Disaster strikes in the ziploc bags!

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01-06-2009, 07:15 AM

#11

mr4pt

New Sheriff

Join Date: Feb 2003

Location: SW Arkansas

Posts: 4,591

RE: Disaster strikes in the ziploc bags!

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.

01-06-2009, 09:27 AM

#12

MeanV2

Giant Nontypical

Join Date: Jun 2007

Location:

Posts: 7,367

RE: Disaster strikes in the ziploc bags!

Definitely a Sad Day!!

Dan

01-06-2009, 09:49 AM

#13

bowmanaj

Nontypical Buck

Join Date: Mar 2008

Location: Ohio and Indiana

Posts: 2,088

RE: Disaster strikes in the ziploc bags!

That sucks man I feel for ya

01-06-2009, 10:19 AM

#14

OHbowhntr

Nontypical Buck

Join Date: Feb 2007

Location: SE Ohio

Posts: 2,531

RE: Disaster strikes in the ziploc bags!

Quote:

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.

Quote:

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.

01-06-2009, 10:31 AM

#15

arrows flinger

Join Date: Jan 2009

Location: Roanoke

Posts: 68

RE: Disaster strikes in the ziploc bags!

Quote:

ORIGINAL: Deerhunter_515

[:@][:@][:@]NOOOOOOO!!! NOT THE JERKY!!!! [:@][:@][:'(][:'(]

[X(][X(]

01-06-2009, 12:05 PM

#16

janesburg

Nontypical Buck

Join Date: Dec 2005

Location: Wisconsin

Posts: 1,772

RE: Disaster strikes in the ziploc bags!

Sorry you lost your jerky. Thoughts and prayers to you and your family.

01-06-2009, 12:14 PM

#17

LRarcher

Join Date: Jan 2009

Location:

Posts: 79

RE: Disaster strikes in the ziploc bags!

[:@][:@][:@][:@][:@]

R.I.P [8D]

I put a paper towel in my bag to suck out any moisture.

01-06-2009, 03:33 PM

#18

BowtechHunting

Join Date: Apr 2008

Location: Somewhere in Kentucky...

Posts: 304

RE: Disaster strikes in the ziploc bags!

Sorry, to hear about your loss....if I had a spare doe I would lend it to you.

01-06-2009, 04:31 PM

#19

Hoytail Hunter

Nontypical Buck

Thread Starter

Join Date: Feb 2007

Location: Milwaukee WI

Posts: 1,161

RE: Disaster strikes in the ziploc bags!

Thanks for your thoughts and prayers in this sensitive time guys. It's ok though, I had a few beers to help with the closure and poured some on the ground outside for my fallen jerky.