venison jerky-how long will it keep?

[D Sanders]

Hello all,

I hope I put this post in the right section. How long will venison jerky last unrefrigerated? I want to send some venison jerky to my son who is in the Marines and will soon be deployed to Afghanistan. It will take some time to get there unrefrigerated. I don't want to make him or any of his buddies sick. Is their something I can pack it in to help it keep longer for that long trip.

Hawken Hunter 60

 

[Claude Mathis]

I've had jerky last for over a year. Probably would have lasted longer, had I not found it in my gear and eaten it.

You should never refrigerate it. That will put moisture in the meat. You jerk meat to preserve it, so putting it in the fridge will only ruin it. The freezer is even worse (ice crystals=water). IMHO

 

[Homesteader]

Do you keep your jerk in an airtight container, Claude? I put up some about half a year ago, with some in one of those plastic bin things with a clip on each side of the lid. Some of it I just wrapped up in butcher's paper. Haven't seen any obvious difference yet.

 

[rabjr]

Man it just don't last here that long but I put a handful or two into those airtight bags that suck all the air out. Store or ship it that way. I no longer have cousins stationed in Iraq but I shipped a hell of lot of it over there that way.

 

[Claude Mathis]

Do you keep your jerk in an airtight container, Claude? I put up some about half a year ago, with some in one of those plastic bin things with a clip on each side of the lid. Some of it I just wrapped up in butcher's paper. Haven't seen any obvious difference yet.

Airtight containers can generate moisture. I store it in brown paper bag, in a cool dry place.

 

[ohio ramrod]

As long as it kept dry it will keep for years. I have vacum packed it as well as just putting it in a cloth bag. Vacum packing will guarantee that no moisture enters the meat.Shipping across the pond could expose it to moisture so I would recommend vacum packing.Make sure it is fully dry or you will trap the moisture in the bag. But then that is just MHO.

 

[crockett]

I think some of it may depend on how you made the jerky. I cut really thin slices and hang it up to dry- that's it. I had some I forgot about because of a move and ate it 10 years later- still okay.

I have never made jerky using spices, salt, teriyaki sauce, etc. That stuff might draw moisture and shorten shelf life.

 

[JNG]

My is a Rescue swimmer on a SeaHawk he spent 6 months off the coast of East Africa on the USS Gettysburg. I sent him deer and beef jerky 4 or 5 times in care packages. For the jerky all I did was pack it in a brown paper bag and boxed it with the other goods. It took approx. 3 to 6 weeks for him to get it. The weather was either 100-0 or 100-100 depending where he was. He said, that it was just like I dried it yesterday. Just my two cents.

Joe

 

I forgot about a cache of edibles we had in an old cabin (cattle camp) in Northern Colorado. Hadn't been there in several years being so far back and only available by either walking or horseback. To our surprise we found everything we left; flour, parched corn and jerky (stored in cloth bags) still in useable condition. The corn and jerky had gotten a little harder than usual but we still ate it and didn't get sick? :bow: :redface: :shocked2: :shake: When you hungery thats just the way it is, right guys. :youcrazy:

 

[shmrck1]

My personal thought is when drying the meat make
sure you get all the moisture removed that you can.Remove as much fat as possible before the
drying process,thus using a very lean cut of
of beef,venison or whatever.
Some of the best jerky I have ever made was from the deli,from turkey pestromi.Go figure :hmm:
Keep seasonings dry to eliminate moisture.
Properly prepared I really don't know why it would not last for at least a few years.I do know
I have found it in my hunting jacket that had to
be a year old,at least!
Moisture is Jerkeys,worse enemy!!!!
snake-eyes

 

[Deadeye]

I store mine in the freezer in ziplock bags. It doesn't freeze because there is no moisture in it.
Lasts for yrs. this way and doesn't get harder. I know some folks who just dry it on a clothesline
in the sun, put it in a pillowcase and hang it some where til its eaten. I usually make mine in the oven at about 150 degrees with the door cracked open.. Put it in when you go to bed, ready when you get up, store it in the freezer in ziplocks.
Deadeye

 

The purpose of "jerking" or drying meat is to preserve it. It works and it will last for years.

Putting properly dried meat in the freezer is unnecessary. Anything put in the freezer will attract moisture, thus defeating the original purpose of drying the meat.

 

[redwing]

I leave a cloth bag of "goat Jerky" Antelope in my truck all winter. It is good until spring. :thumbsup:

 

[rabjr]

Vacuum packed bags stored in G.I Ammo can's in a cool dry place should last a camp, or end of the world bomb shelter for quite a while....well at least until 2012....

 

Meat sealed in plastic will generate moisture. Period.

Why do people go to the trouble of using the oldest method of preserving meat and then try to modernize it? Just dry it and store it properly.

 

[rabjr]

Haven't seen any generate moisture yet.

 

[redwing]

A well oiled cloth bag will work just fine. Might even add to the wild taste. :haha:

 

[lonehunter]

Two to three days, That is as long as it will keep here. It aint from heat, moisture, or anything like that.
Ya cant stay out of the stuff! :wink:

 

[shmrck1]

Carl,
I certainly agree! The idea is to make the meat or whatever
as dry as possible with little or no fat.
Taking into the drying process,properly
done and stored properly the meat or fish should last for a few years and beyond IMHO I like using fish mainly because of the lack of fat.
Anything dehydrated properly needs no special
storage. Out in the open,definitely not frozen,
or in the frig. Again IMHO
Lonehunter,
I agree it is hard to keep around :hmm:

 

[Claude Mathis]

Carl,
I certainly agree! The idea is to make the meat or whatever
as dry as possible with little or no fat.
Taking into the drying process,properly
done and stored properly the meat or fish should last for a few years and beyond IMHO I like using fish mainly because of the lack of fat.
Anything dehydrated properly needs no special
storage. Out in the open,definitely not frozen,
or in the frig. Again IMHO

I also agree. :thumbsup: