ORIGINAL: mr4pt
also, make sure the jerky is completely cooled before putting them in the baggies. Even the slightest amount of heat trapped in there can collect moisture.
+1, I always will leave the "warm" jerky in an open bag, until cooled off. But I think you may have left it a little too moist as well if it molded. I've NEVER in nearly 20yrs. of making jerky had any develop mold. I also DO NOT use any "cure" on my jerky meat. Here is what I do for mine...and I've never yet had any jerky go uneaten, and my 2 and 4yr old eat it like candy. In all honesty, you really do NOT NEED "curing salt" for jerky if you use a high enough salt content because the high sodium content will cure the meat without using a curing salt.
I do not care for curing salt in jerky because it ruins the flavor. I DO use it in my Summer Sausage/Trail Bologna, but
NEVER in my jerky. Curing Salts are in nearly EVERY pre-packaged jerky mix, and in all honesty are essentially unnecessary if you use a recipe with a high enough sodium content, which the recipe below DOES HAVE.
I use ground venison, and mix this.....
Per 1# Ground Venison, I use
1/4cup Soy Sauce
1/4cup Teriaki or Worcestershire (you choose)
1/2 TBSP Seasoned Salt (or Morton's Hot Salt if you like HOT)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 - 1 tsp Black pepper (use the 1tsp if you like a peppery flavor)
2 TBSP Liquid Smoke
2 TBSP Brown Sugar
Mix all ingredients in a GOOD zip-lock freezer or storage bag, allow to set in refrigerator at least 24hrs, up to 5days is fine, makes no difference that I can tell, then shoot onto dehydrator trays and allow to dry. Remove when dried to desired dryness. If too dry, you can place in a ziplock bag with a piece of fresh "white" bread, and the bread will dry up and leave it's moisture in the jerky "rehydrating" it to some extent.