Curing Jerky

I use the disposable gladware type containers and they always have an airspace of varying size, so I am thinking it matters not.

I wonder about the idea of vacuum packing meat while it is marinating post ta make the marinate get into the meat better. Reckon would that help the curing process?

I use Tupperware containers and they have air space and it doesn't seem to matter. I used to use zip-loc bags and it also did well! This last weekend did 9.85# of "eye of round roast" jerky and it did just fine curing in the container!

GEAUX TIGERS!!

www.butcher-packer.com take a look at these guys.

If you keep all the air out you have more contact with the meat and marinade. Plus it makes it easier to smush, being the air is out of it.

Rick, are those bags designed to be used with a vacuum pump? I found a large professional 120V vacuum apparatus that don't work, but I aim to get it looked at.

I have a 150$ food saver if you look at the bags thay are inbossed inorder to let the air out if you donot wont to spend a lot of money thay work ferly well and can be found at a wallmart and some large food stors a good vacume seller and run in to a lot of loot but if you put alot of food buy worth it no dout. I would bay all means have that one fixed if you can. www.foodsaver.com take a look at these like I sed by far not a por unit but does the job.

In my quest to keep jerky for extended periods I came up with vacuum packing. The cost of vacuum bags is out of line with my thinking so I searched and found a better bagging solution.
http://www.uline.com/Browse_Listing_2107.asp?desc=4+Mil
At first I thought I had wasted money cause it wouldn't vacuum these bags, then I discovered that if I cut a strip of the rough textured side of expensive bags and slipped it into uline bag, from vacuum slot past sealer bar they worked great. These bags are USDA & FDA approved virgin plastic. Now I can freeze or store in frig.
How bout them Cowboys

Cured jerky will keep for extended periods with minimal refrigeration required, perhaps none.

Always keep an eye out guys. A few batches ago I had some go bad on me. I didn't skimp on the cure or experiment in any way. I vacuum-sealed the jerky and tossed it in the pantry. A few weeks later I found three packs with the white fuzzies. The seals appeared to be good. Can't really say what happened but it did go bad.

Always check before you chomp!

Probably wasn't dry enough.

I made about 14# of london broil into jerky maybe 6 weeks ago. Used Cabelas sweet and hot. I vacpacked some and cut some up and it sits on my counter in a big plastic jar with a good lid.

No problems, I even got some from the freezer and put in and still fresh and no fuzzys.



oh and I seen Old Ned. he said SQUEEEEEAL.

Well, there ya go. You can keep it right out on the counter top, but probably not forever.

Cabela's sweet and hot is a jerky flavoring and cure?

Yes cure and seasoning, similar to the high mountain kits. I have only tried one of the HM kits.

Thanks, I will stock up next time! Bet they have more varieties than HM.