papaG hi thanks for your reply. I will have to look at Walton snack stick stick tutorial. I have made snack sticks but sometimes when I make them when I get the ph or water activity tests back I find that one or the other is outside of the acceptable ranges for shelf stable so I wondered how much citric acid or water to use so i could get consistant results.
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.
no you have to refrigerate
BruceDir last edited by
So if I vacuum seal how long would it stay good in the refrigerator without freezing it?
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