I got mold on my Beef Jerky


 
S

Sam-TX

TVWBB Fan
Post as titled; I just went to check on my week-old Beef Jerky and it had mold growing on it. It's not the end of the world since most it was as already consumed, but it's frustrating b/c it means something is wrong with my beef jerky recipe/process.

The recipe I followed is simply this:
www.jerkyholic.com

Original Beef Jerky

This Original Beef Jerky recipe really does taste like good ol' fashioned jerky you got from a small town smokehouse when you were a kid on a long road
www.jerkyholic.com www.jerkyholic.com

Ideas appreciated.
 
How long did it marinate? Did it get the curing salt? Seems like it could have been too wet, i.e. not dry enough. Was it dried in a humid environment? Was it flavored with wood smoke or only liquid smoke?
 
Last edited:
Sam-TX said:
Post as titled; I just went to check on my week-old Beef Jerky and it had mold growing on it. It's not the end of the world since most it was as already consumed, but it's frustrating b/c it means something is wrong with my beef jerky recipe/process.

The recipe I followed is simply this:
www.jerkyholic.com

Original Beef Jerky

This Original Beef Jerky recipe really does taste like good ol' fashioned jerky you got from a small town smokehouse when you were a kid on a long road
www.jerkyholic.com www.jerkyholic.com

Ideas appreciated.
Click to expand...
According to that site jerky can last up to a week before spoiling depending how it was stored.
Airtite container, zip loc bags, in the fridge or pantry?

www.jerkyholic.com

Storing Beef Jerky

The reason jerky even came about was to solve a problem of keeping a protein source edible for long periods of time when food was not available.
www.jerkyholic.com www.jerkyholic.com
 
White mold, cured 36-ish hours?, prague powder #2, dried on the gas grill, leftmost burner on low with wood chips on top for smoking, I did put it into a mason jar directly after and seal it so it was humid in there; not much fat on the jerky.
 
timothy said:
According to that site jerky can last up to a week before spoiling depending how it was stored.
Airtite container, zip loc bags, in the fridge or pantry?

www.jerkyholic.com

Storing Beef Jerky

The reason jerky even came about was to solve a problem of keeping a protein source edible for long periods of time when food was not available.
www.jerkyholic.com www.jerkyholic.com
Click to expand...
mason jar on counter... isn't the whole point of jerky that it can be stored for a lot longer unrefrigerated?
 
Sam-TX said:
mason jar on counter... isn't the whole point of jerky that it can be stored for a lot longer unrefrigerated?
Click to expand...
You would think. I keep mine in the fridge but I don't go the dry like leather texture, more like slight chew with a little moisture.
I think if you sucked the air out it would last longer, but I've seen gallon jars of jerky behind the bar at taverns and those last forever.
 
timothy said:
You would think. I keep mine in the fridge but I don't go the dry like leather texture, more like slight chew with a little moisture.
I think if you sucked the air out it would last longer, but I've seen gallon jars of jerky behind the bar at taverns and those last forever.
Click to expand...
Those gallon jars of jerky have so much artificial preservatives and tons of salt in them the stuff is like linoleum! The rest of those gallon jar have rubber pickled eggs in them? I don’t think I’ve ever seen anyone, and I mean anyone eat one of those.
That’s spending forty odd years playing in saloons and watching people get very very drunk.
 
I will have to admit I used to eat at least a couple of those eggs a week while sitting at the local tavern. Loved them and the pork hocks as well. Many years ago now.
 
Sam-TX said:
White mold, cured 36-ish hours?, prague powder #2, dried on the gas grill, leftmost burner on low with wood chips on top for smoking, I did put it into a mason jar directly after and seal it so it was humid in there; not much fat on the jerky.
Click to expand...
Could be the humidity and the moisture content of the jerky.
I never tried drying jerky on a gasser. Burning LP makes moisture so not sure if that helps or hurts the drying part.
Dehydrators are electric for a reason and if I was going to store jerky in a pantry I would use one. ( I have that function on my lectric wall oven.)
If not I fridge and it's usually gone in a week. Last batch I used the smoke boost on my smokefire for 6 hrs.
 
The recipe calls for Prague #1 and not Prague #2. That might be an issue. From Preserve and Pickle: "Prague Powder #1 works quickly to cure meat and is applicable to use on meats that are cured over a short period.". Short period being the wet marinade time for jerky. Prague #2 is for slow curing processes.

Plus the moisture from the gas grill is working against you. As mentioned, the burning fuel gives off moisture.

Just a thought: I quit making jerky for multiple reasons, one being the mess and I have switched to biltong. I prefer the ease, texture and flavor. Biltong also has no nitrates, nitrites or costly ingredients. No special equipment is needed to dehydrate it. Biltong is easily stored in a paper bag in the fridge.
 
B.A. Poole said:
The recipe calls for Prague #1 and not Prague #2. That might be an issue. From Preserve and Pickle: "Prague Powder #1 works quickly to cure meat and is applicable to use on meats that are cured over a short period.". Short period being the wet marinade time for jerky. Prague #2 is for slow curing processes.

Plus the moisture from the gas grill is working against you. As mentioned, the burning fuel gives off moisture.

Just a thought: I quit making jerky for multiple reasons, one being the mess and I have switched to biltong. I prefer the ease, texture and flavor. Biltong also has no nitrates, nitrites or costly ingredients. No special equipment is needed to dehydrate it. Biltong is easily stored in a paper bag in the fridge.
Click to expand...

Excellent catch.

I did, in fact, use prague powder #1; I just checked my Amazon order: https://www.amazon.com/gp/product/B00XUXTOU6?tag=tvwb-20
 
timothy said:
#1 is what you want to use because you are cooking/drying it till at least 160 int temp.
#2 is for hanging and air drying salamis, pepperonis etc.

barbecuefaq.com

Beef Jerky Cure: Is Curing Salt Necessary? - Barbecue FAQ

Beef jerky cure helps with shelf stability and helps to ward off microbes. While curing salts are heavily debated, that's their intended purpose.
barbecuefaq.com barbecuefaq.com
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HOW ON EARTH DID I SCREW THIS UP???

Actually iirc the #2 was recommended as it is safer I believe, and I found a recipe that supposedly works for that.

I guess I have to double check my recipes. I remember when researching recipes I found something particularly detailed. I will look into it.
 

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Sam-TX said:
HOW ON EARTH DID I SCREW THIS UP???

Actually iirc the #2 was recommended as it is safer I believe, and I found a recipe that supposedly works for that.

I guess I have to double check my recipes. I remember when researching recipes I found something particularly detailed. I will look into it.
Click to expand...
Yea double check and look into it.
That looks deadly and next time let the protein come down to room temperature before sealing it.
Covering when warm and leaving on the counter can grow all kinds of nasties.
 
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