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Storing jerky and pemmican

Answered on August 19, 2014
Created June 15, 2012 at 11:13 PM

I have made pemmican and heart jerky and am currently storing it in the pantry in plastic bags.

The pemmican contains dried beef, tallow and a little salt. I got the tallow from US Wellness and dried the beef myself. The pemmican turned out sort of crunchy, that is, the meat was extremely dry.

The heart jerky has some seasoning (vinegar, hot pepper, salt and pepper) and is quite moist. (Delicious, too.)

My question is about storage. How long can it last in the pantry? Would it be better if I put it in the freezer? I am hoping to consume this in a couple of months on a trip.

De641ff2accb4975e1f42886b43009db

(2227)

on June 17, 2012
at 02:29 PM

Yeah I'll be at a five day music festival at the end of this month, plus a five day endurance race in August.. I figure the pemmican will be ok for five days at a time.

F9638b939a6f85d67f60065677193cad

(4266)

on June 16, 2012
at 01:26 AM

Thank you. I imagine I'm being paranoid.

F9638b939a6f85d67f60065677193cad

(4266)

on June 16, 2012
at 01:25 AM

I have a few pounds of that as well. I plan to go on a long trip and so the US Wellness pemmican is for early in the trip and the homemade stuff is for later since it is (hopefully) shelf-stable.

F9638b939a6f85d67f60065677193cad

(4266)

on June 16, 2012
at 01:24 AM

The jerky tastes professional, if that's an adequate description. It tastes like something you could buy in a store. Not too salty, not too spicy. The texture is soft, chewy and slightly fibrous. I was surprised it was so moist because when I put it in the bag it seemed pretty crispy.

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3 Answers

1
Ae8946707ddebf0f0bfbcfc63276d823

(9402)

on June 15, 2012
at 11:26 PM

I think if the pemmican is in an airtight container in a cool dark place, it should be fine for a few months. Lex Rooker's pemmican manual discusses this:

http://www.traditionaltx.us/images/PEMMICAN.pdf

If the jerky is moist, then I think you might be safer freezing it until you are going to use it. I think getting it as dry as possible is what keeps it from spoiling.

F9638b939a6f85d67f60065677193cad

(4266)

on June 16, 2012
at 01:26 AM

Thank you. I imagine I'm being paranoid.

0
Eea6a68f5a7190d13c60e1c72417a581

(1376)

on June 16, 2012
at 12:50 AM

I store jerky in mason jars in a cool dark location (if it lasts that long). The drier and leaner the better for long term storage. How salty is the heart jerky? Salt retards spoilage, but if it is moist stick it in the freezer to be safe.

F9638b939a6f85d67f60065677193cad

(4266)

on June 16, 2012
at 01:24 AM

The jerky tastes professional, if that's an adequate description. It tastes like something you could buy in a store. Not too salty, not too spicy. The texture is soft, chewy and slightly fibrous. I was surprised it was so moist because when I put it in the bag it seemed pretty crispy.

0
De641ff2accb4975e1f42886b43009db

(2227)

on June 15, 2012
at 11:25 PM

I just ordered 30 pounds of pemmican from US Wellness and it's in the freezer until I eat it.

F9638b939a6f85d67f60065677193cad

(4266)

on June 16, 2012
at 01:25 AM

I have a few pounds of that as well. I plan to go on a long trip and so the US Wellness pemmican is for early in the trip and the homemade stuff is for later since it is (hopefully) shelf-stable.

De641ff2accb4975e1f42886b43009db

(2227)

on June 17, 2012
at 02:29 PM

Yeah I'll be at a five day music festival at the end of this month, plus a five day endurance race in August.. I figure the pemmican will be ok for five days at a time.

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