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Two questions before I try making Jerky this summer

E elMember
1. How do you know when jerky is done? (i.e. take it out of the smoker)

Most of the recipes in the forum do not give an exact time. In addition, many people use different methods and times can vary greatly. Many of the pictures I see in the forum of Jerky range from light brown to black. Plus, I can’t use a thermometer on Jerky.

2. How long will Jerky last (storage) and does it need to be stored in the fridge?

After making it I plan to vacuum seal it in little bags. Do I then store it in the fridge or on the counter.
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cal 2cal 2Member
While I don't do a lot of jerky, I can tell you that the times vary do to the thickness of the meat. I like to use Tender Quick in my marinate to help preserve the jerky and it gives it a nice redish look. I personally would store in the frig or freezer, but it does have a shelve life like this, not that mine lasts that long.

Too much smoke or too long of a cook can get you the dark black look. I would try to taste a piece of it when you think it was close to being done.

good luck!
chef-boy-arniechef-boy-arnie"If you can't smoke it, you probably shouldn't eat it!"
quote:
Posted February 26, 2011 08:07 AM Hide Post
While I don't do a lot of jerky, I can tell you that the times vary do to the thickness of the meat. I like to use Tender Quick in my marinate to help preserve the jerky and it gives it a nice redish look. I personally would store in the frig or freezer, but it does have a shelve life like this, not that mine lasts that long.

Too much smoke or too long of a cook can get you the dark black look. I would try to taste a piece of it when you think it was close to being done.



That's my problem. I tend to taste too many while they're drying down and I come up short

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