You want your jerky to maintain its flavor and consistency whether you make it yourself or prefer to purchase it locally. Making and storing jerky (dehydrated meat) properly should extend its shelf life.
If jerky is properly stored (in an airtight container away from heat), dehydrated (removal of the liquid from the meat), and cured (commonly done as part of marination), it can last up to 2 years.
It is advised that you consume homemade jerky within two months. It can last as long as jerky purchased at the store if it is made properly and vacuum sealed. Jerky that is made and packaged for sale can last between one and two years. Jerky for Survival Preps: Shelf Life, Storage and Uses.
Start with a well-made, high quality jerky.
There are a few things to look out for when looking for a jerky that will last, whether you intend to make your own jerky or buy commercial jerky.
The leaner the meat the better. The majority of beef jerky is very lean, meaning it contains little fat. The reason is spoilage. Because fat cannot be properly dried, it will eventually become rancid. Although the majority of commercial beef jerky is made with lean meat, stay away from any that is made with brisket or other fatty cuts for your own safety.
The shelf life of beef jerky can be increased beyond the typical one year with the use of a cure, whether artificial or natural. The remedy stops the development of bacteria that could lead to the jerky going bad. Common cures are sodium nitrate, Prague Powder, and celery powder. If you’re looking for jerky that can keep for a long time, use a jerky that has been cured rather than all-natural beef jerky, which is a great option for everyday snacking.
The shelf life of beef jerky is directly correlated with its moisture content. The drier the jerky the longer it will last. Some jerky producers recommend refrigerating their jerky after three days. The reason being that after a few days, it will start to spoil.
The jerky with the longest shelf life is one that is labeled Old Fashioned. Our Old Fashioned Original beef jerky is a great option. For those looking for jerky with a long shelf life, it is ideal because it doesn’t require special handling, storage, or refrigeration. We recently tried some jerky that had been frozen for two years, and it held up well.
Seal the beef jerky in an air-tight container.
Air is detrimental to the preservation of jerky, particularly in a deep freezer.
When it comes to commercial beef jerky, the original packaging is your best bet. Nearly all of the oxygen inside the package is removed during packaging in a commercial facility. An oxygen absorber, which scavenges and removes all free oxygen from the bag, is that tiny white packet in the bag.
It’s best to transfer beef jerky from unopened packages into an airtight container. As much oxygen as you can get rid of from the package Vacuum-sealed packaging is ideal when freezing beef jerky.
Use a freezer-safe container.
Extended time in the freezer can lead to freezer burn. Make sure to use enough packaging to keep the beef jerky warm. We advise adding wax paper, butcher paper, or aluminum foil to the plastic bag when repackaging jerky that has already been opened. The additional layer will prevent the beef jerky from freezing too much, preserving its quality for longer.
Get the jerky into the freezer.
The beef jerky must now be placed in the freezer after the airtight and insulated package is ready. Because freezing food slows the movement of molecules, microbes become dormant and the food remains fresher for longer. This stops the development of microorganisms that diminish freshness and result in spoilage.
Here are a couple of quick tips before the freezer.
Label the container with a date for future reference.
Don’t forget to write the date the beef jerky was placed in the freezer on the container’s label. You can determine how long it has been saved in this way. This is especially useful if your freezer contains several batches of frozen jerky.
Never place warm beef jerky directly into the freezer.
Large temperature swings, particularly from warm to cold, can cause condensation and “sweating.” This results in the formation of ice crystals on the jerky, which causes freezer burn. You’re left with a jerky that is tough and flavorless. Before freezing, allow the beef jerky to rest in a cool location, such as the refrigerator.
There is no denying that beef jerky keeps well. But to make sure it will last without any issues, you must take a few crucial steps. If you want to keep beef jerky fresh for longer than a year, freezing it is a good option. Beef jerky should only be frozen at room temperature in an insulated, airtight container.
Are you looking for jerky that will keep for years and are ready to grab some amazing jerky?
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A food fanatic and lover of all things beef. Sara has an unhealthy obsession with all things beautiful, so you can usually find her playing with her dog Pearl, checking out new wine bars, or experimenting with makeup.
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FAQ
How do you preserve homemade jerky?
Jerky that has been properly dried will last two weeks at room temperature in a sealed container. Refrigerate or freeze jerky for the best results, to extend shelf life, and to maintain the best flavor and quality.
How do you store homemade beef jerky long term?
Homemade jerky should be kept in an airtight container out of the heat, humidity, and sunlight. A resealable plastic freezer bag is the most dependable, practical, and efficient way to store homemade jerky.
How long does beef jerky last in a Mason jar?
Jerky can be kept fresh for up to a year by dry canning it in mason jars, despite the lengthy process.
How do you store jerky for years?
If you intend to keep your jerky for a long time, vacuum sealing it in bags will let you keep the air out and the moisture in. Include an oxygen absorber to keep your jerky fresh, maintain its consistency, and stop oxygen from ruining it.