How long does homemade jerky keep?

Discussion in 'Making Jerky' started by ciaran doherty, 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?
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    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
  3. Sounds good! I think I'm being overcautious!
  4. I throw a small O2 absorber in the package before I seal it.
  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

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

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