Joined: Sep 22, 2011
Location: South Central Mississippi
Some time ago I watched Ray Mears, survival guru par excellence, travel into the Rocky Mountains where he jerked some meat. I thought I might try my hand as the process seemed simple enough.
On a hot, windy day, I set up a tripod, affixed a drying rack underneath, started a fire using hickory, erected a wind break and slung some very thinly sliced beef for several hours. The beef was ultimately deemed done and was taken inside.
But how to store it long(ish) term? How do y'all do it?
"Solve world hunger . . . tell no one." The, the, the, . . . THE GRINCH!
Instinct says use a glass jar with tight fitting lid. A canning jar or old mayonnaise container should do the trick. ~~ I've been given jerky that seemingly wasn't quite dry enough, since it molded in the plastic bag my friend had used to bring it to me. Of course, it did take nearly a year for those white spots to develop...
Joined: Oct 16, 2009
Location: Tonasket washington
Dry smoke it and wrap it in cheese cloth and then place it inside a leather pouch works but the jar works better. still wrapping it in cheese cloth. this will keep things dry longer. next time you do jerky take a page from the hot places of the world and add some ht pepper to it this dissuades several types of borers that will eat smoked stuff. it also helps with the keeping time. A touch of honey will also extend the keeping time. as with all jerked meats smoke the heck out of it.
Need more info?
Ernie and Erica
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