I am working on finalizing my product for sale and recently started noticing my beef jerky sometimes starts to sweat. What is the best way to "stabilize" the jerky for packaging?
Currently my process goes something like:
1. Dehydrate 4 hours
2. Put into air tight container to equalize moisture
After step 2 some pieces start to sweat. I'm worried if I package it like this the jerky will go bad faster due to the moisture in the packaging. However I dont want the jerky TOO dry either, hence the reason for step 2 in the first place. If I dont do step 2 it dries out pretty bad and becomes too tough/crispy/dry.
I'm wondering if its due to the steps or the recipe. I did 2 variations, one my normal recipe, and one with an extra step. After I marinated, patted dry, I tossed it in a salty/vinegary solution. This version doesnt sweat. The normal version (marinade, pat dry, then dehydrate) is what is sweating.