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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 so that bacterial or fungal enzymes cannot react with the meat which in turn preserves it from spoiling and becoming good to eat 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 Last?
One of the top questions that I always am asked is "how long does jerky stay good?"
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 type 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. Cure -
Most commercial producers use a cure consisting of sodium nitrite to extend the life of their jerky to 1 year. This prevents bacteria that could survive in meat that is only dried and not cooked. 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, allowing your jerky to stay bacteria free without a cure.
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.
- Allow to cool for several hours before storing in air tight containers. -or-
- 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.
- 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.
- Use vacuum 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 one of these in your pantry. I use mine all the time for game meat and fish. It really extends the life of your catch.
- 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.
- 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?
If you open an airtight bag of jerky, you will want to consume it within 1 week. Even though it can last 2 months in a vacuum sealed container, after opening, you are going to want to eat that jerky! Most commercial jerky bags will state "eat within 3 days after opening".
For more information, visit the USDA Webpage on Jerky and Food Safety.
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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
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.
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
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?
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.
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
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.
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!
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.
Barry---If you vacuum seal just refrigerate it and it will last a few YEARS contrary to popular beliefs
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?
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.
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.
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.
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!
Just add it to the marinade and mix it all together, it's that simple!
can I use the same recipes for pork instead of beef?
Definitely James! They should taste just as good with pork!