| T O P I C R E V I E W |
| soapmommy60543 |
Posted - Sep 07 2013 : 12:58:35 PM
Does anyone do this?
Mfr website for my deydrator says jerky will keep at room temp for about 2-3 weeks. I'd like to be able to put some away a little longer, and if I don't have to tie up any fridge/freezer space to do so, then all the better.
Curiosity has certainly got this cat!
Wife of terrific hubby and mom to 2 teenagers, a bunny, 1 geriatric goldfish, and the best dog in the world!
Check out my blog: http://www.suburbanprairiehomemaker.com
and follow me on Facebook (Suburban Prairie Homemaker), Twitter (@sphomemaker), and Pinterest (Suburban Prairie Homemaker)
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| 4 L A T E S T R E P L I E S (Newest First) |
| Okie Farm Girl |
Posted - Sep 08 2013 : 2:15:12 PM
Glad to be of service! :-) giggle
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
| soapmommy60543 |
Posted - Sep 08 2013 : 11:28:31 AM
I knew if anyone knew the answer to my question, it would be the lady who inspired me to try canning bacon!
Thanks so much Mary Beth! Your pearls of wisdom are so greatly appeciated!
Wife of terrific hubby and mom to 2 teenagers, a bunny, 1 geriatric goldfish, and the best dog in the world!
Check out my blog: http://www.suburbanprairiehomemaker.com
and follow me on Facebook (Suburban Prairie Homemaker), Twitter (@sphomemaker), and Pinterest (Suburban Prairie Homemaker)
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| Okie Farm Girl |
Posted - Sep 08 2013 : 09:13:54 AM
Ann, I make lots of beef jerky and I use rump roast to do it. After I take it out of the dehydrator (and I dehydrate it GOOD and dry!) I pat it with paper towels to remove any oil and then stand it up on end in a widemouth canning jar, filling in spaces with shorter pieces, until the jar is packed. Then, I place a folded paper towel over the very top of the jerky, inside the jar. I vacuum seal this using my FoodSaver widemouth jar accessory after heating a lid in water and placing it on the jar. My jerky has lasted a year that way. The problem that I found with the bags was that the jerky poked holes in them because the edges are sharp. Now, this can't be done with the kind of jerky that you make with a jerky gun and hamburger. That won't last very long and should be refrigerated.
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
| soapmommy60543 |
Posted - Sep 08 2013 : 06:56:42 AM
So instead of canning it, I think I'm going to portion it out and put it in foodsaver bags. It's the interaction with the air that makes fat go rancid, so by vacuum-sealing it, I'm hoping it will last a bit longer.
Thoughts?
Wife of terrific hubby and mom to 2 teenagers, a bunny, 1 geriatric goldfish, and the best dog in the world!
Check out my blog: http://www.suburbanprairiehomemaker.com
and follow me on Facebook (Suburban Prairie Homemaker), Twitter (@sphomemaker), and Pinterest (Suburban Prairie Homemaker)
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