I work in a pub in Sydney, NSW. Recently I made a bunch of chicken crackling and threw it out on the bar for the sake of not wasting the skin. The hotel owner now wants to me to find a way to commercially make these, he will pay for proper packaging and everything else, but I'm unsure how to make them so they've decent expiration dates not be soft within a week. He wants to sell them behind the bar the same way you do jerky and whatnot with a percent of the profit going to myself. I really don't want to have to handle preservatives, is there a simple step i'm over looking that could help? Thanks in advance!