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Preserving homemade jerky?

Posted by ms_minnamouse (My Page) on
Thu, Oct 25, 12 at 3:22

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?


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RE: Preserving homemade jerky?

Perhaps this link will provide some insight. I suspect your finished product rehydrated from moisture in the air - enough so it molded. This is a potential problem with all home-dehydrated food. Even opening the containers and leaving the lid off too long will allow the food to rehydrate and is why I store food in small containers to lower the total number of times it might be exposed to air. For things like apple slices, which we use as a snack food, I'll first place them in a small snack-size zip-lock size bag, then stuff them in a 1/2-gallon jar. So each time the jar is opened, the apple slices are not exposed to moisture. No air-drying necessary for your jerky. Air-drying requires high heat (a minimum of 85-degrees F., and low humidity.

-Grainlady

Here is a link that might be useful: National Center for Home Food Preservation - Drying Jerky


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