Please school me on MREs (or equivalent)

[brutal]

The thing about prepping foods for bugging in is that you should keep it as consistent as possible with what you already consume.

I can our own food, and rotate through our stock fairly regularly- there's no question of is something is bad or old, because I have the date on it and know what the signs of possible botulism are.

Are these foods you are already used to eating? What is the duration of time you're looking to bridge with your stores? How much water do you have set by? Do you have spices as well?

Too hard to dry age a whole side of beef in the basement.

[TheGrey]

Too hard to dry age a whole side of beef in the basement.

I meant that the OP should not make the mistake that many starting preppers do, of selecting foods they don't normally eat for their SHTF storage.

[Irving]

Too hard to dry age a whole side of beef in the basement.

Isn't that what basements are for?

[Great-Kazoo]

Too hard to dry age a whole side of beef in the basement.

Isn't that what basements are for?

used SxS frige off CL and some of these will do the job

https://umaidry.com/