Sam O. That’s a matter of some debate! I know a deer processor who includes his seasoning and his water in his meatblocks weight, so like 20 lb of meat plus 3 lb of water and 2 lb of seasoning for a whole 25 lb batch and people do rave about his sausage but I have always gone with 25lb of meat and fat and anything that adds on to that is just added on. I have tried factoring in the water and seasoning/additives two times and I liked it less both times.
Seasoning & Additives -102 Shelf Life and Storage
Seasoning & Additives 102 Shelf Life and Storage
Attend this entry level class from Meatgistics University by watching the video, reading the article and post any questions you have!
What Is The Shelf Life of Seasonings
Most Excalibur seasonings come with a 2 year best if used by date that will be printed right here on the bag. This does not mean that on that date any remaining seasoning must be thrown out, but it does mean that it has reached the end of its peak efficiency and should either be used shortly or discarded. This 2-year time frame assumes that the seasoning is still in its original package and has been properly stored during this time.
What Are Signs That Seasoning Has Expired
Once the seasonings have aged they can start to harden and take on the form of the bag, become excessively dry and lose their freshness resulting in a finished product that lacks a full flavor profile. The seasoning will also fade in color, this is especially true if it has been exposed to direct sunlight. Now as hard as this seasoning has become that does not necessarily mean it can’t be used, we could fairly easily break this up and still use it but depending on how old it is, it might not give us the best product.
What’s the Best Way To Increase Shelf-Life
The best way to store packaged, bulk, or shaker seasonings is to put them in a cool and dry environment. A pantry or cabinet that maintains a steady temp between 60-70° and a low humidity level is ideal for long-term storage. The best way to keep that seasoning as fresh as you can is to first be careful when measuring out the amount you are going to us. Make sure you are measuring the seasoning in a low humidity temperature-controlled environment, right in front of your stove while boiling a pot of water would NOT be a good choice, the dining room table in the out of direct sunlight with no direct heat sources is a better choice.
How Should You Store Remaining Seasoning?
If you have purchased a bag of seasoning that was designed to season 25 lb of meat but you only used half the bag and made a 12.5 lb batch you don’t have to throw out the rest of that seasoning. You can reseal the seasoning in the same bag it came in if you have a Vacuum Sealer or impulse sealer. This will not remove all of the oxygen in the bag, just reseal the bag. If you know it is going to be more than a few months until you use the remaining seasoning then Vacuum Sealing it in a vacuum bag is the ideal way to store it.
If you use a vacuum sealer to reseal your seasoning bags you need to check your vacuum chamber to make sure there is not spilled seasoning inside the machine. This applies for either Chambered or Non=Chambered vacuum machines. With a Chambered Machine you can run a damp cloth or cleaning wipe around the chamber and it will pick up any loose seasoning. With a Non-Chambered Vacuum Machine blowing it out with compressed air is a better idea as the wet wipes could cause build-up in some of the edges.
Is there any issues with storing the seasonings long term in the freezer?
I live in the Republic of Panama and our coldest winter day is still 95F with the humidity ranging from 70 - 100 %. It is a tropical rain forest after all.
Things like sugar and salt, even in supposedly sealed bags and containers turns into a brick within weeks.
Masya If you vacuum seal it that would be okay for long term storage but it needs to be vacuum sealed as the humidity inside a freezer and even a fridge is pretty high. Once it has been opened though and exposed to humidity it would need to be used pretty quickly.
cntryboy Canning Kansas Cast Iron Green Mountain Grill Sous Vide Regular Contributors last edited by
Found this to be very helpful! Thank you! Exactly what I was needing
Masya Seems to just about do the same thing here in southeast Alabama at certain times of the year. I understand your frustration.