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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.
Dehydrating meat removes moisture within the meat so that bacterial or fungal enzymes cannot react with the meat which in turn preserves it from spoiling. This extends the beef jerky shelf life so it can be stored for a longer period of time.
What started as a Native American process of preserving meat for necessity has evolved into great tasting snack food.
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How Long Does Beef Jerky stay good for?
One of the top questions that I always am asked is "how long does jerky stay good for?"
If you follow the steps below, you can expect your homemade jerky to last 1-2 months after initial airtight packaging. When stored in ziplock bags in a dark pantry, jerky will last about 1 week. In a refrigerator, jerky will last 1-2 weeks.
How to Make Beef Jerky Last Longer
Let's take a look at what impacts the shelf life of beef jerky and steps you can take to lengthen that time.
1. Lean Meat -
Fat is the enemy when it comes to making jerky. Fat will spoil fast and make the jerky go rancid quicker than it would if there wasn't fat. Purchase lean meat and trim all visible fat before drying.
2. Curing Salt -
Most commercial producers use a salt cure consisting of sodium nitrite to extend the life of their jerky to 1 year. This prevents bacteria that could survive in meat if exposed to oxygen.
It is not a requirement to use a cure and most homemade recipes do not include one. This is why you will heat homemade jerky to 160° F and use table salt, sea salt, or pickling salt, helping your beef jerky to stay bacteria free without a curing salt.
If you want to include a cure in your recipe, a popular cure you can purchase at your local supermarket would be Morton® Tender Quick®. I personally use Prague Powder #1 which I purchase online. This includes Sodium Nitrite which will aid in preservation.
When using a cure, you will notice that it gives jerky that red color you often experience from store bought products. It will also alter the taste, giving it that beef jerky flavor everyone is familiar with.
3. Drying -
The longer you dry jerky the longer it will last. However, over drying jerky will result in it being extremely chewy. So dry jerky to a desired texture and concentrate on the storage techniques listed below to lengthen your jerky life.
4. Storage (lack of oxygen) -
One of the main reasons that commercial beef jerky stays good for so long is because they make sure there is no oxygen in their finished product packaging. This is normally done by shooting nitrogen into their packages to flush out the oxygen before inserting the jerky and sealing.
I don't know about you, but I don't have nitrogen laying around the house for jerky making! So here are the best practices you can do when storing your jerky to keep it fresh longer.
- Cool Off - Allow to cool for several hours before storing in airtight containers. -or-
- Paper Bags - Storing for a day or two in a paper bag allows the jerky to expel any existing moisture which will help it last longer. This can be done before storing in an air-tight container or ziplock bag.
- Zip lock bags & Mason Jars - These airtight containers are a great way to store jerky to where they are not exposed to much oxygen. This will extend the life of jerky more than if stored in a paper bag. Just make sure to keep the container out of the sun.
- Oxygen Absorbers - Add food grade oxygen absorbers to your plastic bag or canning jar. Eliminating the oxygen in your package helps prevent bacteria growth, extending the shelf life of your jerky.
- Vacuum Sealers - Use vacuum seal packaging to extract oxygen in order to prevent spoilage. Vacuum sealers can be purchased relatively inexpensive and they work great for storing homemade jerky. If you are a hunter like myself, more than likely you already have vacuum seal bags in your pantry. I use mine all the time for game meat and fish. It really extends the life of your catch.
- Pantry - Store in dark, cool places like a pantry. Do not leave jerky in direct sunlight as this can cause condensation within the bag which could result in mold. A little fogging is okay, but if water droplets appear inside your jerky bag; remove jerky and dehydrate longer. Water droplets lets you know that the jerky was NOT dried long enough.
- Fridge - Storing jerky in a fridge will keep it lasting about a month long. Let it sit at room temperature for 5 minutes to allow it to warm to room temperature before eating. This will allow it to relax a little and not be so hard as it would be cold.
- Freezer - If wanting to keep jerky for longer than 1-2 months, you can freeze it for up to 6 months. Freezing can alter the taste of jerky and I personally don't recommend it. A better practice is to make smaller batches and eat within a month or two, rather than making a big batch and having to much jerky at once.
How Long Does Beef Jerky Last After Opening?
Don't think that an opened jerky container will continue to be good to eat for a month. Once exposed to air, jerky should be eaten fairly quickly.
Commercial Store-bought beef jerky
If you open an airtight bag of jerky, you will want to consume it within 3-5 days. Even though store bought jerky can last 1 year, most store-bought jerky bags will state "eat within 3 days after opening".
This is due to the fact that after opening the jerky is now exposed to air and the potential to grow bacteria. Also make sure to check the expiration date or best-by date on the package. If it's beyond this date, do not eat the jerky.
Homemade Beef Jerky
Jerky you make yourself and stored in a vacuum sealed package, after opening you will want to eat the jerky in 3-5 days as well. Keeping in the fridge after opening will extend this to 1 week.
Signs of Spoilage
There is one main way to tell whether beef jerky has gone bad. This is MOLD. If you begin to see mold on jerky, it has gone bad and should NOT be eaten.
Mold will appear as a white fuzzy substance growing on the outside of a piece of jerky. If you see this, discard of the entire bag of jerky. If you piece has mold, it's a good sign that all the jerky in the bag is not safe to eat and could cause food poisoning.
For more information, visit the USDA Webpage on Jerky and Food Safety.
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James L Wilburn says
I bought a 10lb bag of Teriyaki Keppered Beef Jerky mayde by Dakota Trails from our local Mennonite bulk store. It has a Best By:05/03/2023 date. It was vacuum sealed. I opened the vacuum sealed bag and broke the 10 lbs down into 12 individual bags and vacuum sealed each. How long can I expect these to last and what can I do to extend the life. I did not put oxygen absorbers into the individual vacuum sealed bags but I did double seal each bag. Thanks
Will says
If it was vacuum sealed before and you simply vacuum sealed it again, it should be good until may 2023. Make sure to keep it in a cool dark place out of sunlight though. The oxygen absorber doesn't do much in a vacuum sealed bag.
Will says
It should be good for 3-4 months. About the same time it had on the bag. The absorbers won’t do much when vacuum sealed, more for packages flushed with nitrogen. Make sure to keep the individual packs in the fridge or in a cool dark place. Keep out of the sun.
Nico says
Hi Will
I just made a bunch of beef jerky. I included an oxygen absorber and a dessicant in the vacuum sealed package. Do I need both? I plan on holding it for long term storage.
I've been researching, but seem to be getting different takes on it.
Thank you in advance.
Nico
Will says
Normally if you are vacuum sealing a package, there is no need for an oxygen absorber or desiccant pouch. It definitely won't hurt, but the pouch and each jerky piece should be completely sealed off from one another. If you are planning on long term storage, you can throw one of each in the vacuum sealed pouch and make sure you keep the jerky in a dark cool place, out of sunlight.
Dave says
Just ordered a dehydrator based on your recommendations and excited to ty it out.
I'm a bit confused though regarding curing powder. Do you add it to the marinade and if so, how much do you add? I don't see it mentioned in your jerky recipes.
Thanks
Will says
Great news on the new dehydrator Dave! Yes, the curing salt is added to the marinade at a rate of 1tsp per 5lbs of meat. However, there can be different concentrations of curing salt, so make sure to check the instructions on the package you buy.
David Huslig says
Thank you for all that you do!. Ive learned quite a bit from your posts and by reading your answers to people's questions . Thanks again.
Dr. Karna Anand says
Hi Will,
My name is Karna Anand and I live in Kerala which is in India. I started a Jerky business 2 months ago and the business has been going great. My only concern is that sometimes customers complain about mould growth on my Jerky. Its been worrying me for quite a while now. I've been using Pottasium Sorbate to retard mould growth and have been sealing it in airtight containers. I guess the jerky isn't vaccum sealed as well as I thought. Can you help me figure out a solution to this and find out how I can properly use the K-sorbate on Jerky. Please let me know if there is any other way I can preserve the jerky for commercial production. I havnt used Oxygen Absorbers yet !
You can check out my Company Here :
http://www.instagram.com/kochinjerkycompany
Will says
That's great Karna! Mold should worry you, you want to provide your customers with a safe product. So as I mention in this article, using curing salt rather than potassium sorbate is better to prevent mold growth. Vacuum sealing will greatly increase the shelf life of the product. Oxygen absorbers are great if you are not vacuum sealing, but flushing your packaging with nitrogen to expel all of the oxygen in the bag is going to be the best method. Flush with nitrogen and then add 1 oxygen absorber for best results. No matter what though, after they open the jerky they should eat it within 3 days. That should be stated on your packaging (even though it should last a week). Hope that helps!
bob radabaugh says
made chicken jerky asked how to store said click here brought me here bunch bs
Will says
Going to be the same steps to store beef, chicken, pork, and turkey jerky. Nothing changes, this is the best way.
Terry Schurr says
I've kept various dehydrated jerkys for 3 years, I've never seen mold and I've never got sick from it. I store it in my fridge in ziplock baggies. Have I been playing Russian Roulette?
Will says
If it doesn't have mold and been kept in the fridge or freezer, it should be good to eat.
Hennessy says
Hey there! Bought your book excited for my first jerky! When you vacuum seal should you add an oxygen packet as well or is that over kill?
Will says
Thanks for buying the book Hennessy! I do not add an oxygen packet when vacuum sealing since it tends to get almost all the air out of the package. I never tend to keep jerky long enough to really need that little extra step of the oxygen absorber as well. If you are planning on keeping it for more than 6 months or so, you can throw one in to help with the tiny amount of oxygen in the package.
Freebird says
I like A1 steak sauce on a tbone steak. I wish to make jerky taste like tht tbone steak with A1 sauce. Id like to make it so tht the shelf life is like 2 years like they claim it can be done. I just bought my first food dehydrator. Teach me the ropes teacher.
Thanx.
Will says
Congrats on the new dehydrator! Try this A1 mushroom jerky recipe with a couple tweaks. Use beef broth instead of vegetable broth and increase the salt to 1/2 tsp.
InvisibleWings says
When tweaking this recipe to use with meat rather than mushrooms, is the 1x recipe for 8oz of meat also or does that equate to 1lb of meat? I can't wait to try this one!
Will says
That's enough marinade for 1lb of meat, no need to increase the marinade. Let me know how it turns out!
Neil Fountaine says
For my 1st try of Beef Jerky in Feb 2020 was a lean Round. Trimmed all fat off the edges. I used the new oven to dehydrate. It seemed good dehydrated when I thought it was done.
I vacuumed packed. Stored in a cool dark area. When I checked 1 package, it did NOT smell but it was greasy, I was worried about rancid. Concerned about health, so I tossed all, about 5 pounds I made. Do I need to dehydrate it longer so to NOT have it greasy/oily? Thanks
Will says
Sometimes there is more interior marbling then we hope for and that makes it greasy. The marinade can also make it greasy if sugars or honey is used. I have found that when I smoke jerky it turns out greasy a lot of the time even when using a lean cut of meat. Turning the heat on the dehydrator down from it's highest setting to 145F after a couple hours (enough time for the jerky to reach an internal temp of 160F) will help prevent grease/fat from coming out of the meat.
Luke says
Hi,
Quick question from someone who knows more about making jerky then i do.
I am looking to make longer lasting jerky. I intend to make jerky, and put it in airtight bags with an oxygen absorber. I am having a really hare time on the internet finding out how to use curing salt or salt with nitrate to extend the shelf life.
At what point to i use the curing salt? Would i cut up the beef, put in the curing salt (1 tea spoon per 5 pounds) and let it sit for 24 hours. Then marinade it and dehydrate it?
Also, how long should it last if i use nitrate and bags with no oxygen?
Any info you could provide would be very much appreicated.
Thank you
Will says
Hey Luke, good questions. The curing salt goes into the marinade when it is mixed. The beef will then be added to the marinade and soak for 6-24 hours. Check out my page on storing beef jerky for more info on how long it will last.
MARY TRUJILLO says
I want to be able to store my jerky for emergency use. Ya k oa like most preppers would any suggestion. This year and next may be really hard so want to store as long as possible
Aaron says
Hi Will, I just started making beef jerky and your site is great. I also got a vacuum sealer and have been putting the beef jerky in that. It seems to be pulling oil out of the beef jerky in the bag. Am I just not waiting long enough for it to cool down?
Will says
It depends on how dry you made the jerky and what recipe you use as well. Some recipes that call for honey will tend to have a sticky outside even when they are finished. This could result in the vacuum sealer pulling some liquid out of the dried pieces. If you allow it to cool down for an hour or 2 at room temperature, they should be fine to vacuum seal. Don't be to worried about it.
MarkyMark says
Hey there Will, great, informative read. I just have a couple of questions.
When you say that store bought jerky should last about a year, is this if it were opened and left at room temperature in its given ziplock bag?
Also, I noticed that the brand of beef jerky I bought recently from Costco does not have any preservatives (it states this). The ingredients are as follows: Grass Fed Beef, Brown Sugar, Water, Sea Salt, Vinegar, Beef Stock, Natural Smoke Flavor, Garlic Powder, Black Pepper, Apple Juice Concentrate, Cultured Celery Powder, and Onion Powder.
I just tried it after it had been sitting in the pantry for about a month, and it still tastes great (the exact same as it did when I originally opened it, actually). Is it still safe to eat, and how long? Also, what is the reasoning if there are no preservatives?
Mark
Will says
Normally the package will say on there to eat it within 7 days after opening. The original packages are usually vacuum sealed, flushed with nitrogen to expel oxygen from the bag, and also contain an oxygen absorption packet which allows them to last up to a year or longer on the shelf before being open. Once open, follow the directions on the bag. The jerky you are buying says that it does not contain any preservatives, that is not entirely accurate. Curing salt contains sodium nitrite, this is what preserves the meat. Celery juice powder also contains sodium nitrite, which preserves the meat the same way. The reason they don't say that it is cured is because they are not allowed to under federal regulations. But almost ALL meat that you find in the store that says it is 'uncured' contains celery juice powder. Bacon, Ham, Jerky, Cold Cuts, Hot Dogs.... They all contain CJP and claim no added nitrites which people think is more healthy. It's the same as cured bacon, they just aren't allowed to label it that way since they are using a natural curing agent, which is actually a good selling point for those companies. You can buy Celery Juice Powder online to use in your homemade jerky as well.
MarkyMark says
Thanks for the detailed response! It says, " For optimal taste and freshness, consume within 3 days,". I have another brand that says the same tging. It is just odd because after weeks of them being opened, I have always gone back and had the rest without any issues, and the taste and freshness were as if or almost as if I just opened the bag.
In regards to the 'hidden' preservatives, I would have never known. It makes logical sense, but I definitely wouldn't have come to that conclusion on my own!
MarkyMark says
I forgot to add that none of the jerky I have ever bought has been vacuum sealed. I'm not sure why, it makes much more sense.
Morris Jaskula says
Barry---If you vacuum seal just refrigerate it and it will last a few YEARS contrary to popular beliefs
Barry Rosen says
Hey Will, love you're website! You're very passionate and I've learned a ton!
Just want to clarify. If I decide not to use cure and I vacuum seal my jerky directly out of the dehydrator. Does the jerky still have a shelf life of 1-2 months in the fridge?
Will says
Thanks Barry! If you don't use cure and vacuum seal, yes, I would expect 1-2 months of shelf life in the fridge. Definitely wait until the jerky has completely cooled to room temperature before vacuum sealing.
Morris Jaskula says
Like I said--mine was in refrigeration all that time--NOT FROZEN just refer--I and several of my friends ate it and we are still here and healthy.
Too many people are paranoid about time you can store stuff--same with code dates on products--they are there to protect the manufacturers and are not correct.
Morris Jaskula says
Im not Will and I dont know why I got this but I have been making jerky for yeeeeeeeears and have NEVER used Prague powder.
Its not necessary--just a preservative.
I had made some Moose jerky several years ago and a small Baggy got lost in my garage refer and was discovered 4 years later--it tasted just fine---there is so much salt in the Teriyaki sauce and the Soy sauce that nothing else is necessary.
Brian says
Hi Will,
Great information here on this website - thanks! I have a question about the Prague Powder #1 curing process. Do you just add it to your marinade and mix it all together or do you sprinkle it on the meat and let it sit on there for a day or so before you add the rest of your marinade? Thanks, I greatly appreciate your help!
Will says
Just add it to the marinade and mix it all together, it's that simple!
james schumacher says
can I use the same recipes for pork instead of beef?
Will says
Definitely James! They should taste just as good with pork!