Preservation

Exposure to air aids the growth of bacteria in most foods. Sealing the food in a bag from which the air has been removed greatly inhibits bacterial growth. Foods stay fresh longer and retain their flavour, nutritional value and sales appeal.

Any food can be vacuum packed but the unique characteristics of each food must be considered. For example a high vacuum might crush delicate foods such as berries. 

The leaner the meat, the better the flavour of your jerky will be and the faster it will dry. For either ground meat or jerky strips – use beef round, sirloin, venison & buffalo.

All that can be dried with open air and sun can be dried using our DRY-5 or DRY Deluxe unit. For instance most varieties of fruits, vegetables, mushrooms, and medicinal herbs. You can also use this unit for drying processes of pasta, pollen, saffron, laboratory products, clay compositions, meat, fish, etc.

Wash carefully every product, mainly the ones with peel. Fruits and vegetables have to be fresh and not too ripened. Cut the products in the most useful way, keeping a regular thickness to have the same drying period among the pieces. Best-tested sizes are between 3 and 15 mm; experience will be the best teacher for every different situation. The peel of some products (apples, pears, grapes…) can create some complications. These can be avoided by putting the fruits in boiling water before cutting for a VERY short time (30-60 seconds, depending on the thickness of the peel). Fruits and vegetables can be left uncut (small mushrooms, chilly peppers…) can be cut in halves after eliminating seeds and water (tomatoes, prunes…) can be cut in pieces, slices or in any other way.

When slicing jerky from cuts of meat always cut the strips with the grain. This allows you to bite into the meat across the grain when eating.

Favourable drying elements are: high environmental temperature, low humidity (dry air), thickness of the products, low starting humidity and rough surface of many products (mushrooms, aubergines, home made pasta), air heating and changing (guaranteed by DRY Deluxe / DRY-5)

Dried products can be preserved as they are, without any other precaution. Products must be stocked far from humidity and light, even using small paper or plastic bags in dry environment, or in closed glass containers.

Using the Tre Spade will be at least three to four times faster then drying naturally.

Some foods will last up to 5 times longer than without vacuum packing. But it depends on the type of food and its quality before packing. It is important to remember that foods that normally need to be kept cool to prevent spoilage still need to be refrigerated or frozen as usual.

FRESH MEAT
For maximum product life, store fresh meat in the freezer - this should maintain freshness for 2-3 years.  If refrigerated, fresh meat should last 2 - 4 weeks.

GROUND MEAT
For maximum product life, store ground meat in the freezer - this should maintain freshness for up to 12 months.  If refrigerated, ground meat should last for 1 month. 

FISH
For maximum product life, store fish in the freezer - this should maintain freshness for up to 2 years.  If refrigerated, fish should last for 1 week.

FRESH PRODUCE
For maximum product life, store fresh produce in the freezer. Vegetables, if blanched, will last in the freezer for 2.5 years.  If refrigerated, will last for 3 weeks.  Fruits, if frozen, will last for up to years.  If refrigerated, will maintain its freshness for 2 weeks. 

CHEESE
Should be stored in the refrigerator to prevent spoilage.  If sealed properly, cheese will have a shelf life of approx 6 months.

BREADS
Breads, including items such as cookies or crackers, may be stored at room temperature.  They should maintain their freshness for up to 6 weeks.

GRAINS
Grains, including pasta & nuts, may be stored at room temperature.  They will have a shelf life of 1.5 to 2 years.