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Jerky storage short and long term

post #1 of 7
Thread Starter 

I am new to making jerky and have a few questions about proper storage. I use the amount of tender quick per/lbs as stated by manufacturer. I smoke my muscle meat at low temps than finish around 150-160, 5-6 hours. What is the proper or safe way to store it for short term (up to a week) and long term up to lets say 2 months? What is the safe temp the cured meat must reach to be considered safe? 

post #2 of 7
Quote:
Originally Posted by Farwest View Post
 

I am new to making jerky and have a few questions about proper storage. I use the amount of tender quick per/lbs as stated by manufacturer. I smoke my muscle meat at low temps than finish around 150-160, 5-6 hours. What is the proper or safe way to store it for short term (up to a week) and long term up to lets say 2 months? What is the safe temp the cured meat must reach to be considered safe? 

Short zip lock bag fridge

Long term Vac seal and freeze IMHO

Richie

post #3 of 7
Thread Starter 

Thank You!

post #4 of 7

The Salt, Cure and Smoke to 160°, gives a couple weeks in the refer, but if you want to do Room Temp long term storage, you need to get it Dry requiring some jaw work to get through it. Lots or recipes get it cooked and chewy with a mostly chewy texture but still too much moisture to inhibit bacteria and mold at room temp...JJ

post #5 of 7
Thread Starter 

sounds good, Thanks

post #6 of 7

I concur with everything said above. One thing though, if you are using poultry (whole muscle or ground) to make jerky you need to take it to an IT of 165°

 

post #7 of 7
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