When you love making jerky, it’s easy to make a bit more than you intended. Or a whole lot more. So how do you store all this extra jerky?
The best way to store homemade jerky is in an airtight container. Ziploc bags or mason jars will work perfectly as long as the jerky has been thoroughly dried. Kept in a dark and cool cupboard, properly prepared jerky can easily last for 1 to 2 months.
Good Preparation
No matter how you store it, the secret to long-lasting jerky is good preparation. An ounce of prevention is worth more than a pound of cure!
Low moisture content is absolutely key because without it, bacteria and fungi can’t break down the jerky and grow. Fat is 10 percent water, so the leaner the meat is, the less moisture it’ll release and the longer it will keep. You also want to make sure the jerky has cooled off completely before putting it away. If you don’t, you risk the jerky “sweating” and forming mildew in its container.
One great simple trick you can use to dry jerky is to put it into a brown paper bag with some paper towels in-between and let it rest for 8-12 hours. This produces a type of wicking action that sucks water out of the jerky, using only cheap stuff you likely have around the house. If you live somewhere with high humidity or if you’re struggling with particularly stubborn moisture, you can also add a small pack of food-grade desiccant to help draw out the remaining water.
Long-Term Storage Methods
What do you do when you accidentally make an ultra large batch of jerky you can’t finish? Here are three excellent methods to keep them fresh for the long go. The first way is to vacuum pack the jerky. This requires a vacuum sealer, but it’s a great method that lets you preserve both flavor and the texture. Depending on the power of its motor and the strength of its sealing bar, a vacuum sealer can preserve jerky for anywhere from a few months to more than a year.
The second method is dry-canning, and it’s more fun than it sounds. With nothing more than your oven and a few mason jars, you can actually create a low oxygen environment in them that’s perfect for storing jerky! Just heat up a few of those jars at 350 F for 10-15 minutes, toss the jerky inside, screw on the lids, let them cool, and you’ve got yourself some picture perfect jerky in a vacuum sealed jar!
The last method is to freeze it. That’s right, not refrigerate – freeze! While refrigerating jerky can extend its shelf life by a few months, freezing it can help it last anywhere from 6 months to more than a year. Bonus points for freezing vacuum packed or dry-canned jerky!
The Perfect Conditions
No matter how you choose to store your jerky, there are a few rules you should always follow.
Rule #1: Store it dry.
When it comes to jerky storage, dryer is better. Bacteria and fungi can’t grow without moisture – it’s as simple as that. Once you get some experience under your belt, you can play with different storage techniques and moisture levels to achieve the texture you prefer versus the shelf life you need.
Rule #2: Store it cool.
All air naturally contains bacteria and fungal spores, but they don’t germinate and grow unless the environment is just right. So that means other than keeping the jerky dry, we also need to keep it cool. The lower the temperature, the less efficiently their enzymes will function and the longer your jerky will last. Kitchen cupboards and anywhere away from UV lights will be just fine for short term storage.
Rule #3: Check it before you eat it.
Unless you’re following a well-tested process, jerky storage is more of an art than an exact science. It’s challenging to know exactly when the jerky will spoil, so besides eating it while it’s still fresh, the only thing you can do is to check for signs of spoilage before you eat it. Look for visible variations in jerky color or signs of condensation within the package. Highly contrasting texture is also a sign that the jerky may have absorbed moisture. And if the jerky smells remotely rancid or fermented, it’s definitely past its prime.
No matter how you preserve it, jerky still tastes best when it’s fresh. Try to avoid making huge batches, practice food safe storage practices, and you’ll be eating delicious jerky for months to come!