"An Alternative to using a Freezer is to take Cyrovac prepared food. This is far better for long term storage than frozen food with a
camper trailer. Cryovac processing can be in 2 ways:
Long Term
The air is replaced in a sealed bag with food grade CO2. This removes the oxygen (which is what spoils the meat) in the vacuumed pack. The result can be kept cool (slightly chilled) for 12 months in a dark area.
Short Term
The air is not replaced in a sealed bag but just “sucked out”. This is typically what the butchers do or if you have a machine at home. This perishable food must be kept chilled in the fridge and will usually keep for 3-6 months.
There is a caution on cryovac meat. You cannot guarantee that it will be free from pathogens (these grow even without oxygen), which may have been introduced when slaughtering. Larger cuts of meat are safer with a smaller surface area than say mince meat, which deteriorates rapidly. In general, meat is sterile below its surface, provided the animal was healthy at the time of slaughter. Never eat meat that is swollen as this is an indication that gasforming anaerobic bacteria are active. The good thing is that harmful bacterium tell you when they are active - gas, foul odour, and slime.
Finally, always cook the meat right through - don’t take chances with rare meat as this means the temp has not penetrated the whole slice and killed any bacteria present. It may be all right in a restaurant but not in the bush. Cook until the juices are clear. If in doubt, chuck it out."
Source: Kimberley Karavans, Essential Guide for Off-Road Design of a Camper Trailer.pdf
