Welcome, for really shelf stable meat products jerky is not the answer. Dried beef and canned meats are more shelf stable than traditional jerky, but for the real deal pemmican would be a better solution. MRE’s do not hold up really well unless kept in perfect conditions thus when you see the inspection date on the MRE package that is under ideal conditions. Yes I have tested them under real world conditions and while still sorta eatable the color, taste, and texture was severely degraded outside of those perfect storage conditions. As processhead stated mold can also be a problem so look into potassium sorbate to inhibit that growth for long term storage and oxygen absorbers.
Shelf life
-
If you make say 20lbs of Summer sausage, cureencapsulated citric acid and smoke .the term shelf stability. Does this mean vac pack and be able to not refrigerate?
I vac pack and freeze. But wondered about the term shelf stability. -
no you have to refrigerate
-
So if I vacuum seal how long would it stay good in the refrigerator without freezing it?
-
shelf stability is a matter of the ph. level along with the proper cure and processing not something that a home processor can easily do with out a big investment in a meter and the knowledge to adjust your process to accomplish it
Suggested Topics
Sponsored By:
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!
