Freeze Jerky??

Sure, you can freeze it. It will keep even longer.

shtrdave,

I do the exact thing myself. vac-pak & freeze. It works great!

You have it last long enough to freeze? You sure must make big batches.

Actually I think it keeps better in the freezer, vacced in 4-8oz bags. Especially when I make it with chicken thighs, which tends to run moister than my beef or pork jerky.

CAn you tell me more on using chicken for jerky?
That sounds good.
Also anyone know of a way to make it without MSG or salt?
My heart doctor would like it better. LOL
Pete

I don't think you can cure it without salt. Maybe just season it without salt and put it through a dehydrator?

Turkey breast makes great jerky. himountain has a jerky cure and seasoning kit for it. I have used it. Hafta hide the jerky very well! I never did chicken.

I pretty much use a slightly modified Kevi's cure on all my jerky. The chicken tastes very different than beef. I just cut it in slices and smoke it on disposable fish racks from Wally World, or now full sized hotel pan (steam table)racks. It has more fat than the beef I use, sometimes, I try to remove that after smoking, most of the time I just eat it. None of it lasts that long, even when I freeze it. And I only do full load in my 150.

Kevi's cure uses Tender Quick instead of salt, but TQ does contain quite a bit of salt itself. I don't knowingly use MSG at all. It does weird things to me sometimes. But on the whole Kevi's is sweeter than salty.

I also have a hippie era dehydrator that I sometimes use to dry my jerky more. That is after I take it out of the Cookshack.

I think you need the salt, for preservation. The butcher supply place I go to has Pink Curing salt, may be Instacure not sure, 1 oz will do 25 pounds of meat.

If i were wanting to watch the sodium level, i would give it a try mixed with water or maybe a low sodium beef broth, leave the meat soak in this solution for a day or so, then put a dry seasoning mix of your favorite spices on it and dry.