White "stuff" on jerky after it has been chamber sealed for more than a month.
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vj, afternoon… At -10…, could it be ice ??? does it melt… I’m thinking, with that much water added, the dissolved salt is coming to the surface and crystalizing…
Cut back on the water… -
Vjbutler, are you using well water or chlorinated city water? It could be something precipitating out over time.
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Vjbutler, are you using well water or chlorinated city water? It could be something precipitating out over time.
Rusty Paul I am using well water. I did some research and this is something I want to eliminate as a possibility. My next batch will be the exact same process using distilled water. I’m not sure this is the answer as we don’t really have a lot of lime scale or white build up with our well water but certainly worth a try.
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I’ve had the same thing happen the last time I made jerky. I trimmed all the fat and silver skin off and did whole muscle. It started about a week after to a bag I had in the fridge. It happened to both opened and unopened bags.
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Rusty Paul I am using well water. I did some research and this is something I want to eliminate as a possibility. My next batch will be the exact same process using distilled water. I’m not sure this is the answer as we don’t really have a lot of lime scale or white build up with our well water but certainly worth a try.
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I will toss my 2 cents in here. 1st off yes you can use less seasoning and have a safe product just make sure you always use the proper amount of cure. Never skimp on the cure.
2nd off i think maybe a couple things here to help. Never use city or well water in your meat unless they go through a very nice filtering system. I would always suggest using distilled water in everything you do. And i do think this is what is causing your issue is contamination from water. What you can do is get a plate or small bowl and put a bunch of water in it, put that in the dehydrator until its all evaporated then look at whats left on your plate and you may be quite surprised to see whats there.
With that, its ok to have super duper lean meat with no fat and silver skin/sinew. But i would highly recommend possibly adding a small amount of beef fat to your jerky to make a better product. It will help hold seasoning, add flavor, and make it so its not too dry.
But i would highly recommend you doing the water dehydrator test to see your contaminants in your water. -
I will toss my 2 cents in here. 1st off yes you can use less seasoning and have a safe product just make sure you always use the proper amount of cure. Never skimp on the cure.
2nd off i think maybe a couple things here to help. Never use city or well water in your meat unless they go through a very nice filtering system. I would always suggest using distilled water in everything you do. And i do think this is what is causing your issue is contamination from water. What you can do is get a plate or small bowl and put a bunch of water in it, put that in the dehydrator until its all evaporated then look at whats left on your plate and you may be quite surprised to see whats there.
With that, its ok to have super duper lean meat with no fat and silver skin/sinew. But i would highly recommend possibly adding a small amount of beef fat to your jerky to make a better product. It will help hold seasoning, add flavor, and make it so its not too dry.
But i would highly recommend you doing the water dehydrator test to see your contaminants in your water.lamurscrappy I am going to try the distilled water mix today and I will do the dehydrator test this week. I won’t know if water is the issue for a few weeks but I am certainly hoping that it is. For this particular product I don’t have option of adding fat. I do that when I making batches for myself but these clients want 100% lean product. They know the fat adds some nice flavor but they are quite content with the flavor of the lean meat and moisture content when I use carrot fiber. Thank you again for your input.
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lamurscrappy I am going to try the distilled water mix today and I will do the dehydrator test this week. I won’t know if water is the issue for a few weeks but I am certainly hoping that it is. For this particular product I don’t have option of adding fat. I do that when I making batches for myself but these clients want 100% lean product. They know the fat adds some nice flavor but they are quite content with the flavor of the lean meat and moisture content when I use carrot fiber. Thank you again for your input.
vjbutler no problem let us know
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vjbutler I was reading something about jerky today and it was saying that after jerky is done cooking and is put into a cooler overnight before packaging that you cannot take it out of the cooler and into a room temperature room to package it.
The exact words were “Always package product at the same temperature as the packaging room. In other words, don’t bring jerky out of a 38° cooler into a 60° room to package. This causes sweating and salting out. If this occurs, your product will look moldy.”
I’m not 100% sure how we avoid this as home processors as most of us don’t have walk-in coolers that we can roll a vacuum machine into to do our packaging. From how I read that I would say home processors should be letting it come up to room temperature before vacuum packing. lamurscrappy Do you guys have a process for this?
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vjbutler I was reading something about jerky today and it was saying that after jerky is done cooking and is put into a cooler overnight before packaging that you cannot take it out of the cooler and into a room temperature room to package it.
The exact words were “Always package product at the same temperature as the packaging room. In other words, don’t bring jerky out of a 38° cooler into a 60° room to package. This causes sweating and salting out. If this occurs, your product will look moldy.”
I’m not 100% sure how we avoid this as home processors as most of us don’t have walk-in coolers that we can roll a vacuum machine into to do our packaging. From how I read that I would say home processors should be letting it come up to room temperature before vacuum packing. lamurscrappy Do you guys have a process for this?
Jonathon thats good information. So when your done cooking jerky either dehydrator, smoker or oven you should pull all the meat and put it into a food safe/usda container. For home use a large ziploc bag will do. Let it sit in that container for about 6 hours covered slightly but allowing excess moisture to escape and come back. But do this at room temperature, do not immediently package, eat, or put in a cooler right after its been cooked. It needs time to finish itself and even out. Moisture is going to return to the meat and the jerky will heat up a bit and help even all the meat out so its roughly cooked and dried to the same level. After that 6 hour mark is when a good time is to package the meat. Preferably a vacuum sealer or a tight package with a scavenger. Only after the meat is packaged should you put it in a cooler. Never put freshely made jerky directly into a cooler/refridgerator it needs that time to rest at room temperature.
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