<![CDATA[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.

]]>https://waltonsdev.nodebb.com/topic/3091/shelf-lifeRSS for NodeThu, 10 Sep 2026 21:01:21 GMTWed, 16 Dec 2020 03:11:15 GMT60<![CDATA[Reply to Shelf life on Wed, 16 Dec 2020 23:23:13 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/26690https://waltonsdev.nodebb.com/post/26690Wed, 16 Dec 2020 23:23:13 GMT<![CDATA[Reply to Shelf life on Wed, 16 Dec 2020 20:19:43 GMT]]>So if I vacuum seal how long would it stay good in the refrigerator without freezing it?

]]>https://waltonsdev.nodebb.com/post/26670https://waltonsdev.nodebb.com/post/26670Wed, 16 Dec 2020 20:19:43 GMT<![CDATA[Reply to Shelf life on Wed, 16 Dec 2020 08:29:50 GMT]]>no you have to refrigerate

]]>https://waltonsdev.nodebb.com/post/26630https://waltonsdev.nodebb.com/post/26630Wed, 16 Dec 2020 08:29:50 GMT