Moldy venison jerky

[Chef Munky]

Sounds to me like your jerky dehydrated at a constant temp of 160 was too high.
It had hardened the outside too fast for all the moisture from the inside to dehydrate slowly out. Trapping the moisture in.

Ziplocks are great for short periods of time. Around here long term storage isn't a problem. The jerky is usually gone by the next day.

If you can in the future, for long term storage invest in some Silica Gel Packets. They absorbs up to 15% of it's weight in water vapor. It's FDA approved. Not expensive at all. So 1 packet inserted into a flavor sealed bag should keep your jerky safe from mold.

Mylar bags can also be used for storing jerky.

Munky.

[bkwc129]

Big jerky store in Dundee Michigan. Signs all around the store "Do not store jerky in plastic". I asked them why not, the answer it has to have air.

You get plain brown lunch bags in the store and choose from many different meats and flavors.

I will still freeze in air-tight plastic bags, but place in paper to unthaw and store.

[Greg Who Cooks]

That makes a lot of sense, because enclosed air allows condensation and moisture allows mold growth. In a paper bag any excess moisture will evaporate into the surroundings and prevent enough accumulation to grow mold.