When I make jerky strips with ground beef I get mold growing three or four weeks later. I use lem seasoning and cure(pink),93/7 ground sirloin, dry in a lem dehydrator and store in food saver bags. What the heck am I doing wrong?
Moisture can kill jerky, even a small amount in the bags. Thats why when you get jerky in the stores there is a Moisture-Absorbe packet in the sackSo if delarosa is mixing the seasoning and cure properly why is he getting mold?
YWThanks nepas. This is an area I'm just getting into so your reply was very helpful
Your talking about Potassium Sorbate?The instructions state to mix 1oz with 42oz water. I assume that you lightly mist the meat and let it dry before vac sealing but what do you do with the other 41oz of mix? Does it need refrigeration or can it be stored in the cabinet? Is there a shelf life on this product? I can't seem to find much info for this.