I just made 75# or 10 gallons of jerky. I would like to store some of it in mason jars long term. Has anyone done this?
My thoughts were to add the finished jerky to hot quart jars and set the lids while hot.
Any success or failures with this or similar would be appreciated.
Failure recipe: Everybodys jerky preferences are different, mine is basically cool dried spiced meat. Some people dry their jerky at over 130 deg which to me ruins the flavor, tastes like leftovers. So anyway, I wanted to try a couple quart jars, I guess there was too much moisture in the meat when I jarred it, and when it was done it tasted like leftovers, had that cooked flavor. Since then, I have just vacuum sealed it...doesn't last long around here anyway, grandsons have noses to put a bloodhound to shame.