Jerky hold time

  • Regular Contributors

    In the directions for the Excalibur Jerky seasonings they recommend an overnight or 12 hour hold time. I’m not sure If I will be able keep to a 12 hour window for processing this weekend. Is there a maximum recommended hold time? Would 24 hours be detrimental to the final product?

  • Walton's Employee

    @Joe-Hell Twelve hours is what we recommend to allow the cure to work in the meat but it can be held longer than that to a point. 24 hours shouldn’t cause any concerns, it might not be ideal but that 12-hour difference isn’t going to give you any changes in color, taste or safety, so you are good to go!

    What can happen, if it is held too long in certain situations is that the Nitrite might convert to nitric oxide and begin to lose its effectiveness. It’s not common but it can happen!

  • Regular Contributors

    Good to know! Thanks for the quick response!

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Recent Posts

  • B

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  • C

    @parksider thanks for the tip
    How does extra water effect final product
    I am using the 19mm casing the ones I did before I gave up turned out nice

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  • P

    Ironically enough it’s better to stuff the meat cold. you could always put a little bit more water in it to get it to flow a little bit better or just use bigger casing. If you’re using casings smaller than 19 mm you’re going to tear up your equipment. You could always grab some large 2” casing and hand stuff.

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  • C

    @rusty thanks for the tip I’m gonna scratch the citric acid next time and let the cure work with less tang from the citric
    I’ll have to try the texmex next time
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  • C

    @parksider I will try that next time I attempt thanks for the suggestion
    Does temperature of the meat make a difference at all if it’s warmed up a bit do you think it would go through easier

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  • C

    @rusty yea I did loosen that and was still getting same result

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