How do I store venison jerky?greenspun.com : LUSENET : Countryside : One Thread
My husband just picked up his 5# of venison jerky today. My ? is, how do I store it? Any ideas besides in plastic-type ziploc bags? Thanks for your help!
-- Maggie (firstname.lastname@example.org), December 21, 2001
I'll be glad to keep some in my belly for ya! LOL!
Have you thought about maybe vaccuum packing it? Is there some reason you don't want to use the ziploc bags?
-- Cheryl in Ks (email@example.com), December 21, 2001.
You can put them in mason style (canning?) jars with lids, you can store them in large glass or plastic barrell type jars (with lids), you can store them in the jars they sell with the "wire sealing" lids. . . . etc. There are many ways to store it!!
I envy you . . . my dehydrator is in storage and we have a deer in the freezer that would make great jerky right about now!!!!
-- wolfie (firstname.lastname@example.org), December 21, 2001.
Hi Maggie i put mine in plastic wrap then wrap iy in white butcher paper and freeze it till im ready to have some. Bob se,ks.
-- Bobco (email@example.com), December 21, 2001.
P S Maggie when i take it out of freezer i keep it in a brown paper bag in the fridge take the plastic and freezer paper off. Bob se,ks.
-- Bobco (firstname.lastname@example.org), December 21, 2001.
Maggie: If only 5 pounds, I would not worry about it as it would be gone in 2 or 3 days in my household! In practial theory, it could be stored in a jar, either plastic or glass, and covered. The meat will have "cure" added during the marinading process so it's not going to suddenly begin to go bad or rot. The cover mainly would be to keep out insects, rodents, and moisture. With that small amount the only reason to store it in the freezer is to keep that "meat candy" from vanishing in a few days. With me, the usual successful hunt and this year's jerky project started out as 50# of buck meat with 100% of the fat removed and then ground like hamburger. Made 5# batches, which is just right the the 5-shelf Excalibur, and used a Jerky Shooter to make the strips. Each batch when done, went into a gallon size ziploc and into the freezer. No problem. If anything, freezer storage will dry it perhaps more but I've never managed to have any left after a few months. So, best bet would be ziplocs for freezer storage or glass jars for short term table storage.
-- Martin Longseth (email@example.com), December 21, 2001.
I too have to hide my jerky or it will be gone in a few days! I keep some in jars, some double bagged and hidden in the freezer. After spending all that time slicing and drying, I want it to last a little longer than a day. I think I could live on the stuff!
-- cowgirlone (firstname.lastname@example.org), December 21, 2001.
My son is making Jerky now. It will be gone in a day or so. After we have had our fill then in to a lock bag and fridge. jim
-- Jim Raymond (email@example.com), December 22, 2001.
A question for Martin!! What spices do you add to the ground meat to make jerky?? I'd be very happy to find a good recipe for jerky using ground meat!
-- Ardie /WI (firstname.lastname@example.org), December 22, 2001.
It must not be very good jerky if you have to worry about storage! Here in my house 5# wouldn't last but one to two weeks. However, if you place it in ziplock storage bags and squeeze as much air out of it as you can before zipping it. Place it in the frig. or freezer it will last for several months.
-- r.h. in okla. (email@example.com), December 22, 2001.
We keep our in a Ziploc bag for the few days it actually exists in the house. Our kids love it and we do too so its seldom around very much. As for a recipe the only one I have is for the one I have. We have a meat slicer works wonderful you freeze the huge chunks of meat then my hubby slices it into thin strips. We use this recipe with venison. I also have meat scales so its all weighed out. We have a dehydrater and a smoker. We us ethe smoker for venison jerky as its bigger does more but I believe we have used the hydrater once for making jerky. Good luck in making Jerky.
1 1/2 lbs. Buffalo Sirloin Tip Roast 1 tsp liquid smoke 1/3 tsp garlic powder 1/4 C soy sauce 1/2 tsp pepper 1 tsp onion powder 1/4 C Worcestershire sauce Semi-freeze meat, slice 1/8 inch thick strips Marinate overnight in refrigerator. Turn occasionally. Drain well on paper towels, pat dry. Lay on an oven rack. Do NOT overlap. Place a cookie sheet on lower oven rack to catch drips. Roast at 125 to 140 degrees for 8 to 10 hours. Leave oven door slightly ajar , taste for desired doneness
-- L.Slack (LSMWA@YAHOO.COM), January 13, 2002.