I don't know what place to post this.
Moderators move it to where they think it belongs...
I want to send a couple people my Jerky.
It is cured with salt and spices BUT i DON"T use pink salt.
IT IS smoke dried.
I don't dry it as much as a lot of people do.
I also cut it thicker than most.
It makes it REALLY GREAT if you nuke it a few seconds to get it hot.
My recipe has ingredients that contain quite a bit of sugar in different forms-not cane sugar.
I've sent full briskets over night(2 days in reality-sent it,took a day to get to the guys door) to people in foam boxes filled with blue ice that arrived cold.
BUT I'm wondering if the people who ship similar products use pink salt or not.
In general,I think the Slightly higher moisture content and lack of pink salt COULD cause a problem.
Though I read in general,Pink salt is mainly used so during the cure no bad guys grow.
Since with a lot of cures,Bacon for one are rinsed to get rid of the salt to some extent,what are peoples views on shipping,3 day for my jerky.
Just looking for points of view.
I DO know one of my vac packs of jerky sat on a guys dashboard for a month+ before he ate it.
Don't want to poison my friends...
I ALWAYS tell them to fridge or freeze my stuff and nuke it for best flavor.
I think freezing smoked stuff blends the flavors better anyway.
Worried about a 3 day gift to a friend might hurt them...
Moderators move it to where they think it belongs...
I want to send a couple people my Jerky.
It is cured with salt and spices BUT i DON"T use pink salt.
IT IS smoke dried.
I don't dry it as much as a lot of people do.
I also cut it thicker than most.
It makes it REALLY GREAT if you nuke it a few seconds to get it hot.
My recipe has ingredients that contain quite a bit of sugar in different forms-not cane sugar.
I've sent full briskets over night(2 days in reality-sent it,took a day to get to the guys door) to people in foam boxes filled with blue ice that arrived cold.
BUT I'm wondering if the people who ship similar products use pink salt or not.
In general,I think the Slightly higher moisture content and lack of pink salt COULD cause a problem.
Though I read in general,Pink salt is mainly used so during the cure no bad guys grow.
Since with a lot of cures,Bacon for one are rinsed to get rid of the salt to some extent,what are peoples views on shipping,3 day for my jerky.
Just looking for points of view.
I DO know one of my vac packs of jerky sat on a guys dashboard for a month+ before he ate it.
Don't want to poison my friends...
I ALWAYS tell them to fridge or freeze my stuff and nuke it for best flavor.
I think freezing smoked stuff blends the flavors better anyway.
Worried about a 3 day gift to a friend might hurt them...