White "stuff" on jerky after it has been chamber sealed for more than a month.
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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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