My brother in Florida has successfully shipped frozen fish to me here in Nebraska!
Start with a good thick foam cooler, like the ones Omaha steaks uses. Line the cooler with hard frozen ice packs, tape in place. Then a layer of lightly wadded newspapers on the bottom and all sides of the product, for insulation. Make sure to freeze the sticks as cold as you can. Another layer of newspaper on the top and tape the seam of the cooler lid with packing tape.
Do all this as close as you can to last shipping times. We used 3rd day priority USPS and it arrived with only a 1/4" of the top package starting to thaw. Vacuum seal packaging works best. We did this in mid-fall. You may want to use 2nd day or next day in the summertime, if you can spare the expense.
Saved us a ton on shipping compared to shipping with dry ice, next day.
Citric Acid and snack sticks
I was thinking about using some citric acid in my snack sticks. How much do i use for a 5 pound batch? Do I need to use a binder like carrot fiber. I will be using 70 % pork and 30% beef. If I use citric acid, do I have to smoke immediately after stuffing or can they rest overnight.
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
That will take to a conversion chart which has encapsulated citric acid listed.
Todd Phillips If using ECA i would get after cooking it as soon as you can after stuffing. The longer you wait the higher the chance of the ECA “breaking” and ruining your project before cooking.
Thank you very much