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???????
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.