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Chicken Liver Pate

FrankM_3301

CS Chicken Liver Pate recipe is delicious! Anyone have thoughts about shelf-life...chilled, un-opened and refrigerated?

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FrankM_3301

I guess to answer my own question....finally used the last of the pate. I opened a sealed jar at about 6 weeks. It was a little more oxidized on top, but scraped away the discolored portion and the remaining pate was just fine. Of course, I was not able to do a side by side comparison, but I do feel like the flavor degraded a bit. It was still very good, it just didn't pop the way I remember.

Manfred_18311

I did duck liver pate once added Salt + 0,5% Nitraite (curing slat) and citric acid to it, “coked” the jars at 75° C for 1 hr.

Kept them in the refrigerator for some weeks (6 or 7, I think) and it was still delicious.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I had one two weeks after and it was still fine...sealed in mason jar. I would really like to know also because the recipe makes a lot unless you have a lot go guests. I wound up giving half away.