loadpin dessicants in a vacuum sealed container in the freezer is really not going to do anything at all and would cause more problems. They are made with a cloth material and that material will get saturated with water/fat from the snack sticks and will end up rupturing when removing removing unthawed snack sticks from container. You do not want to use dessicants in that fashion and they really would not do anything for that anyways. If you vacuum seal your snack sticks real tight they should be great to eat without too much change in moisture for a few years. Many years ago i had dessicants and actually did this very thing for R and D and they dont work.
What really are you going for?
Help with additives
Do you use both Sodium Erythorbate and encapsulated citric acid together when making Lebanon bologna?
Waynegus No, I wouldn’t use both as they are both cure accelerators. I don’t believe it would cause anything to gas out too quickly as the encapsulation of the citric acid would prevent it from breaking down until 130° but it wouldn’t be necessary. If you are looking for the tang just go with Encapsulated Citric Acid, if you are looking for less/none of tang go with the Sodium Erythorbate.
Hope that helped!