I've been brainstorming about food packaging designs for preserved meat products. What do you think makes for effective packaging? Any tips on ensuring freshness and safety while keeping it visually appealing?
Thoughts on Food Packaging Design for Preserved Meat?
- Thread starter bradsmith
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
- Sep 15, 2012
- 18,013
- 14,907
For resale, gifting or self-storage? I'm not sure what your asking - sorry.
Vac sealing seems to be the going way to do it. But like Chris, whats the end result your looking for?
Jim
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Thermometer questions.
- Started by DieselTech
- Replies: 30
- Meat Thermometers
-
Tri tip and beans
- Started by flatbroke
- Replies: 27
- Grilling Beef
-
Crispy Catfish and Straw Fries
- Started by BrianGSDTexoma
- Replies: 25
- Fish
