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I am getting ready to make a large batch of jerky Sunday. I will make about 15lbs. What is the best way to store for the long haul. I will vacuum seal them in smaller bundles. The jerky will be cured. Thanks
the vacuum sealed small bundles should be fine (i'd keep them in the freezer until use) but once each bundle is opened, i've found the best storage container to be a spaghetti sauce or similarly-sized jar with a few holes poked in the lid.
is this 15 pounds before or after drying? if it is after, your plan sounds good. if it is before, expect about 3 lbs of finsihed jerky. with a batch like that, i'd simply keep it in a pan or a few jars as described above on the top shelf of a closet that the kids can't reach.
On average I yield 33% dry product when finished doing jerky-I also sucky bag and freeze for long term,once opened it's as moist as when it went in.good luck on the jerky.
desertlites brings up a good point, there are a lot of different preferences when it comes to the moistness (or dryness) of jerky and that will have a lot to do with determining your storage method. i tend to dry myne pretty well so that the outside is rather leathery and there is just a bit of moisture left on the inside. others prefer it fairly moist both outside and in. the advice i gave would be good for my kind of jerky, but maybe not for others.
Vacuumed sealed and into the freezer. I prefer small batches in the vacuum bags so when it is pulled from the freezer there is no need to store..........yum!