Hi all from West Virginia.
We had our first snow this morning.
I have a couple questions about storing snack sticks in the fridge for up to 30 days.
I like the idea about pink paper, or I got a bunch of 2 quart brown paper bags. Would the pink paper prevent cross contamination flavor from other items in the fridge better?
Or maybe both, wrap them in pink paper and put them in a bag? Would, after a month, I be able to vacuum seal and freeze them? I use High Mountain seasoning.
CASING ISSUE:
I just did 10# of sticks. In the fridge and out to room temp twice in 5 days. Casings held good. At room temp, vac sealed and froze. After 2 days got a pack out and all casings had come loose. In and out of the fridge didn't cause it, so the freeze and thaw had to. I am thinking the expansion and contraction of the freeze caused it.
Now, I am sure some THING in my process is causing it, but there are a lot of what if's, and I have tried some of them. My hat goes off to those that found a solution. I am looking for an alternate solution. I was heading to sheep casings next until I read this.
Thanks for your input in advance.
And if I should pull this over to a new thread, I can