Mike Belt
Well-Known Member
When I make jerky I make several pounds at a time. If it doesn't get eaten within 2 weeks it starts molding. What do I need to do to stop this...besides eat faster, lol.
Longivity of Jerky ?
- Thread starter Mike Belt
- Start date
DaveB
Well-Known Member
RS has the answer
More salt in your marinade.
Crosshairy
Well-Known Member
I usually refrigerate the majority of it. I've never bothered with freezing it unless I made really huge batches, and refrigeration combined with the salting of the meat has avoided any issues. In the interest of full disclosure, I've never tested the duration of uncured jerky past about 3 weeks with this method, so I don't know what the "eat by" date is.
As Poser mentioned, the paper towel inside the bag seems to help a bit. Somewhat ironically, if you leave a refrigerated/frozen bag of jerky open on the counter, it will condense some water vapor in the bag, so it sometimes needs a bit of help to stay dry sometimes.
As Poser mentioned, the paper towel inside the bag seems to help a bit. Somewhat ironically, if you leave a refrigerated/frozen bag of jerky open on the counter, it will condense some water vapor in the bag, so it sometimes needs a bit of help to stay dry sometimes.
I vacuum pack mine in different size batches . Then freeze . Pull out the size you need and it is good at least for weeks until it's opened . Then I'm not sure since it goes fast once opened . The frozen is good for at least a year , not had any left beyond that time ?
