Are there special considerations for freeze-drying wild game?

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Pre-Freezing and Preparation Proper pre-freezing of wild game meat is crucial for successful freeze drying. Meat should be frozen to a temperature of 0°F (-18°C) or below to prevent growth of bacteria and to minimize formation of ice crystals within the meat. This can be achieved by placing the meat in a freezer set at 0°F (-18°C) for at least 24 hours before freeze drying. It’s also essential to trim any excess fat, as high fat content can lead to uneven drying and potential spoilage.
Freeze Drying Unit Parameters When using a home freeze drying unit, it’s essential to follow the manufacturer’s guidelines for temperature, pressure, and time settings. Typically, the freeze drying unit should be set to a temperature of -30°F (-34°C) or below, with a pressure of 100-200 mTorr. The drying time will depend on the type and quantity of meat being freeze dried, but a general guideline is to start with 12-18 hours for small batches. During the freeze drying process, it’s crucial to monitor the unit’s temperature, pressure, and moisture levels to ensure optimal conditions for preserving the meat.
Post-Freezing Handling and Storage After freeze drying, the meat should be stored in airtight containers to maintain its quality and shelf life. It’s recommended to store the freeze-dried meat in a cool, dry place, such as a pantry or cupboard, away from direct sunlight and moisture. The containers should be sealed tightly to prevent rehydration and spoilage. Freeze-dried wild game meat can be stored for up to 25 years or more when properly sealed and stored.