Got some of the moisture wicking packets for in my jerky bags. I used a few and vacuum sealed the rest. I opened them today. Went to put them away when we were done and they were warm to the touch. Any reason why? Are they okay to use?
That is typical. They are not exactly “moisture” packets though. They are designed to remove oxygen which helps keep bacteria and mold from growing. The packets work by consuming the oxygen, and as they do, a chemical reaction takes place inside the oxygen absorber packet, thus resulting in heat. So, you know they are still good if they are producing heat when opened to air. That is also why you only want to open the package for a brief period and re-vacuum seal any packets that are not going to be used in a 30 minute or less timeframe, to keep them from depleting too much of their use as it does have a finite amount of use.
For another example, oxygen absorber packets work kind of like “hot hands” hand warmers that you put in your pockets to keep your hands warm. They both consume oxygen and produce heat, obviously for 2 different results, but ultimately, kind of a similar process.
Hopefully that helps explain things a bit! Let us know if you have any other questions!
Thanks Austin,I thought that may be the case, they act like hot hands but just wasn’t sure. Didn’t want to burn down the clubhouse…
@mcmillenbr Need some more details. 5 pound batch? How much water are you using? I have never had water run out.
I tried making snack sticks for the second time. This time I added citric acid for some tang. The mix never got sticky and when I stuffed the casing it was not smooth and the water seperated and ran out on the counter top. The meat was like little seperated lumps in the casings. After cooking, they tasted good, but the texture was like compressed saw dust.
Do you have a recipe to share?