Kabanosy shelf life
Kabanosy shelf life
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 ?
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?
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?
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
This is just based on what I have read and don't claim to be an expert, any input is appreciated
Yeah, don't remind me!Bob K wrote:Redzeds Kabonasy always looks good! Just ask the border guards.
http://wedlinydomowe.pl/en/viewtopic.ph ... t=kabanosy