Jerky Meat brownish color


 
C

Chris_B

New member
I had the butcher at the local super market slice me 30lbs of top round that was on sale. It sat in the fridge for 48 hours before I vacuum sealed the meat in 5lb bags and the meat in the freezer. Some of the meat was turning a brownish color while some of it was a deep red still. I have made jerky from this brownish color top round in the past and it turned out fine (clearance rack special).

Would anyone be concerned if you were me? I plan on taking the meat out 10lbs at a time and smoking the jerky. I do not plan on having this meat in the freezer for more than 2 months.

Thanks!
 
would you still let it air dry for 24 hours and then marinade it for 24-48 hours? or should i skip the air drying now?
 
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