How long does homemade jerky keep?

ciaran doherty

Newbie

Original poster

Mar 29, 2015

2

10

• Mar 29, 2015

• #1

Actually it's biltong that I've made, cured with salt (no nitrates) and hot smoked for 6 hours (75 degrees C/170 in F) then dried for just 24 hours at room temperature before being sliced and vacuum packed and put in the fridge.

I'm just wondering if vacuum packing actually creates an unsafe anaerobic environment for things like botulism?

I can see the met through the pack and it looks fine but I'm mainly worried about botulism. It's 2 weeks old now, do you guys still think it's safe?

 

crazymoon

Legendary Pitmaster

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

Aug 24, 2014

7,819

3,171

Great North Woods, NH

• Mar 29, 2015

• #2

CD, I've got jerky  packages in my fridge that are 2-3 months old and are still scrumptious when I open them up.Vacuum sealing keeps most of the air out so you'll be fine.

 

Last edited: Mar 29, 2015

ciaran doherty

Newbie

Original poster

Thread starter

Mar 29, 2015

2

10

• Mar 29, 2015

• #3

CrazyMoon said:

 
CD, I've got jerky  packages in my fridge that are 2-3 months old and are still scrumptious when I open them up.Vacuum sealing keeps most of the air out so you'll be fine.

Click to expand...

Sounds good! I think I'm being overcautious!

 

minotbob

Newbie

Aug 19, 2013

22

10

Minot, ND

• Mar 29, 2015

• #4

I throw a small O2 absorber in the package before I seal it.

 

eman

Gone but not forgotten. RIP

OTBS Member

Feb 3, 2009

5,316

139

• Mar 30, 2015

• #5

So you salted the meat you did not cure it. Use the rules for cooked beef for storage and use