Twinkies lol! Yeah I guess if you have a "food" item that even bacteria won't eat that alone makes it last a long time.

All advice sounds resonable. Moisture seems to be the factor that trumps using nitrogen as a preservative.

I'm guessing you can extend the shelf-life of dry grains and beef jerky (cow mummies! yum)using 100% nitrogen. I'm curious to know what the shelf-life of wheat flour or peanuts is. Something dry and solid should benefit from using nitrogen.

I've heard about how some stores pack their salmon in CO^2 to keep it looking red and fresh. Can fungus separate the carbon and oxygen as a food source?

Anyway, thanks for the replies. Gonna stick with the salt brine and vacume seal for my vegies.

D