6/ I vacuum seal my meat using thick plaster and a professional grade "chamber style" vacuum sealer. I've noticed zero degradation even at 2-3 years.https://twitter.com/Mercutiowolf/status/1221497007296188416 …
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17/ Yep, this sounds like a great hack, and I'm going to remember it. OTOH, nearest place that sells dry ice is ~45 minutes away, 50 lbs costs $126, and current system works perfectly. https://twitter.com/FuckYouCommies/status/1221553560665710593 …
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18/ Given that I hang the meat for a week or more before butchering, and then butcher the meat at a temperature just above freezing, not sure that this would actually do much of anything. https://twitter.com/SearsRowbuck/status/1221553022867836933 …
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