Mar 9, 2017 · Hard salami and dry-cured country hams: Use. Scrub mold off surface. It is normal for these shelf-stable products to have surface mold. But I'm not sure it's normal for jerky. For …

Nov 28, 2012 · When my jerky or sausage is cool i store in a brown paper bag in the fridge for a day before i vac seal. Once your jerky is cool and before you store you can spray potassium …

Aug 21, 2008 · Jerky should have around 90 to 95% of the moisture in the meat removed during drying. If it doesn't, the moisture still in the meat leads to the possibility of mold spores …

Aug 7, 2023 · I don't think it is fat. I think it is sinew. I make jerky pretty often and even fresh jerky tends to have some white streaks from connective tissue; they don't really absorb the …

Aug 15, 2007 · It has absolutely no compliments to the taste of jerky, creates a bad chewing texture/poor taste and as mentioned; creates an enviroment for mold. With jerky, the cleaner …

Nov 18, 2016 · That isn't mold, that's fat. There's a good picture of mold on beef in this page. Beef steaks have lots of fat, what's happened is that the fat on the surface of the meat has gotten …

Aug 16, 2018 · Mold seems to be what makes sticks & Jerky go bad as both are cured. That being said, I've had stick in a closed but breathable container on my desk for over a month …

Mar 5, 2008 · A solution of potassium sorbate will prevent mold formation on jerky. Use 7/8 of one ounce in a gallon of water, and spray or dip jerky with the solution after drying, or smoking. …

Jan 25, 2021 · I make ground jerky from basically fat free ground venison and have made it form 88/12 ground beef. The leaner the meat the better. ***I have a feeling you may need to mix …

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