STORING JERKY

Large pieces of jerky can be cut into pieces with clean kitchen scissors (or a sharp knife).  Use paper towels to remove any moisture from dried jerky.  

Once jerky is dry, place into an airtight container, zip lock bag or vacuum seal for long-term storage. Bags are ideal for portioning jerky. Vacuum sealing extends the storage period of jerky, so is ideal for large batches. You can vacuum seal into jars/containers or in bags. 

Oxygen absorbers are also beneficial – they remove oxygen from the jerky bag during storage and also from introduced air (when the bag is opened). If you are using zip lock bags, adding an oxygen absorber packet helps to prevent spoilage during storage. 

Ensure all packaging is labelled and dated clearly. 
  
ROOM TEMPERATURE 
Temperature: around 20°C (68°F) 
Zip lock bag: around 7-10 days                    
Vacuum packed: around 1 month 
Packaging: airtight jar or container, zip lock bag or vacuum sealed bag. 
Store jerky in a cool, dark and dry place i.e. pantry.  
Check occasionally to ensure no spoilage is occurring. 
  
REFRIGERATOR 
Temperature: 0-4°C (32-39°F) 
Zip lock bag: up to 1 month            
Vacuum packed: up to 3 months 
Packaging: airtight jar or container, zip lock bag or vacuum sealed bag. 
Store jerky in the back of the fridge (not the door).  
Check occasionally to ensure no spoilage is occurring.  
  
FREEZER 
Temperature: around -18°C (0°F) 
Zip lock bag: around 3 months           
Vacuum packed: around 6 months 
Packaging: airtight jar or container, zip lock bag or vacuum sealed bag. 
Store jerky in the bottom of the freezer.  

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