Beef Jerky Packaging

Discussion in 'General Discussion' started by prolixitasty, Sep 21, 2015.

  1. prolixitasty

    prolixitasty Newbie


    I have a few questions specifically with regards to packaging jerky.

    I plan to use barrier bags with oxygen absorbers, but I have two questions pertaining to this:

    1) My jerky tends to be cooked properly, but a slight bit of marinade usually sticks to the surface (as it's not completely dried out) giving the jerky a saucier/stickier texture. 

    My question is, would this excess marinade effect the shelf life of my jerky? The marinade consists of soya sauce, Worcestershire sauce, honey, liquid smoke and maple syrup along with spices.

    2) Given Question 1, I am wondering what type of shelf life I can expect from packaging my jerky wherein it will retain its original flavor and texture.

    Any help is greatly appreciated.

    Thank you,

    Last edited: Sep 21, 2015
  2. My guess is that vacuum sealing and freezing will make it last as long as you need. I have a Food Saver and Vacuum anything that needs to be frozen for a long time. Always stays good and never any freezer burn. 

    If you are thinking of just leaving it out like dried meat can be the glaze will very likely shorten its life. 
  3. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member


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