"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Dehydrator Discussions
Reply
 
Thread Tools Display Modes
 
Old 12-18-2011, 10:35 PM   #1
Assistant Cook
 
MeLinda.H's Avatar
 
Join Date: Dec 2011
Location: Oklahoma
Posts: 1
Moldy venison jerky

We recently made some venison jerky using one of the commercial seasoning kits. Followed all the directions, dried it in the dehydrator for 6 hours at 160 degrees. Now, about 10 to 12 days later, it has molded in the ziplock bags. Anyone have any ideas what could have been done wrong? Any help appreciated! Thanks!

__________________

__________________
MeLinda
MeLinda.H is offline   Reply With Quote
Old 12-18-2011, 10:41 PM   #2
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
My guess would be you didn't dry it long enough. I took about 10-12 hours at 150F to do mine.
__________________

__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 12-19-2011, 09:26 AM   #3
Head Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,026
To much moisture , You must get all of the air out of the bag. Did you refrigerate? Bacteria grows best at room temp! Green or white mold? white is ok , green- not so.
__________________
salt and pepper is offline   Reply With Quote
Old 12-20-2011, 08:32 AM   #4
Head Chef
 
sparrowgrass's Avatar
 
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,794
First, make sure it is mold, and not salt 'blooming' out on the surface.

Next time, put your finished jerky in the freezer. I know, it should keep at room temp, but the freezer is extra insurance. Jerky is too much work to let the end product spoil.
__________________
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Old 12-20-2011, 09:26 AM   #5
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,253
I am told that you need to make sure the meat comes to 160 quickly before you begin the drying process, otherwise you may never kill off bacteria because the meat never gets hot enough and, in fact, spends a great deal of time at the ideal temp for blooming the critters.

Bacteria usually dont die in the freezer, they just go dormant and dont multiply.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 12-20-2011, 11:30 AM   #6
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Quote:
Originally Posted by jennyema View Post
I am told that you need to make sure the meat comes to 160 quickly before you begin the drying process, otherwise you may never kill off bacteria because the meat never gets hot enough and, in fact, spends a great deal of time at the ideal temp for blooming the critters.

Bacteria usually dont die in the freezer, they just go dormant and dont multiply.
My understanding is that is what the cure is for.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 12-25-2011, 11:02 AM   #7
Head Chef
 
Join Date: Mar 2008
Posts: 2,110
I'm on the fence with the temperature to dehydrate venison jerky.
I've used the preset dehydration temperature of 140 degrees F--and I can't set it to anything else.
I've thought of heating it to 160 degrees F, then dehydrating at 140 degrees F. I've also heard the cure takes care of preserving it.

We've used the 140 degrees F dehydrating overnight method for years........but again, that doesn't guarantee it is safe. Ours is gone within a few days and we refrigerate it.

Like I said, I'm on the fence--and I just received 3 lbs of venison for Christmas--and I need to figure out what method to use today or tomorrow. MMMM venison jerky!! Your thoughts?
__________________
blissful is offline   Reply With Quote
Old 12-25-2011, 11:17 AM   #8
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
When I made it I used Morton's TenderQuick for the overnight cure.

I used the smoker to do my drying (and add some smokiness) and tried to hold at 140-150F. I was led to understand that cooking starts at 160F which is not desirable for jerky.

I have done this twice, got great results, but I will admit I am far from an expert.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 12-25-2011, 11:23 AM   #9
Head Chef
 
Join Date: Mar 2008
Posts: 2,110
thanks Frank!

I use a salt and pepper and soy sauce marinade--usually only a few hours. (other flavors added)
I'm no expert either, I do love it though.
__________________
blissful is offline   Reply With Quote
Old 12-25-2011, 12:42 PM   #10
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Quote:
Originally Posted by MeLinda.H View Post
We recently made some venison jerky using one of the commercial seasoning kits. Followed all the directions, dried it in the dehydrator for 6 hours at 160 degrees. Now, about 10 to 12 days later, it has molded in the ziplock bags.
I've never done this and I don't know the directions you followed, but did you let the jerky sit out at room temperature long enough for it to completely cool? And then afterwards put in bags?

Also, as commented earlier, it seems to me you'd want to get as much air out of the bag as possible, particularly considering the air might be moist even if the jerky is dry.
__________________

__________________
Greg Who Cooks is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:38 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.