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oxygen absorbers?

post #1 of 4
Thread Starter 
I've had a problem with Jerky storage over long periods of time. I will make a very large batch and then vaccum seal portions. These packs will then be placed in tackle boxes, truck, hunting coats, etc.

After awhile, even with all the air out, I get a thin white mold layer on sections. Granted they are not being frozen.

I've see packs at the store that are not vaccum sealed, but sealed with air in the bag and they have a small packet called an oxygen absorber.

Has anyone ever tried this? If so where did you find the packets. There are tons of web sites selling them, but it is difficult to see the actual size of the packet. The one I pulled out of a store bought package is 3/4 in x 1.5 inches. It doesn't state how much of the chemical is in the package.

Any advice/info would be appreciated.
post #2 of 4
Welcome aboard.

First thing is go to roll call and tell us your setup.

Next, how are you making the jerky? Cured, uncured? What method?
Nice to have you here.
post #3 of 4
If your curing your jerky you shouldn't need any dessicant packs, but not everyone likes using preservatives. Here is a link to a site that sells the packs you are looking for.

post #4 of 4
I have never been able to keep it around long enough to see whether or not it molds.
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