One of the top questions that I always am asked is “how long does jerky stay good?” The simple answer is 1-2 months for homemade jerky and 1 year for commercial jerky. Now with that said, don’t go leaving an open bag of jerky sitting in the sun and expect it to last 2 months.
The reason jerky even came about was to solve a problem of keeping a protein source edible for long periods of time when food was not available. Dehydrating meat removes moisture so that bacterial or fungal enzymes cannot react with the meat which in turn preserves it from spoiling. What started as a Native American process of preserving meat for necessity has evolved into great tasting snack food. Let’s take a look at what impacts the shelf life of your jerky.
1. Lean Meat – Fat is the enemy when it comes to making jerky. Fat will spoil fast and make the jerky go rancid quicker than it would if there wasn’t fat. Purchase lean meat and trim all visible fat before drying.
2. Cure – Most commercial producers use a cure consisting of sodium nitrite to extend the life of their jerky to 1 year. This prevents bacteria that could survive in meat that is only dried and not cooked. It is not a requirement to use a cure and most homemade recipes do not include one. This is why you will heat homemade jerky to 160° F, allowing your jerky to stay bacteria free without a cure.
If you want to include a cure in your recipe, a popular cure you can purchase at your local supermarket would be Morton® Tender Quick®. I personally use Prague Powder #1 which I purchase online. This includes Sodium Nitrite & Sodium Nitrate which will aid in preservation. When using a cure, you will notice that it gives jerky that red color you often experience from store bought products. It will also alter the taste, giving it that beef jerky flavor everyone is familiar with.
3. Drying – The longer you dry jerky the longer it will last. However, over drying jerky will result in it being extremely chewy. So dry jerky to a desired texture and concentrate on the storage techniques listed below to lengthen your jerky life.
4. Storage (lack of oxygen) – One of the main reasons that commercial beef jerky stays good for so long is because they make sure there is no oxygen in their finished product packaging. This is normally done by shooting nitrogen into their packages to flush out the oxygen before inserting the jerky and sealing. I don’t know about you, but I don’t have nitrogen laying around the house for jerky making! So here are the best practices you can do when storing your jerky to keep it fresh longer.
- Allow to cool for several hours before storing in air tight containers.
- Use vacuum packaging to extract oxygen in order to prevent spoilage. Vacuum sealers can be purchased relatively inexpensive and they work great for storing homemade jerky. If you are a hunter like myself, more than likely you already have one of these in your pantry. I use mine all the time for game meat and fish. It really extends the life of your catch.
- Store in dark, cool places like a pantry. Do not leave jerky in direct sunlight as this can cause condensation within the bag which could result in mold. A little fogging is okay, but if water droplets appear inside your jerky bag; remove jerky and dehydrate longer. Water droplets lets you know that the jerky was NOT dried long enough.
- If wanting to keep jerky for longer than 1-2 months, you can freeze it for up to 6 months. Freezing can alter the taste of jerky and I personally don’t recommend it. A better practice is to make smaller batches and eat within a month or two, rather than making a big batch and having to much jerky at once.
If you follow these steps, you can expect your homemade jerky to last between 1-2 months after initial airtight packaging. When stored in ziplock type bags and either a dark pantry or a refrigerator, jerky will last for 1-2 weeks. If you open an airtight bag of jerky, consume that jerky within 1 week. Even though it can last 2 months in a vacuum sealed container, after opening, you are going to want to eat that jerky!
Personally I don’t have a problem with keeping jerky for long periods of time because I eat it fast, real fast! I also do not make large batches as I tend to try new recipes and don’t want to get stuck with 5lbs of jerky that just doesn’t taste great. Unfortunately, not every recipe I try tastes great; but with only 1/2lb of not so great tasting jerky, I don’t mind feeding it to my parents dog and moving on to the next! The recipes put on this blog however are the recipes that passed the delicious taste test and deserved a spot on Jerkyholic.com! I never put bad tasting recipes on this blog!
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