Wednesday, Mar 25, 2009 at 14:43
Im not believing this, you must have notgonefa at schoolseeing as you cant learn anything
after all that you still havntgot it through your head that
cryovac is a registered brand name of a divison of Sealed Air
and covers bags, vacume machines and shrink tunnels.
You should have read your own link as it says no where about a quick dip for packaged primals. Hot water pasterization it mentions are used on whole carcasses and used temps and time combined with pressure all with direct contact - No where does it mention a quick dip in warm water after packaging.
Iveeven gien you a link to the shrink tunnels you saw being used which showed what they do
----------- and yet nothing has sunk into you?
and yourclaim that bacon you do yourself wont last long if you pack it yourself
again just wrong (depending on the handling of it post production). I made smoked fish myself in about the same way as bacon is made packaged it myself and it lasted alot longer than 1 month, and that was conduction microbiological swabs - not just some cooks opinion.
It was part of a project I was doing and I gave up after 6 months of testing as it just wasnt spoiling. The last peice of vaccume packed smoked fish was eaten about 12 months later - still fine
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