Spice Packs

chaplainbillMember

Dear Professionals. We raise and sell registered Heritage breed Tamworth Pork at our Farm, Bacon Acres in NE Oklahoma. Instead of having the processer make three of four different kinds of ground sausage in the one-pound packs, I thought of just processing all ground pork and then including variety spice packs that the customer could mix up with their ground pork. I think the sausage would be fresher this way, as some spices, sage especially, does not freeze well.

If I get some product together, how could I get it packed in the small packs with my name on them? I thought some of you guys may have had experience with this with your BBQ rubs and such. Please advise. thanks, Bill

6/24/141:39 PM

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andyjMember

Are you looking for a co-packer? Someone that will do the packaging for you? Or looking to package them yourself?

Here's something I found from OSU:

http://pods.dasnr.okstate.edu/...C-106web_updated.pdf

If you want to do it yourself, get some small food grade bags, a scale, heat sealer, and get a custom ink pad made up.

Here's a link to some bags: http://www.clearbags.com/bags/food/flat-heat-seal

6/24/144:52 PM

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chaplainbillMember

Wow, thanks!!!!

6/25/1412:25 PM

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bigwheelMember

quote:
Originally posted by Chaplain Bill:
Wow, thanks!!!!

Dittos. Thanks. Had a pal who tried to get in the co-packing thing on BBQ sauce. It was way too rich for his blood..considering the minimums they required. The up front money was staggering an he aint no broke boy. Looks like some good deals on the DIY bags. I am looking for some small jerky bags which can be bag sucked and with a resealable top. I looked around on that site and never did see any.

6/25/144:37 PM

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andyjMember

http://www.standuppouches.net/...-beef-jerky-pouches/

http://www.saveonsealers.com/ziplok_vac_bags.html

http://www.ebay.com/itm/Oxygen...ackets-/170845046067

6/25/145:44 PM

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bigwheelMember

Thanks. Checking links as we speak.

6/25/1410:03 PM

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maxqMember

Some Food Savers come with an extension tube for marinating canisters and resealable vacuum bags.

6/26/146:01 AM

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bigwheelMember

Have used the vacuum canisters. They work well just not big enough for some tasks. I am madly in love with this cheap little gizmo. It can knock a two day jerky soak down to 2 hours. Maybe shorter than that..aint never tested it to bare minimum. Will hold 11-12 pounds of strips.

http://www.jaccard.com/SPEEDY-...-Marinater_p_19.html

6/26/1410:36 AM

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chaplainbillMember

I think vac. tumbling, etc is a good procedure for some things and it probally works great with jerky.

What I absolutely don't like it used for is Cured meats. The processing plant vac tumbles all their cured meats and can cure a load of bellies in 30 min. I bought some of their bacon, and it was so soggy, you could not even fry it without a splattering mess. I always dry cured jerky. Never had much luck with marinade, but May try it again sometime.

6/27/1410:01 PM

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bigwheelMember

Several of the comp folks around here bought the two hundred buck vacuum tumblers from Cabelas. Seemed to work ok but was not much speedier than the static food saver buckets. Main reason they got it was because it was big enough to hold a brisket flat or a couple of chicken halves. Soggy bacon sounds like a overdose of phosphates. Works the same way on fish. I never tried a cure on jerky until just recently..let alone a dry cure. Been using a marinade on it for the past 40 years or so...starting about the time a nice old codger taught me how to make it..lol.

6/28/1412:25 PM

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