Seasoning & Additives 102 Shelf Life and Storage


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    Seasoning and Additives

    Seasoning & Additives 102 Shelf Life and Storage

    Attend this entry level class from Meatgistics University by watching the video, reading the article and post any questions you have!

    Mixing in seasoning

    What Is The Shelf Life of Seasonings

    Most Excalibur seasonings come with a 2 year best if used by date that will be printed right here on the bag. This does not mean that on that date any remaining seasoning must be thrown out, but it does mean that it has reached the end of its peak efficiency and should either be used shortly or discarded. This 2-year time frame assumes that the seasoning is still in its original package and has been properly stored during this time.

    Mixing in seasoning

    What Are Signs That Seasoning Has Expired

    Once the seasonings have aged they can start to harden and take on the form of the bag, become excessively dry and lose their freshness resulting in a finished product that lacks a full flavor profile. The seasoning will also fade in color, this is especially true if it has been exposed to direct sunlight. Now as hard as this seasoning has become that does not necessarily mean it can’t be used, we could fairly easily break this up and still use it but depending on how old it is, it might not give us the best product.

    Mixing in seasoning

    What’s the Best Way To Increase Shelf-Life

    The best way to store packaged, bulk or shaker seasonings is to put them in a cool and dry environment. A pantry or cabinet that maintains a steady temp between 60-70° and a low humidity level is ideal for long-term storage. The best way to keep that seasoning as fresh as you can is to first be careful when measuring out the amount you are going to us. Make sure you are measuring the seasoning in a low humidity temperature controlled environment, right in front of your stove while boiling a pot of water would NOT be a good choice, the dining room table in the out of direct sunlight with no direct heat sources is a better choice.

    How Should You Store Remaining Seasoning?

    If you have purchased a bag of seasoning that was designed to season 25 lb of meat but you only used half the bag and made a 12.5 lb batch you don’t have to throw out the rest of that seasoning. You can reseal the seasoning in the same bag it came in if you have a Vacuum Sealer or impulse sealer. This will not remove all of the oxygen in the bag, just reseal the bag. If you know it is going to be more than a few months until you use the remaining seasoning then Vacuum Sealing it in a vacuum bag is the ideal way to store it.

    Other Notes

    If you use a vacuum sealer to reseal your seasoning bags you need to check your vacuum chamber to make sure there is not spilled seasoning inside the machine. This applies for either Chambered or Non=Chambered vacuum machines. With a Chambered Machine you can run a damp cloth or cleaning wipe around the chamber and it will pick up any loose seasoning. With a Non-Chambered Vacuum Machine blowing it out with compressed air is a better idea as the wet wipes could cause build-up in some of the edges.

    Shop waltonsinc.com for Vacuum Sealers

    Shop waltonsinc.com for Excalibur Jerky Seasonings

    Shop waltonsinc.com for Excalibur Summer Sausage Seasoning


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  • @rodneycaudill ok ok, y’all are convincing me. I will look more at the vacuum chamber. Thanks for y’alls input!

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  • R

    I bought a chamber vacmaster vp 120 from waltons over a year ago, and it works great. just don’t get nothing inside the bag where it seals the bag.

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  • @Jonathon
    We’ll that was the first thing that came to mind the first batch i ever made. had a cold beer in hand and was sampling one and closed my eyes to savor the moment and the smoke aroma smelled just like i had a lit cigar in my mouth thus the term [meat cigars]

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