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  #1  
Old 01-14-2017, 09:46 AM
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Default Preservatives/anti-oxidants

I had made a batch of beef a while back and sent a guy a pack of it...he said he had it 3 days in a bag on the counter and it started to mold. Just the white stuff.. could have wiped it with a vinegar wet paper towel, but heís clueless and tossed it. Sigh.

Well..anyway..this got me to thinking. Scary eh?

Did a little poking around... I had in the past sometimes used sodium benzoate, a pretty popular preservative/anti-fungal..as well as an AWESOME fuel in a whistle rocket composition..;{). But since I no longer participate in..ahem..that hobby.. looked into potassium sorbate and good old ascorbic acid/Vit C. The ascorbic is a potent anti-oxidant/rancidity preventer...

Gonna use my jerky product on some beef and do a little testing. Might even change my formula to include some of these products.

Iíll update when data become available.
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  #2  
Old 01-14-2017, 11:05 AM
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Looking forward to your results.
Question, was the moldy meat a little moist when you shipped it?
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Old 01-14-2017, 11:09 AM
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Quote:
Originally Posted by DanMcG View Post
Looking forward to your results.
Question, was the moldy meat a little moist when you shipped it?
It was a TAD moist... nothing I was worried about really. And of course I have no idea what kind of environment he had it sitting in.

It just bugs me tho. If I can improve shelf life under most conditions with pretty harmless stuff like this, itís a win/win to me.
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Old 01-14-2017, 11:13 AM
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Some data going in:

8 pounds jerky sliced. Using 2 cups liquid, half water half red wine.
Ascorbic acid...calls for .2 OZ/25 lbs..breaks down to 1.8 grams/8 pounds
P.S. calls for a 2.5% solution in 2 cups of liquid that comes to 11 grams...by weight.
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Old 01-14-2017, 12:28 PM
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Sounds like a Great plan, Rich.

It wasn't very long ago that I didn't know enough to do anything but toss it myself.


You da Man, Rich!!

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Old 01-15-2017, 05:23 AM
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Quote:
Originally Posted by Richtee View Post
P.B. calls for a 2.5% solution in 2 cups of liquid that comes to 11 grams...by weight.
P.B. ....Peanut butter?

I don't know your recipe but any chance you know the % salt? Maybe you could up the salt and sugar levels to lower the water activity?
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Old 01-15-2017, 06:37 AM
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Quote:
Originally Posted by DanMcG View Post
P.B. ....Peanut butter?

I don't know your recipe but any chance you know the % salt? Maybe you could up the salt and sugar levels to lower the water activity?
oops..LOL..PS potassium sorbate. Yeah Pb would be bad, but I could just use Flintís water for that.

Iím around 19% salt I believe. Donít really wanna go too much more.

I have not really had an issue with this to this point. For all I know he had the stuff sitting next to a toaster oven steaming it

Iím mostly curious on the effects and just how good these additives are.
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Old 01-15-2017, 07:02 AM
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I've been pondering the same thing but different. When I mentioned to the kid I was making jerky, he said "make mine moist"
How do ya make a dried meat product safe, moist, and shelf stable?
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Old 01-15-2017, 07:26 AM
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My best advice would be to ship the jerky to Tulsa for "storage". I won't last long enough to mold around here.
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Old 01-30-2017, 12:22 PM
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OK update...

After 2 weeks plus hanging out on the counter 3 kinda moist samples...
1) sealed baggie air included
2) sealed baggie little air included
3) open bag folded

No mold of ANY sort has appeared. The open bag had dried out quite a bit. All 3 are still edible. Notice less flavor, but NO rancidity.

Looks like Iíll be using these additives in the future.
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Old 01-30-2017, 12:27 PM
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Quote:
Originally Posted by DanMcG View Post
How do ya make a dried meat product safe, moist, and shelf stable?
You can vac seal it and SV the package 145į for an hour..effectively pasteurizing it. Do small amounts.. to be consumed within a day and chilled after opening. And use preservatives...of course
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  #12  
Old 01-30-2017, 06:57 PM
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Quote:
Originally Posted by Richtee View Post
OK update...

After 2 weeks plus hanging out on the counter 3 kinda moist samples...
1) sealed baggie air included
2) sealed baggie little air included
3) open bag folded

No mold of ANY sort has appeared. The open bag had dried out quite a bit. All 3 are still edible. Notice less flavor, but NO rancidity.

Looks like Iíll be using these additives in the future.
I just make mine so damn hot they can't tell when it's rancid.....
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Old 01-30-2017, 07:59 PM
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Quote:
Originally Posted by merrell View Post
I just make mine so damn hot they can't tell when it's rancid.....
Shit..wish idía thought of that...damn.
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