Time to ask the experts.
I made a batch of jerky just over a week ago. 3lbs total weight, meat and brine.
Is that mold?
Brine consisted of,
1/2 cup Low sodium soy
3tbs Worcestershire
1/2 cup purified water
1tb kosher salt
1t garlic powder
1/2t onion powder
1t fresh ground black pepper
1/2 cup hatch chili marinade
4 grams of cure#1
Again the total weight came to 3lbs with a bit of manipulation of meat.
I mixed everything but the meat in a large ziplock until disolved then added the meat and mixed until coated.
I believe that it.
It was in the refrigerator for just over 24 house, massaged several times during.
I patted the extra liquid off and place the pieces in my dehydrator at 160 for about 6 hours. The pieces would slightly Crack but not break so I presumed they were done. I put them in ziplock bags with the top rolled open to cool on the counter. From there the baggies went in the fridge.
Now a little over a week later I see what appears to be mold on some of the pieces. One of the pictures looks almost like salt residue.
It has had a mild sour smell but I'm not sure if that is from the hatch chili and or Worcestershire.
Sorry for the long thread but I'm just getting into making jerky and certainly don't want to get anyone sick.
I would appreciate any advice, corrections and opinions to get me straightened out with this.
Best regards
I made a batch of jerky just over a week ago. 3lbs total weight, meat and brine.
Is that mold?
Brine consisted of,
1/2 cup Low sodium soy
3tbs Worcestershire
1/2 cup purified water
1tb kosher salt
1t garlic powder
1/2t onion powder
1t fresh ground black pepper
1/2 cup hatch chili marinade
4 grams of cure#1
Again the total weight came to 3lbs with a bit of manipulation of meat.
I mixed everything but the meat in a large ziplock until disolved then added the meat and mixed until coated.
I believe that it.
It was in the refrigerator for just over 24 house, massaged several times during.
I patted the extra liquid off and place the pieces in my dehydrator at 160 for about 6 hours. The pieces would slightly Crack but not break so I presumed they were done. I put them in ziplock bags with the top rolled open to cool on the counter. From there the baggies went in the fridge.
Now a little over a week later I see what appears to be mold on some of the pieces. One of the pictures looks almost like salt residue.
It has had a mild sour smell but I'm not sure if that is from the hatch chili and or Worcestershire.
Sorry for the long thread but I'm just getting into making jerky and certainly don't want to get anyone sick.
I would appreciate any advice, corrections and opinions to get me straightened out with this.
Best regards
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