Hip Granny last edited by
I am new to jerky making and I am wondering if the community can recommend a preservative I can add in/on to my jerky that will allow me to keep my jerky for several weeks unrefridgerated. I am looking to make both slabs and snack sticks.
@hip-granny One of the main things you are going to need to be able to do is to test the water activity of your jerky to see if it is shelf stable. Sadly, water activity meters are very expensive and not something most people have access too.
We recently played around with a new recipe where we use extra sugar to bind the water in the jerky and make it unavailable for microbial growth. It has worked well but our main goal with that was to keep the jerky tender and the shelf stability was more of a side effect. We will have a video coming out on that soon!
Anyone else have any ideas?
Tomg last edited by
Hey Hip Granny, with a call sign like that…you gotta be a pretty hip granny!
I’ve had great success with slightly over drying my jerky and then letting it sit for a day or so and then I vacuum seal it it small quantities (maybe 10 or so pieces). I’ve had it stored that way out in the garage for over a year and it still tastes great and didn’t give anyone the craps so i think it’s good. I’m sure some will argue with me that I can’t do it like this but they can argue all they want, I have proof it works. I’ve never tried the snack stix this way, they’re usually have much more moisture content and I just don’t think it’ll work, but the jerky works great. My advice is try a small batch, let it sit as long a you dare…then open it, give it a good sniff test and then maybe a small bite or two and see what you think. Good luck.
Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas
Tom T from Boise, ID
Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…
Yes… sure cure and sure gel binder. The venison and pork fat were both still partially frozen when I ground them. First through the large course plate, then again through the small plate. (Not sure of sizes, but these are the plates i normally use for summer sausage). I probably should have put the meat back in the freezer before seasoning but i was pressed for time. I mixed by hand for 14 or 15 minutes. I also think I might have added to much water. The video said 2 quarts for wild game 2 pints for fatty pork. I put in 1 quart and about another cup. I mixed until it got tacky and then mixed some more. The meat seemed soupy to me but the video said that would be ok.
The shriveling occurred before I bumped the temp up. I was using a digital thermometer with a probe, when the temp stalled for a couple hours, I suspected the temp might be reading inaccurately so I opened the door to confirm with a dial thermometer. The digital was accurate but the sausage was already shriveling.
Another thing that bothered me was the casings… these had perforations for some reason. I e never used perforated casings before and seemed like I was losing a pot of moisture through them. Did I have the wrong casings? The other fibrous casings in the catalog said you were supposed to poke them anyway.