I work in a cheese plant here in wisconsin believe it or not! Our recipe specialist gave me some sorbic acid to preserve jerky or snack sticks after smoking. It is the same as potassium sorbate(the effect).I tried it with my firsr batch of jerky done last sun..Tonight i ate jerky that was sitting on counter wrapped in a napkin since last sun. It was alot drier but tasted and smelled the same as other jerky! You dilute an ounce to a gallon of water and dip jerky into mixture right out of smoker then let dry. Further testing will determine more results as i vaccum packed some too that is on counter . I will pass along results!
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