Snack Stick Shelf life



  • I will start ordering my snack stick supplies and recipes from Walton’s this month to make 25 to 50 pounds of snack sticks every other week. Has anyone conducted shelf life studies using Walton’s ingredients and recipe’s? People will ask me how long they can keep the snack sticks out at room temperature? How long are they good in the refrigerator after making them? How long are they good vacuum packed and frozen after I make a fresh batch? These are the questions that I have. Any studies or experience from people who use Walton’s supplies and recipes that you can give me and I’m sure other customers out here who want to know how long we can safely store snack sticks would be greatly appreciated. I plan to use your heating and smoking directions. Thanks dmdeshotels



  • Walton’s products are an excellent start to making shelf stable snack sticks but the process is really the key. If you understand the chemistry and cooking process you can make very stable products. If you want to be absolutely sure about the stability of your finished product you will have to invest in some testing equipment and use it on every batch. As for actual experience without the testing equipment I have seen excellent shelf life on batches that were handled properly and cooked correctly. As you get more experience you will be able to tell which batches are going to last and which ones are not. If everything goes well on my batches I can store chamber sealed snack sticks in the freezer for over a year, in the refrigerator for 3-6 months and at room temperature for at least 2-3 weeks. It took me many batches and lots of storage testing to see what works and what doesn’t. Do your homework on safe food handling and cooking temperatures and you will save a ton of time and materials. It also extremely helpful to reach out a commercial snack stick processor for tips and suggestions. Most I have contacted are very willing to help smaller processors that are only making a few batches a month. Hopefully others will weigh in on this and give you enough information to get you headed in the right direction.



  • vjbutler very positive advise. Thank you for the information.


  • Team Blue Admin Walton's Employee

    dmdeshotels What vjbutler said is absolutely correct! If you are looking to be 100% sure on every batch you need at the very least a water activity meter and you really should get a pH meter as well. You might be able to pick some of this up second hand, we sell a Testo pH meter at a pretty reasonable price but a water activity meter you are looking at about $1,000 for a quality one.


  • Regular Contributors

    One thing to check into that would help you is potasium sorbate. Spraying that on the sausages and allowing to dry before packaging will greatly help with mold production as well.



  • lamurscrappy That is great tip. Thank you.



  • Very interested in using the Potasium Sorbate, where would i find this product, didn’t see it here, though i may have missed it too.



  • i have 1 more question before i go, i’m using the sweet maple bacon , Excalibur snack stick seasoning. made my first small batch a couple days ago. i need to find out the propler procedure working the bacon with the 93% burger. my first try i pretty much cooked all the grease out of the bacon and then ran it through my meat grinder with the burger and mixed. only made 5# total, couldn’t really taste the bacon, also i had daughter giver her opinion, she said she couldn’t taste the bacon either. HELP!!!


  • Team Blue Admin Walton's Employee

    cornpatachguy Here is a link to Potassium Sorbate the smallest amount we sell if 5 lb which might not sound like much, but you only use 3 oz of this to a gallon of water as a rinse, so it will go a very long way!

    As for your snack sticks, why did you cook all the fat out of the bacon? If you are using 93% lean beef then you absolutely want that fat from the bacon. With that low of a fat content I’m not surprised you had trouble tasting bacon. Fat acts as a great vehicle for taste as it coats your mouth and lets the taste of the seasoning, or whatever, linger longer and stronger. I’d do it again without cooking the fat out first. You will probably also have a better consistency if you do it this way.


  • Regular Contributors

    vjbutler your welcome 🙂


Log in to reply
 


Categories

  • Waltons Community

    A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

  • Podcast

    Listen to Austin and Jon as they talk all things meat processing, beer drinking and sausage making! Email them at [email protected] with any suggested topics or questions!

  • Blogs

    Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!

  • Meatgistics University

    A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

  • Waltons Learning Center

    Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

Recent Topics


Who's Online [Full List]

17 users active right now (0 members and 17 guests).
YooperDog, Tex_77

Board Statistics

Our members have made a total of 17.5k posts in 2.1k topics.
We currently have 9.4k members registered.
Please welcome our newest member, JCDSparky69.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

9
Online

9.4k
Users

2.1k
Topics

17.5k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.