- Mar 29, 2015
- 2
- 10
Actually it's biltong that I've made, cured with salt (no nitrates) and hot smoked for 6 hours (75 degrees C/170 in F) then dried for just 24 hours at room temperature before being sliced and vacuum packed and put in the fridge.
I'm just wondering if vacuum packing actually creates an unsafe anaerobic environment for things like botulism?
I can see the met through the pack and it looks fine but I'm mainly worried about botulism. It's 2 weeks old now, do you guys still think it's safe?
I'm just wondering if vacuum packing actually creates an unsafe anaerobic environment for things like botulism?
I can see the met through the pack and it looks fine but I'm mainly worried about botulism. It's 2 weeks old now, do you guys still think it's safe?