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.
craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
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