Freeze-Dried Cooked Chicken Breast for Prep/Camp/Backpackers 25 year Shelf-life

Description: Freeze Dried Pulled Boneless/Skinless Chicken Breast 6oz Freeze-Dried makes 1.8 lbs. Hydrated. 25-year Shelf Life. Designed for Backpackers, Campers, Survivalist and Emergency Preparedness. 100% MONEY BACK IF NOT SATISFIED. 1. Freeze Dried 25 Year Shelf Life --COOKED-- Pulled Skinless/Boneless Chicken Breast. 2. High Quality Robust Vacuum-Packed Packaging Geared Toward Prepper Community Campers and Back Packers (Light weight). 3. Produced in Small Batches to Preserve Quality. Not Sitting Around on Factory Floor/Table. It is Immediately Packed Within a Few Minutes After Drying. 4. Solar is used to Power Production Decreasing Carbon Foot Print. 5. All Packaging MADE IN USA and we do not use clear/see through bags like some of our competitors prone to failure.6. Chicken Sourced/Cooked and Packaged in USA. 7. BNM(TM) LCC is Veteran owned/ We do not share your information/ We only supply to the private consumer.8. A Food grade oversized Oxygen absorber and desiccant (absorbs any residual moister) placed inside resealable 7 Mil 1 quart bag. *do not eat. Freeze Dried 25-year shelf life --COOKED-- Pulled Skinless/Smokeless Chicken Breast. 6oz of freeze-dried chicken produces 1.8lbs just add water. Can be consumed right away or use it in recipes. To add a little flavor, you can rehydrate in heated broth. Or, for example, if you’re rehydrating cooked pulled chicken, it can go right into your pot of tomato sauce, allowing it to absorb the tomato sauce as it warms. It will burst with flavor! You can also warm the meat in the microwave, a slow cooker, on the stovetop or in the oven. There are so many ways to rehydrate in whatever way works best for you. 1 oz of freeze-dried chicken will produce on average, 5 oz of hydrated meat. Place product in a cool dry place away from sunlight. You can be confident that it will be good to eat 25 years. Freeze Drying process requires allot of energy. Our power is generated using solar. Thus, reducing our carbon footprint significantly. *DO YOU USE CHEMICALS TO PRESERVE? Nope! I use ZERO chemical preservatives or additives in our chicken. *DO YOU SOURCE YOUR CHICKEN OUTSIDE THE U.S.A? Nope, I source chicken from local suppliers in the USA where it is inspected by the U.S.D.A. I buy in small batches to immediately cook and freeze dry within a few days. *DO YOU USE THE INDUSTRY STANDARD 3mil/5mil PACKAGING? Nope again, I use 7mil thick round corner packaging as preferred by preppers and backpackers out there! Very robust and lightweight. WHAT IS FREEZE DRYING? According to the FDA: “Lyophilization" or freeze drying is a process in which water is removed from a product after it is frozen and placed under a vacuum, allowing the ice to change directly from solid to vapor without passing through a liquid phase. The process consists of three separate, unique, and interdependent processes; freezing, primary drying (sublimation) and secondary drying (desorption)” (FDA Inspection Guides, 7/93, updated 2014). Freeze drying takes advantage of the scientific principle of “sublimation,” the direct transition of a solid to a gas, by removing ice (the solid) from frozen food as water vapor (a gas). Food retains much of its original texture, flavor, and nutrition when rehydrated. Freeze drying is broken down into two simple processes: freezing and vacuum drying. Foods are first frozen to well below 0°F. The colder the freeze the more efficient the next step will be. Once frozen, foods are subjected to vacuum drying. The air and water vapor (gas) are removed from the food processing chamber using a vacuum pump. This includes removing the water vapor that was once inside of the foods. When these two steps are properly completed, the food is dry enough to allow for safe storage at room temperature.

Price: 29.99 USD

Location: Chula Vista, California

End Time: 2024-02-14T09:36:27.000Z

Shipping Cost: 0 USD