¿ Freezing Jerky ?

[thirdeye]

I make a somewhat traditional style of jerky.... Closely trimmed hand sliced 3/16" slices of whole muscle meat using London broil, dry cured for 24 to 30 hours with a cure containing 0.8% sodium nitrite (I buy bulk from Hi Mountain Seasonings) and add my own mix of seasonings. I either smoke/dry with as low of a temp as possible or use a Nesco dehydrator.

London broil is on sale for just under $3 a pound so I'll be making two batches. Even after the usual circle of friends get some there should be plenty left. Any advice on freezing.... I've never done that? Vacuum seal?

 

[Steve H]

I've always just vacuum sealed and froze my jerky, snack sticks, summer sausage. When thawing them. Remove them from the bag.

 

[thirdeye]

I guess the other school of thought would be to vacuum seal several roasts and make another batch in a month or so. The price is too good to pass up.

 

[Steve H]

For that price I would too. I was happy to find a 5 pound top round roast for 4.00 a pound.

 

[xray]

Leftover jerky? What’s that?

Steve has you in the right direction. Vacuum seal and freeze, then put the bag in the fridge overnight to thaw. I do this with snack sticks too.

If you have the space and the price is right, stock up too. That way you have meat to try different flavors and seasonings.

Your jerky looks great by the way.

 

[Brokenhandle]

Your jerky does look good! And the others have you covered...we vac seal and freeze our venison jerky all the time. Wife just did a batch not long ago, ended up with just over 6 lbs of dehydrated jerky and that was after some snacking! Never thought to weigh the meat before she started.

Ryan

 

[thirdeye]

Overkill? I got 4 of them just like this, about 2.4 pounds each.

 

[pushok2018]

I've always just vacuum sealed and froze my jerky, snack sticks, summer sausage. When thawing them. Remove them from the bag.

Steve has covered you.... I always do the same with my jerky, sausages and meats....

 

[thirdeye]

I kind of figured there wouldn't be an issue, without much water content the only thing that happens to refrigerator jerky is the fat can go rancid. Thanks for the comments.