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OP
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Wife and I just finished #50 of elk jerky after a dandy season and I would like to be able to keep some jerky out of the freezer to avoid the taste and texture the freezer can add.
My thoughts are to try dry canning by loading jars that are pre heated to 250ish and sealing while hot.
Anyone do this? Anyone have any other or better storage tips for non refrigerated long term storage?
All meat is whole muscle elk.
Thanks.
I would not buy something that runs on any kind of primer given the possibility of primer shortages and even regulations. In fact, why not buy a flintlock? Really. Rocks aren't going away anytime soon.
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Jerky? Jerky is dried meat. No need to freeze or can.
Politics is War by Other Means
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Campfire Outfitter
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OP
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I'm hoping to carry some into next elk season which could be up to a year.
I would not buy something that runs on any kind of primer given the possibility of primer shortages and even regulations. In fact, why not buy a flintlock? Really. Rocks aren't going away anytime soon.
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Joined: Jul 2013
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Campfire Member
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Jerky will mold if you don’t freeze it. What about just buying the packets that take the air out like jerky comes in from the store?
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Joined: Dec 2004
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Campfire Outfitter
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Campfire Outfitter
Joined: Dec 2004
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Wife and I just finished #50 of elk jerky after a dandy season and I would like to be able to keep some jerky out of the freezer to avoid the taste and texture the freezer can add.
My thoughts are to try dry canning by loading jars that are pre heated to 250ish and sealing while hot.
Anyone do this? Anyone have any other or better storage tips for non refrigerated long term storage?
All meat is whole muscle elk.
Thanks. I'd try vac-packing it, always had mold issues without keeping dried meats frozen long term. It seems to work for all those companies selling jerky in the stores.
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Joined: Jul 2015
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Campfire Outfitter
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I'm hoping to carry some into next elk season which could be up to a year. Then make pemmican out of it. Pemmican is good for decades.
Politics is War by Other Means
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a year is a long time. i store mine in paper lunch bags in the frig for a few months. maybe vac pak as someone said.
My diploma is a DD214
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Campfire Kahuna
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Campfire Kahuna
Joined: Aug 2004
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Wife and I just finished #50 of elk jerky after a dandy season and I would like to be able to keep some jerky out of the freezer to avoid the taste and texture the freezer can add.
My thoughts are to try dry canning by loading jars that are pre heated to 250ish and sealing while hot.
Anyone do this? Anyone have any other or better storage tips for non refrigerated long term storage?
All meat is whole muscle elk.
Thanks. I'd try vac-packing it, always had mold issues without keeping dried meats frozen long term. It seems to work for all those companies selling jerky in the stores. This.
Molɔ̀ːn Labé Skýla!
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Campfire Kahuna
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Campfire Kahuna
Joined: Jan 2006
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A poor man's vacuum pack is a quality ziplock bag and a soda straw. It's surprising how much air you can get out with your mouth.
“In a time of deceit telling the truth is a revolutionary act.”
― George Orwell
It's not over when you lose. It's over when you quit.
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Campfire Outfitter
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OP
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I threw my vac machine into the fireplace after hitting it with a hammer and pissing on it. That thing worked not so well for me.
Thats why I was considering the Mason jars. My wife is pissed because we can't put a bag of peas in the freezer after 3 elk this year, so I'm trying to buy some space.
I would not buy something that runs on any kind of primer given the possibility of primer shortages and even regulations. In fact, why not buy a flintlock? Really. Rocks aren't going away anytime soon.
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Joined: Oct 2009
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Campfire Regular
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Campfire Regular
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Mine never lasts a year. Too many samplers checking the quality.
The prepers might have some insight into dry storage of meat.
Curious in hearing your results.
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Mine never lasts a year. Too many samplers checking the quality.
The prepers might have some insight into dry storage of meat.
Curious in hearing your results. I hear you. We bought a commercial dehydrator and that thing changed the way we eat. It does 12 pounds every 5 hours.
I would not buy something that runs on any kind of primer given the possibility of primer shortages and even regulations. In fact, why not buy a flintlock? Really. Rocks aren't going away anytime soon.
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Campfire Ranger
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Campfire Ranger
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I threw my vac machine into the fireplace after hitting it with a hammer and pissing on it. That thing worked not so well for me.
Thats why I was considering the Mason jars. My wife is pissed because we can't put a bag of peas in the freezer after 3 elk this year, so I'm trying to buy some space. That had to stink. What about storing in a tub of salt? Isn’t that what the “old timers” did? Salt meat. Being dehydrated it shouldn’t draw in salt. Just keep mold off.
Dave
�The man who complains about the way the ball bounces is likely to be the one who dropped it.� Lou Holtz
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My jerky molds after thawing it out? Take it out of bag leave at room temp but moisture seems to build up and mold in a week or two
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Joined: Dec 2019
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Campfire Ranger
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Campfire Ranger
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My jerky molds after thawing it out? Take it out of bag leave at room temp but moisture seems to build up and mold in a week or two The mold is already on it then. What off you store your ziplocks in a sealed plastic container under bags of rice or dried beans?
-OMotS
"If memory serves fails me..."
Quote: ( unnamed) "been prtty deep in the cooler todaay "
Television and radio are most effective when people question little and think even less.
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Campfire Outfitter
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Thought there was some kind of vacuum sealer for canning jars used in storing dried beans and grains
Seems like it was a hand held vac pump that sucked the air out of the jar and force the seal down in place for long term food storage. I am sure of it ,was a article in the "Backwoodsmen " magazine. Mb
" Cheapest velocity in the world comes from a long barrel and I sure do like them. MB "
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Campfire Outfitter
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For long term storage, moisture is the enemy.
If it's molding up, it's because it has enough moisture to mold up.
Politics is War by Other Means
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Campfire Tracker
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Campfire Tracker
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Vacuum seal in 1 lb and freeze. Without a commercial preservation method you will loose it all without freezing.
Canning will reduce it to mush.
Beware of thieves, scammers and dishonest members on the "Fire" classifieds. Ya there is a thief here too. Whatever!!
They're all around the CampFire and everywhere.
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Campfire Regular
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Campfire Regular
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I would think a 5 minute cook may bring some piece of mind-
“Despite its extreme potency, botulinum toxin is easily destroyed. Heating to an internal temperature of 85°C for at least 5 minutes will decontaminate affected food or drink. All foods suspected of contamination should be promptly removed from potential consumers and submitted to public health authorities for testing.”
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Campfire Outfitter
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OP
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Don't confuse what I'm considering with canning. I'm thinking:
take dry jerky and drop it in a 250* jar and set a lid. When it cools, it should be under vacuum unless the temp comes up over 250.
It's worked for my morel stash.....but I've never tried jerky.
I would not buy something that runs on any kind of primer given the possibility of primer shortages and even regulations. In fact, why not buy a flintlock? Really. Rocks aren't going away anytime soon.
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