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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  • K

    @Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.

    let us know if any of this is helpful.

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  • T

    @Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy

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  • @Dave-R Interesting. I would have not expected that much difference between the two.

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