I just saw and add on facebook for beef snack sticks that have been fermented, not using citric acid and such. Claim the shelf life is longer. Just curious if anyone has any knowledge about this.
The name of the company is Paleovalley, in Colorado.

]]>https://waltonsdev.nodebb.com/topic/3492/fermenting-beef-sticksRSS for NodeFri, 11 Sep 2026 02:54:58 GMTThu, 25 Feb 2021 14:52:01 GMT60Sdickey1960 Yeah, you can use something like bactoferm T-SPX and then let it dry cure. You need some specialized equipment to do this but it absolutely will “keep” longer. Some sort of cabinet that you can monitor and control both temp and humidity, a way to measure pH and temperature.

]]>https://waltonsdev.nodebb.com/post/31902https://waltonsdev.nodebb.com/post/31902Fri, 26 Feb 2021 14:22:30 GMTThey may be processing by the traditional method using lacto-fermenting bacteria cultures. Can’t speak to the shelf life claims. Both methods increase shelf life by lowering the pH of the product.

]]>https://waltonsdev.nodebb.com/post/31838https://waltonsdev.nodebb.com/post/31838Thu, 25 Feb 2021 15:08:28 GMT