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What's the best cure for long shelf life

post #1 of 2
Thread Starter 
I started making my own dog treats out of turkey breastfeeding last month. I'm not familiar with the curing tips to extend shelf life with being put in fridge. A few pieces started to mold some after a couple weeks, what are the best cures to use that are safe being mixed right into the meat before dehydration? All tips are appreciated
post #2 of 2

I'm guessing they were stored in a sealed container of sorts...  Jar, plastic bag etc...   Stored in the open, in the refer, they may have made it..   The refer is a dehydrator and they would have continued to dry...   The freezer would be a good choice for container storage..   Vac-packed bags would work in the freezer..

As far as a chemical treatment, like you find in the store, below are some suggestions....  

 

http://www.meatsandsausages.com/sausage-making/additives

http://www.malabarsuperspice.com/ref_meatproadd.htm

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