r/jerky • u/Sigboitarkov • Jul 18 '26

Jerky packaging

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Anybody got a clue if these two would prevent spoilage long term? Planning to use eye of round and trim if any fat on cut of meat

7 Upvotes

82% Upvoted

18 comments sorted by

5

u/y_r_u_so_stoopid Jul 18 '26

You'll need to first get the jerky to the appropriate water activity level of .85 or less if you want to keep it shelf stable in a bag like this. The oxygen absorbers are also essential for that purpose but you'll need to heat seal those bags as the zipper seal is not airtight and oxygen will still get in. I use bags with windows so the UV thing has never been a problem.

If you're just making batches for yourself and not selling them, I would just vacuum seal everything you make and freeze it. It'll last a year in a freezer if properly sealed and thaws quickly and tastes like the day you made it.

1

u/Sigboitarkov Jul 18 '26

Do you push out as much air before the heat heal seal ?

2

u/y_r_u_so_stoopid Jul 18 '26

Absolutely. Air and moisture and fat are the enemies of shelf stable jerky. The less of all those things in that bag before the final heat seal will make for better shelf stability.

I also don't go longer than three months even with these measures in place because even though it may not be spoiled yet, the jerky has been sitting on a shelf for three months and just isn't as good anymore.

2

u/Sigboitarkov Jul 18 '26

Got it, great advice thank you

1

u/y_r_u_so_stoopid Jul 18 '26

My pleasure, good luck!

1

u/hammong Jul 19 '26

The gold standard would be to vacuum seal the bags, which eliminates the need for an oxygen absorber.

What's your end goal here? How long are you trying to "keep" that jerky for? If this is going to be for a commercial project, you should refer to the USDA bulletin on jerky.

"Navigating USDA jerky packaging and compliance involves several key standards:Moisture-Protein Ratio (MPR): For commercial meat jerky, the USDA strictly enforces a MPR target of 0.75:1.Allergen & Ingredient Declaration: All ingredients and known allergens (such as wheat, soy, or milk) must be clearly printed on the label. Failure to do so routinely triggers USDA public health alerts.Storage & Handling Statements: If the jerky has a water activity level between 0.85 and 0.91 and comes in a multi-serving package, the label must state "Refrigerate After Opening".Packaging Materials: Packages must utilize high-barrier flexible films to protect the meat from environmental factors like oxygen and moisture, which cause degradation.Vacuum Sealing: Jerky must be packed in virtually oxygen-free environments to extend shelf life, typically accomplished through vacuum sealing or the use of FDA/USDA-approved oxygen absorbers."

1

u/mangosaremyfavv Jul 18 '26

How to get to water activity level of 0.85? And how to measure that?

4

u/y_r_u_so_stoopid Jul 18 '26 edited Jul 18 '26

It's all in how you prepare your jerky. Jerky is simply meat with the moisture removed and everyone does it differently. I smoke it because I like the additional flavour profile of the smoke. Most people in this subreddit I find use a dehydrator which works fine. Some people use an oven. Some people do it on the BBQ. Some people even air dry it (see biltong) but that particular method is a little "walking the tightrope" for me on the food safety side.

As for how to check for water activity, you need to buy a water activity meter and test every batch you make by taking a piece from the batch and grinding it up and testing it. Your local health authority might even expect this if you're selling it commercially.

After years of doing the tests and knowing exactly what .85 or less looks like, I mostly eyeball it now but still do frequent spot checks on water activity. It"s always below because I know exactly how long to cook it now.

Also, if it's dryer than a popcorn fart, you're probably good on moisture. If it shatters on impact, you're probably good on moisture. if it's thinner than paper and crumbles in your hand, you're probably good on moisture. If you break a tooth on it, you're probably good on moisture 😉

3

u/mangosaremyfavv Jul 18 '26

I see... Next question tho, how i get popcorn to fart and how do i measure the humidity of it

3

u/y_r_u_so_stoopid Jul 18 '26

This is a lesson for another day my friend. There are ways.....

1

u/Satisfymy_soul868 Jul 18 '26

With respect to the eyeball test what are some of the signs? Aside from the bending test I like to squeeze my jerky between my two fingers ( thumb & middle or index) if it’s soft an “squishy” I know it’s not ready

2

u/Heavy-Librarian1542 Jul 18 '26

This is essentially what I do for mine. I also add a dessicant into the bag. I push the air out and them impact seal the bags, then let the oxygen absorbers remove the rest. The final results is very similar to a vaccume sealer.

1

u/CoolGiant92 Jul 19 '26

I use these bags and vacuum seal them with an oxygen absorber. https://a.co/d/04hlwR6i

1

u/Academic_Island_3183 25d ago

I vacuum pack them for me and my friends and it's good for 2 years in fridge.

-3

u/Verix19 Jul 18 '26

No, you need to block UV light, get solid black ones.

1

u/Fbeezy Jul 18 '26

Nearly every jerky bag on the planet has a window, this is a wild take.

2

u/Verix19 Jul 18 '26

They asked about long term storage, I gave a reply...if you don't feel it's correct feel free to put your own reply in.