Jerky

[gus4416]

I have some trouble making jerky I have a l*m 5 tray dehydrator I put jerky in with a recipe I have had for years I don’t use cure salt or pink salt as it is called because I don’t like real salty jerky put it molds when I take it out even in the fridge I leave it in for 6 hours at 155 it feels dry when I get it out but must be it isn’t any suggestion would be appreciated oh and it is sliced 1/4 inch

[Tex_77]

gus4416 it sounds to me like you aren’t dehydrating long enough. I know dehydrators vary but i would try going longer maybe 8-12 hours.

[gus4416]

Tex_77 thanks

[Deepwoodsbutcher]

How is it stored? Do you vacuum seal it? You could try adding desiccant to the package. Also make sure it is completely cooled before storing it. I usually wrap mine in layers of paper towels and put it in the fridge in an open bag overnight before packaging.

[gus4416]

Deepwoodsbutcher I never thought of that I allways vacuum seal it but do it about a hour after I think it is done thanks

[Longshadow]

I take my jerky out of my overnight brine, let it drain in a colander. I than put the drained raw jerky and lay it on a mat of paper towels, than cover with a mat of paper towels. I than take a rolling pin and go over it a couple of times. What this does , squeezes out the liquid and flattens out the meat. Than into the dehydrator. When its done let it cool to room temperature before I vacuum it and put it in the freezer. NEVER had a problem.

[mrobisr]

gus4416 Potassium sorbate will work magic.

[Deepwoodsbutcher]

gus4416 hope it helps

[tarp]

Like the roller pin ideal. That will work.

[processhead]

The use of cure in your jerky should not have any effect on the saltiness of it.
While cure #1 does contain 94% salt, it is also used in relatively small amounts compared to the regular salt that is added to jerky seasoning. Just reduce the amount of salt you add to get the flavor you are after.
The cure is not essential, but does add another layer of safety to the finished product.

[Longshadow]

I use cure when I make ground meat jerky, as in turkey, it’s only 1/4 teaspoon per pound. Better to be safe.