Method for the rapid osmotic drying of food

A method of preparing a shelf-stable, high-moisture food product, comprising:

• a first pasteurizing step of a raw food item to kill microbes except spores by heating the food item to a water activity 0.88 to 0.92, wherein the food product is at least one of:
• heated to a final internal temperature of 160° F. for one minute;
• heated to a final internal temperature of 165° F. for one second;
• or heated to a final internal temperature of 165° F.;
• and
• vacuum-packing the heated food item in an oxygen impermeable and water-impermeable membrane, wherein no preservatives are added, no gas flushing is performed, and no oxygen absorber is added, and having a water activity between 0.88 and 0.92;
• and
• after vacuum-packing the heated food item, then a second pasteurizing step of the food item in a package, wherein the food item in the package is shelf-stable and a water activity of 0.88 and 0.92.

A method for preparing a shelf-stable, high-moisture food item, comprising:

• providing a raw food item in a raw state;
• preparing a brine;
• blending or injecting the food item and the brine;
• letting the food item set with the brine;
• removing the food item from any excess brine;
• placing the food item in an oven or smokehouse or oven;
• removing the food item from the smokehouse or oven when a water activity of the food item is between 0.88 and 0.93;
• letting the food item cool;
• vacuum-packing the food item in an oxygen-impermeable and moisture-impermeable film;
• and
• a pasteurizing step of the food item by placing the food item, now vacuum-packed, wherein the food item is at least one of:
• dried or heated with a final internal temperature of 160° F. for one minute;
• dried or heated with a final internal temperature of 165° F. for one second;
• or
• dried or heated with a final internal temperature of 165° F., wherein no preservatives are added, no gas flushing is performed, and no oxygen absorber is added, wherein the food item is shelf-stable and has a water activity of 0.88 and 0.93.

A shelf-stable, high-moisture food product made by the method comprising:

• a first pasteurizing step of the food product to kill microbes except spores comprising heating the pasteurized food item to a water activity between 0.88 and 0.93, wherein the food product is at least one of:
• heated to a final internal temperature of 160° F. for one minute;
• heated to a final internal temperature of 165° F. for one second;
• or heated to a final internal temperature of 165° F.;
• vacuum-packing the heated food product in an oxygen impermeable and water-impermeable membrane, wherein no preservatives are added, no gas flushing is performed, and no oxygen absorber is added and having a water activity between 0.88 and 0.93;
• and
• a second pasteurizing step of the food item in a package, wherein the food item in the package is shelf-stable and has a water activity of 0.88 and 0.93.