I have a few questions specifically with regards to packaging jerky.
I plan to use barrier bags with oxygen absorbers, but I have two questions pertaining to this:
1) My jerky tends to be cooked properly, but a slight bit of marinade usually sticks to the surface (as it's not completely dried out) giving the jerky a saucier/stickier texture.
My question is, would this excess marinade effect the shelf life of my jerky? The marinade consists of soya sauce, Worcestershire sauce, honey, liquid smoke and maple syrup along with spices.
2) Given Question 1, I am wondering what type of shelf life I can expect from packaging my jerky wherein it will retain its original flavor and texture.
Any help is greatly appreciated.