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Old 08-20-2006, 02:12 PM   #1
Assistant Cook
Join Date: Aug 2006
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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???????


DenShir is offline   Reply With Quote
Old 08-20-2006, 02:38 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.

Gretchen is offline   Reply With Quote
Old 08-20-2006, 03:25 PM   #3
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Location: Portland, OR
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Can you list your cure and process?
ChefScotty is offline   Reply With Quote
Old 08-20-2006, 03:59 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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