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Old 08-20-2006, 03:12 PM   #1
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Venison Jerky

I am having a problem with my jerky starting to mold at about4-5 days. I am using the proper amount of cure, and if I begin to use more it gets to salty tasting. I am allowing it to completely cool (10 Hours) then packaging it in plastic ziplock bags. My venison is very lean, with no fat. any Ideas what is giong on???????

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Old 08-20-2006, 03:38 PM   #2
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I just always refrigerate my jerky. There is just too much humidity. The cure is not a preservative really. Commercial jerky probably has added preservatives. And it wouldn't have as much to do with fat as the degree of dryness of the jerky.
If you have a vacuum sealer you could seal it in packages. That would preserve it outside the fridge.
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Old 08-20-2006, 04:25 PM   #3
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Can you list your cure and process?
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Old 08-20-2006, 04:59 PM   #4
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Actually I don't put a cure on jerky--I do on some summer sausage I make and it is Morton's Tenderquick. I just marinate meat strips in a soy marinade and then dry it.
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