Preserving homemade jerky?
K, so I lightly steamed some lean pork. No visible fat, very lean. Then I thinly sliced it and dried it for hours at about 160 Fahrenheit. Then I took it out and soaked it in a broth of ascorbic acid and potassium sorbate for an hour and then I redried it again at the same temperature for another few hours. Then I let it sit out for a couple of days to finish air drying.
I put it in a freezer bag with a paper towel (to absorb moisture, I hoped) and it's moldy several days later.
What gives? What did I do wrong?