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.
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:
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.
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.
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