Kabanosy shelf life

Gray Goat · Post by **Gray Goat** » Sun Jan 07, 2018 17:42

I have an opportunity to sell jerky and various snack sticks at some local taverns which I will produce at a commercial facility. The sticks will be 19-22 mm and have cure #1 in the recipe and I will smoke them lightly and then finish with baking them to an IT of 152 degrees. I will then let them balance in the fridge for several days before packaging them with oxy absorbers in each pack. My question is if this method will make them safe for display at room temp or should they still be refrigerated ?

airbrush · Post by **airbrush** » Sun Jan 07, 2018 19:12

You had better check with health regulations and Dept of agriculture regs also.

Kijek · Post by **Kijek** » Sun Jan 07, 2018 22:15

I had the same opportunity this past summer, but I got nervous about health regulations and all, even though i know my stuff was great to eat.
I didn't think about it, but those oxy absorbers sound like a good idea.

Good Luck

*** I just did some checking and was wondering are you using a gas flushing/vacuum packaging system, it is recommended?

Gray Goat · Post by **Gray Goat** » Sun Jan 07, 2018 23:38

Thank you for the replies !
I won't be using a vac seal system because it distorts the labeling.

Kijek · Post by **Kijek** » Mon Jan 08, 2018 01:47

I know nothing about this, so I'm just wondering, and I guessing I'm wrong, that you have to use a vac system.
Perhaps it just works better with the vac. ???

Gray Goat · Post by **Gray Goat** » Mon Jan 08, 2018 04:01

From what I understand , the end goal is to minimize oxygen whether that is from a nitrogen flush, vac sealing or oxygen absorbers or a combination of methods. The oxy absorbers greatly reduce the oxygen and leave nitrogen in the bag which is inert and greatly reduces the risk of bacterial growth. .

This is just based on what I have read and don't claim to be an expert, any input is appreciated

Kijek · Post by **Kijek** » Sun Jan 14, 2018 03:12

Hey Gray Goat, I have to back up here just a bit.
I see Kabanosy at my polish deli around the corner that I go to.
I never tried Kabanosy, what is it exactly?
It looks like a thin kabasi.

Gray Goat · Post by **Gray Goat** » Sun Jan 14, 2018 04:28

http://wedlinydomowe.pl/en/viewtopic.php?t=4793

Here ya go, this explains it better than i could

Post by **redzed** » Sun Jan 14, 2018 04:53

http://wedlinydomowe.pl/en/viewtopic.php?t=7255&start=0

Kijek · Post by **Kijek** » Sun Jan 14, 2018 15:57

Thanks guys, read both links, very informative, but Redz link, OMG, those pictures Mmmm!
I'm going to the polish store to get some and try, I'm sure I'm going to like it.
Will also have to make that recipe.

Post by **Bob K** » Sun Jan 14, 2018 17:18

Redzeds Kabonasy always looks good! Just ask the border guards.

Post by **redzed** » Sun Jan 14, 2018 18:13

Bob K wrote:Redzeds Kabonasy always looks good! Just ask the border guards.

Yeah, don't remind me!

http://wedlinydomowe.pl/en/viewtopic.ph ... t=kabanosy

Kijek · Post by **Kijek** » Sun Jan 14, 2018 19:56

Oh boy, I don't even want to know

I'll leave it to my imagination.