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Beef Jerky Packaging

post #1 of 3
Thread Starter 

Hello,

 

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.

 

Thank you,

 

Jameson

post #2 of 3

My guess is that vacuum sealing and freezing will make it last as long as you need. I have a Food Saver and Vacuum anything that needs to be frozen for a long time. Always stays good and never any freezer burn. 

 

If you are thinking of just leaving it out like dried meat can be the glaze will very likely shorten its life. 

post #3 of 3
Quote:
Originally Posted by Prolixitasty View Post
 

Hello,

 

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.  The moist sugars can decrease the shelf life since they could mold.  For jerky (dried meat) you want the moisture to be almost completely gone.  Did you use a cure?

 

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.  Depends.  Did you use a cure?  Will the bags with the absorbers be vac packed?  Will you freeze or refrigerate?

 

Any help is greatly appreciated.

 

Thank you,

 

Jameson

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