The beef will then be added to the marinade and soak for 6-24 hours. If it was purchased I’m guessing the ziplock bag is also vacuum sealed and will stay good for a long time, no need to eat now. I do all of the meat processing myself. I love this stuff!! At what point to i use the curing salt? I wouldn’t worry about poisoning anyone when using curing salt.

I mix up the marinade, using prague powder as per the instructions. Hi Max, I’m a registered dietitian with interest in food science. A better practice is to make smaller batches and eat within a month or two, rather than making a big batch and having to much jerky at once.

3-5 days storing fatty jerky should be fine, definitely if it’s in the fridge. Hey Lou! This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. For actual instructions to help guide you through the process check out my other article. I never put bad tasting recipes on this blog! 2. Or maybe you’ve stocked up on jerky on a sale, and now you’re wondering how long will all of that meat last. Your email address will not be published. It’s pretty much up to you to decide if the jerky is good enough to eat or not. Also if I use a vacuum sealer for pint jars and place a silica pack in each one, do you think it would stay fresh even longer? Definitely James! Loving the new word (jerkyfy!). Unfortunately, not every recipe I try tastes great; but with only 1/2lb of not so great tasting jerky, I don’t mind feeding it to my parents dog and moving on to the next!

I went fishing in Alaska with my father this year and have some Salmon in my freezer I am hoping to make into jerky. My name is Will and I live in Colorado with my beautiful wife Linda. Thanks Barry! Any info you could provide would be very much appreicated. I am sure some bacteria will grow in low oxygen settings, but it’s much better than having a lot of oxygen where more bacteria is prone to grow.

I noticed someone mentioned celery powder so I will look into that possibility too. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/6\/6c\/Store-Jerky-Step-1-Version-2.jpg\/v4-460px-Store-Jerky-Step-1-Version-2.jpg","bigUrl":"\/images\/thumb\/6\/6c\/Store-Jerky-Step-1-Version-2.jpg\/aid1386304-v4-728px-Store-Jerky-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":259,"bigWidth":"728","bigHeight":"410","licensing":"

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However you store your jerky, use it within a week once you open it. I am surprised that it has a lot of marbling. I use a pellet smoker & smoke tube. Wonderful, thank you. And since a few of the packages were only a month or two from the date on the label, you’re thinking about freezing them, but you’re not sure if it’s a good idea. That is what making jerky is all about, having meat that does not need to be refrigerated. It can be fast to dry, depending on your dehydrator and the temperature you use. That’s a lot of deer jerky. If you don't like eating cold jerky, take it out of the fridge and set it on the counter for about 30 minutes so it comes to room temperature. Thanks, I made some research on beef jerky and storage and a lot of blog or comments that pops alot with air tight storage is the growth of bacteria C.Botulinum. Some people choose to remove the head and fins of their fish before they store them, I tend to just gut the fish (if necessary, scale them) and store them whole. Hey Jim, thanks for stopping by and I’m glad you like the recipes. (If it doesn’t I’ve heard stories about people using irons, and even a couple guys using their wives hair straightening irons…lol…or you can buy a machine to seal them. If food changes color like that it is generally not a good idea to eat it. I typically use a commercial spice mix and cure which has worked very well for me. I will document and take pictures when I make the fish jerky to put on the site. Some of the combinations most commonly used would be a brine (salt bath) along with one of the drying methods. So don’t accidentally throw out some good jerky! What started as a Native American process of preserving meat for necessity has evolved into great tasting snack food. Do you happen to have an awesome recipe using ground meat that I could try? Also, you can make just about any of my recipes with ground meat, just reduce the liquid ingredients respectively to about 1/4 cup. Oxygen. You should be able to tell if it is vacuum sealed because it will require you to peel the top inch of the packaging from one side to the other, then open the ziplock part of the bag. To help your jerky last as long as possible, remove all of the air from your storage bag or container. Hi Will, I will be making jerkey for the first time as Holiday gifts, I plan on storing in canning jars as I have tons of them, plus I think it will look nice. Lay the bag flat on the counter and get as much air out. Thus you expect it will take some time until you finish the package. How Long Does Beef Jerky Last? I smoke at 170 for only 2 hours, (smoke for only one). Using curing salt would be the best way to make it last longer. Whether you buy in bulk or only one package at a time, knowing how to store beef jerky correctly will keep your stash at its peak flavor and freshness. I’m gonna jump in to the discussion on preservation of jerky.

You have successfully joined our subscriber list. I’m afraid I might not be able to eat it by then will I or should I avoid the waste and have my boyfriend eat it? Any suggestions? Freezing jerky slightly alters the taste of the dehydrated meat, so some experts don’t recommend it.

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