So what do you end up using the meat for?
Just about anything you can imagine...
Soups and stews?
Also, chili, spaghetti, casseroles, Italian dishes, Oriental dishes, Spanish dishes, Omelets, pizza topping, quiche, etc. etc.
Survival?
If needed. (It’s always ready)
Something to eat when all else fails?
Actually, it is so quick and easy to use and so good, that I have to consciously think to use the frozen first or we would use all the canned and have freezer burn on the frozen. (Actually, I clean out the freezer every summer and can all the meat from last year)
Anything else?
Chicken salad, sloppy joes, tortillas, sliced barbecue sandwiches, pulled pork, croquettes - let your imagination run wild...
>>> So what do you end up using the meat for?
Just about anything you can imagine... <<<
DW has it on point! you will not believe how tender and flavorful your canned meat will taste..
here’s a tidbit on storage temperature
Temperature
Within reason, the key to prolonging the storage life of your edibles lies in lowering the temperature of the area in which they are stored.
The storage lives of most foods are cut in half by every increase of 18 F (10 degrees Celsius).
For example, if you’ve stored your food in a garage that has a temperature of 90 F then you should expect a shelf life less than half of what could be obtained at room temperature (70 F) which in turn is less than half the storage life that you could get if you kept them in your refrigerator at 40 F.
Your storage area should be located where the temperature can be kept above freezing (32 F) and, if possible, below 72 F.
Full article here including light exposure:
http://www.shelfreliance.com/library/view/65
hope this helps..