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Food preservatives such as nitrite, sorbic acid, phenolic antioxidants, polyphosphates, and ascorbates are all proven additives to help reduce the risk. phenolic antioxidants in particular come from plant materials. If I were you, I would invest my time into researching such ingredients as bay leafs because you can buy them in bulk and because they're food ...


I suppose dropping the bags in liquid nitrogen for a few minutes, and then storing in the freezer might suffice. mostly fish, but not a bad read: http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM252416.pdf Edit post clarification of the question: Liquid nitrogen is still fun if you can find an excuse, and highly effective. In a less drastic ...

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