even know if I can to other meats. See pemmican should be made with the rendered fats from the animal it came from. Like my deer. Not thinking poultry follows that rule at all, and when I get beef from store, well who knows what fats from which cow.

One would think several year shelf life. Lacking experience as you seem to do I think follow your process, vac seal with O2 absorber, date then try it at intervals judging it by taste and smell. The shelf life may be far longer than you expect, who knows.
Also contact you county extension agent for available information.

 

This is off track from your original question, but your process sounds needlessly complex for what you want to accomplish. Especially seeing what 2ftgd included about the shelf life.

Consider getting set up for home canning. Relatively inexpensive for basic equipment and a lot of advantages for what your basic ideas include. Decent shelf life. In my experience, measured in years.

 

your process sounds needlessly complex for what you want to accomplish.

I was thinking the same.
I once made deer jerky...
I used meat that I fully cooked in water... treated the same as pull apart pork...
Dried over campfire on old metal window ac sleeve...

Finished drying in home made solar dryer...

Did not powder... Kept very well for a year... started to taste off by year two.
There was no attempt made to seal storage container...

Only problem... kinda chewy... Making stew did not soften meat.
But did flavour water.

I haven't tried chicken, but I think dried meat is dried meat...

 

"Fats" chemically are very complex compounds. It doesn't matter if it's dairy fats like butter, animal fats, or vegetable oils. Even stored under the best conditions, they can slowly break down. Simply because they are such delicate and inherently unstable molecules.

 

"Fats" chemically are very complex compounds. It doesn't matter if it's dairy fats like butter, animal fats, or vegetable oils. Even stored under the best conditions, they can slowly break down. Simply because they are such delicate and inherently unstable molecules.

And turn rancid

 

I keep jerky in a paper bag in the cupboard so it can breath (note your local humidity) for many months.

Jerky2

• ImStillHere
• Feb 17, 2019

Look into pink cure salts.. Not Himalayan
#1 for foods that will be cooked
#2 for sausages
This is a decent first step to get started with them.

https://www.thespruceeats.com/pink-salt-using-nitrates-to-cure-meat-1447029

Meats dont have to be crispy depending on your process and intent for extended storage. Old world bacon, and hams have been stored/cured for years

biltong

• ImStillHere
• Oct 22, 2018