View Full Version : beef jerky refrigerate or not
clydegator
10-13-2013, 08:20 PM
I made some beef jerky in my smoker today. Sliced sirloin and marinated in teriyaki sauce over night. Smoked between 150 & 200 for about 4 hours. Turned out pretty good for my first attempt. Just not sure if I need to keep it refrigerated or not.
oifmarine2003
10-13-2013, 08:24 PM
I don't think so, if cured.
martyleach
10-13-2013, 08:25 PM
^^^ Same answer.
caseydog
10-13-2013, 08:32 PM
Yeah, if it isn't cured, you should keep it in the fridge. Keep it moist, too. Jerky can get tough if it isn't kept moist, IMO.
The big brands keep it moist for months with chemicals, but homemade jerky needs TLC to stay moist. I rehydrate older naturally made jerky by wrapping it in wet towels and heating it in the microwave, and works pretty well. It kind of steams it. Same flavor, but easier to eat.
CD
oifmarine2003
10-13-2013, 08:35 PM
. I rehydrate older naturally made jerky by wrapping it in wet towels and heating it in the microwave, and works pretty well. It kind of steams it. Same flavor, but easier to eat.
CD
Good idea! Thanks for the tip.
IamMadMan
10-13-2013, 08:45 PM
As stated above....
If it isn't cured keep it refrigerated and sealed. I refrigerate all my jerky, even when cured.
Also if it is not cured it will have a shorter shelf life than cured jerky, but if it's good that shouldn't be a problem.
clydegator
10-13-2013, 08:46 PM
Did not cure only marinated in teriyaki sauce. Sounds like i will keep refrigerated. To be safe. Like I said this was my first time making Jerky. How would I cure the meat. Thanks
IamMadMan
10-13-2013, 09:11 PM
The primary and most important reason meat is cured is to prevent food poisoning. Any meat or sausage that will be smoked or cooked at low temperatures must be cured to insure food safety. Food exposed to temperatures ranging between 40° - 140°, lack of oxygen, moisture, and or high humidity can all trigger the growth of bacteria causing food poisoning. Meat or sausage which contain moisture when smoked at low temperatures below 140°, the smoke, and the heat eliminate oxygen making ideal conditions for food poisoning.
Curing salts in meats and smoked sausages prevent not only food poisoning, but also impede the development of many food spoiling bacteria that can thrive in low temperature environment of a smoker. These curing ingredients extend the self life of the meat, retard rancidity, and provide the characteristic flavor and color associated with specific meats.
add 1 level teaspoon pink salt #1, prague powder #1, or Instacure #1 into the liquid for every 5 pounds of meat. Thoroughly dissolve the cure into the jerky liquid mixture before adding the meat. Morton makes TenderQuick and this is not interchangeable with pink salt #1, prague powder #1, or Instacure #1.
Morton Tenderquick is a different formulation, for every pound of meat dissolve 1 TBS of Morton Tenderquick into warm liquid being used in the jerky making process. Cool the liquid before pouring over the meat. Because Morton Tenderquick contains salt, omit any salt from your recipe.
Soak meat in the liquid for 24 hours...
Budman1
10-13-2013, 09:17 PM
Usually jerky doesn't last long enough to worry about refrigeration.:-D
Smoke Dawg
10-14-2013, 09:30 PM
I always brine but just use non iodized salt a touch of Brown sugar, Garlic and onion powder (or salt).
I usually make big batches (out house sized Smokehouse) so I have enough to last. I vacuum pack and freeze and it will last a couple years if you hide it well in the freezer.
Thawing actually does help to moistirize.
http://www.bbq-brethren.com/forum/sh...d.php?t=172692 (http://www.bbq-brethren.com/forum/showthread.php?t=172692)
thirdeye
10-14-2013, 10:00 PM
I use curing salts in my jerky to keep it safe during the long smoking and drying times, and for a slight change in texture..... but since my cure is not a preservation strength of cure, I refrigerate it following a cool down period. If it is bagged too soon and put into the fridge, condensation will form. Condensation can lead to mold.
It can help to put a paper towel or a strip of butcher paper or brown paper bag in the zipper bag with the jerky, any of these things can soak up surface moisture.
Once jerky cools down you might see some white specs, this is usually pieces of fat, but double check to make sure it's not mold.
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