Shelf-stable jerky???

Micah
I made jerky out of chicken breasts a few weeks ago. I cut it and marinaded it for 2 days in a mixture of soy sauce red wine vinegar, small amount of lemon juice, hot sauce and granulated garlic and black pepper. I then put it on the racks and sprinkled my seasoning mix on it. I did dry mine this time in a dehydrator and not a smoker, but it kept most of the summer through the heat and humidity we experienced here, I kept it ziploc bags on the kitchen counter. With no spoilage or green stuff showing up.

Sorry I don't have exact amounts but I sometimes don't always measure things when I should.

dave

I haven't been around much so I haven't had time to answer the question.

Let me research a little bit. The jerky I smoke doesn't stay around long enough to worry about being stable.

What specifically are you trying to achieve? Wanting to create something to sell or just wanting to make a lot of jerky at one time for eating?

Smokin'