As long as it is not molding and appearance is normal, I would feel comfortable using it. It usually only lasts a few months before molding, or up to 12-18 months in the freezer. If it seems dried out, or any mold growth, then I would discard.
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
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