Lawrence, what do you think would cause freezer burn from dry ice?
From my reading the cause of freezer burn is primarily dehydration and
secondarily oxidation, along with storage at temperatures above 0
degrees F. Very cold local temperatures don't seem to have much if
anything to do with it. A large part of the cure for meat is apparently
wrapping to prevent dehydration. With grain I doubt there would be much
of a problem with dry ice. I would expect exclusion of oxygen to be helpful.
If the Mormons recommend dry ice as Bob Waldrop says, their
recommendation is probably based on a lot of practical experience. I
would be inclined to take their word for it.
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