I am starting a small hand-made jerky business and have posted here a few times in the past.
I noticed the delicious flavor of my jerky/marinade is leaving the meat within 3-4 days after production. I think the issue is how I am storing it.
Currently I store it in a plastic tupperware that is air-tight. Then I package it 2-3 days after production. I currently package it in temporary plastic ziplock bags with an anti-moisture sachet.
My thinking is the problem is the air inside of the tupperware phase is enough to leach out the flavors. Maybe I need to package it alot sooner than I thought. Also I'm looking into getting anti-oxygen sachets instead of anti-moisture. I dont want to dry it out too much in the package.
Sometimes the meat is a bit more fatty, in those cases the flavor becomes...well, bad. My guess is this is a rancid flavor coming from higher-fat content meat and exposure to air/improper packaging.
I guess I wanted to post here to get advice. I am ordering full new packaging with Doypack kraft paper outside, VMPET/CPP 100 micron thickness. When the new packaging comes my plan is to use sachets to keep the atmosphere in the packaging on point so I dont lose flavor. Eventually I will hopefully be able to nitrogen purge the packages but that is still a bit off, unless I find a "home" or small business solution. Vaccum packaging the new bags will also not be an option.
I noticed the delicious flavor of my jerky/marinade is leaving the meat within 3-4 days after production. I think the issue is how I am storing it.
Currently I store it in a plastic tupperware that is air-tight. Then I package it 2-3 days after production. I currently package it in temporary plastic ziplock bags with an anti-moisture sachet.
My thinking is the problem is the air inside of the tupperware phase is enough to leach out the flavors. Maybe I need to package it alot sooner than I thought. Also I'm looking into getting anti-oxygen sachets instead of anti-moisture. I dont want to dry it out too much in the package.
Sometimes the meat is a bit more fatty, in those cases the flavor becomes...well, bad. My guess is this is a rancid flavor coming from higher-fat content meat and exposure to air/improper packaging.
I guess I wanted to post here to get advice. I am ordering full new packaging with Doypack kraft paper outside, VMPET/CPP 100 micron thickness. When the new packaging comes my plan is to use sachets to keep the atmosphere in the packaging on point so I dont lose flavor. Eventually I will hopefully be able to nitrogen purge the packages but that is still a bit off, unless I find a "home" or small business solution. Vaccum packaging the new bags will also not be an option.
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