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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.
Trying to figure out how much water and shure gel per pound for snack sticks and summer saussge. Is there a chart?
Thank you in advance
How much water to the 1 oz?
Appreciate the assistance.
keend0 venison and pork butt 50/ 50
