Refrigerate jerky after smoking?

[Junk Yard Dog]

I'm confused.

I bought some Hi Mountain Jerky Cure and Seasoning.  I am wanting to make beef jerky.  I followed the instructions by measuring the cure and the seasoning, then sprinkled on my sliced meat.  It is now sitting in the refrigerator for 24 hrs. as instructed.  After that, I will smoke and dry it in the Bradley.  However, the instructions say to refrigerate after smoking. 

I thought "curing" the meat meant that I would not have to refrigerate after drying.  If that is wrong, what must I do to make it so that I don't have to refrigerate?  The pioneers and the Native Americans had this process down pat.  I'll be taking a long car trip next month and I want to reach over and take a chaw without having to go to my cooler.

Thanks for any clarification or advice.

[Gizmo]

The refrigeraton is recommended to store for long periods of time.  I rarely store in refrigerator.  I have made enough jerky at one time that it lasted several weeks before being consumed and I had no problems with spoilage or bugs.

[La Quinta]

I have wanted to try this but really don't know what cut of meat to buy? It seems like if you're going to smoke and dry it...you could do it with a tougher cut?

[Gizmo]

Many use the cheapest cut they can find.  Popular are flank and london broil although flank is probably losing favor as it has become the choice cut for fajita marinade and other tasty dishes which has caused the price to increase.  Top Round is what I usually go for.  There is a market not far from where I live that sells Top Round for 4.29 a pound (it just went up as it had been under 4.00).  It is expensive for beef jerky but I didn't mind spending the money for that particular stores product as it required NO Trimming.  The meat there was very lean so combining I didn't have to trim off 1/2 of the weight in fat, and I didn't have to spend 3 hours doing it, made it an easy choice.  Now that the price has increased, I may have to recalculate the value.  :-\   

[Junk Yard Dog]

I have wanted to try this but really don't know what cut of meat to buy? It seems like if you're going to smoke and dry it...you could do it with a tougher cut?

I went to Sam's and looked for the leanist piece of meat I could find.  I bought a 4.5 pound round roast.  When I got home, I cut it in half (sideways), then put it in the freezer to get it almost frozen so that I could cut it easier.  Then, I sliced it into about 1/4" pieces before applying the cure/seasoning.

[Junk Yard Dog]

flank is probably losing favor as it has become the choice cut for fajita marinade and other tasty dishes which has caused the price to increase. 

Not to change the subject of the thread, but I really prefer skirt steak for fajitas rather than flank steak.  There is a difference and, to me, it is the fat content.  For jerky, I think you are right that flank would be better.

[La Quinta]

Where I live now...in the desert...flank is "kinda" expensive? It was really "cheap and cheerful" in Florida...don't get it? Used to eat London Broil all the time as a kid...(it was tough then too!!!)...just bought a Bradley for my Mom...hope she doesn't read this!!!

[NePaSmoKer]

Jerky

London broil, eye round, or even GM.

Slice it.....Reveo it with your marinade......Bradley it....dehydrate (if you can)......done...eat some...mmmmm....into papaer bag to absorbe some fat....eat some....mmmm.....take out of bag.......eat some.....mmmmm.......spray with potassium sorbate (let dry).....eat some....mmmmmm.....into vac bag.....eat some....mmmmm.......seal for later......open bag......eat some....mmmmm......seal bag again......open bag.....eat some....mmmm.......Ah forget about resealing bag and just eat it all.

Make new batch and start over.

nepas

[whitetailfan]

JYD,
The instructions for Hi-Mtn do say to refrigerate for long keeping.
I pretty much only use Hi-Mtn and I have left in on the kitchen counter for a week or more with no problems.  A batch does not usually last long enough to spoil.

As far as why - the Hi-Mtn instructions tell you specifically not to cook the bejesus out of it.  Flavoured meat not shoe leather.  Therefore, even with the cure which will retard bacteria growth, it is not cooked to a level where nothing bad could ever happen.

In order to obtain nearly unlimited shelf life with no refrigeration, you need to obtain a specific level of water content ie a low one.  Can't remember the specific food inspection percentage, nor do I have the tools to measure it.

Basically the company is protecting you (and itself) from you getting sick or ruining a batch of meat and getting mad at them.

If its gone in a few days don't worry.  If its going to be more than that, just refrigerate to be safe.

As far as a road trip goes, no problem, you do not have to keep it cold right up until it reaches your mouth.

[Junk Yard Dog]

Thanks, Whitetailfan.

That makes a lot of sense.  I shrink-wrapped my batch (Food Saver) into small batches, and have them in the crisper in the refrigerator.  When I take them on my trip, I won't worry abot spoilage. 

Thanks for helping me understand the message.

[NePaSmoKer]

JYD

Check out this link. Its what i use when i store jerky for a long period.

http://www.alliedkenco.com/catalog/product_info.php?products_id=2744&osCsid=8a0e23486cba1c1ae9677972542880a1

nepas

[Junk Yard Dog]

Thanks, nepas.

I hate to brag (nah, I love it), but Allied Kenco is about 10 miles from my house.  I'll check out the oxygen absorbers.  Thanks.

[Gizmo]

NePa, looks like the Yard Dog is breaking out the turf war.  Once you tell him you work for Big C, and the bonus is heavy discounts, he'll back down and hide the canines.   ;D

[iceman]

I guess when I retire Giz, living close to the big C or Kenco will have to factor in somehow. Coarse nice weather, cheap whiskey and good looking tan babes would help too. :D ;D LOL Ann's gonna kill me if she sees this one. :o ;)

[acords]

I'd be happy with good whiskey and cheap babes ;)