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How long does homemade jerky keep?

post #1 of 5
Thread Starter 

Actually it's biltong that I've made, cured with salt (no nitrates) and hot smoked for 6 hours (75 degrees C/170 in F) then dried for just 24 hours at room temperature before being sliced and vacuum packed and put in the fridge.

 

I'm just wondering if vacuum packing actually creates an unsafe anaerobic environment for things like botulism?

 

I can see the met through the pack and it looks fine but I'm mainly worried about botulism. It's 2 weeks old now, do you guys still think it's safe?

post #2 of 5

CD, I've got jerky  packages in my fridge that are 2-3 months old and are still scrumptious when I open them up.Vacuum sealing keeps most of the air out so you'll be fine.

post #3 of 5
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

CD, I've got jerky  packages in my fridge that are 2-3 months old and are still scrumptious when I open them up.Vacuum sealing keeps most of the air out so you'll be fine.


Sounds good! I think I'm being overcautious!

post #4 of 5

I throw a small O2 absorber in the package before I seal it.

post #5 of 5

So you salted the meat you did not cure it. Use the rules for cooked beef for storage and use

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