ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Storing Beef Jerky

Misc.
I just let mine cool at room temperature, store it in zipper bags, and then store it in the fridge. If there is any little bit of fat on the beef the shelf life outside the fridge will be alot shorter.

I know there are alot more Jerky fanantics on here... perhaps they will share their secrets as well.

Toni :)

MsgID: 009477
Shared by: Toni
In reply to: ISO: Storing Beef Jerky
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Dale Wakefield
2
  Toni
ADVERTISEMENT
Random Recipes
  • Recipes Old and New - November 2015 Daily Recipe Swap
  • Greetings! This month we're sharing assorted recipes old and new with a focus on Thanksgiving and holiday recipes! Along with new recipe additions, I will also be updating the files from our archived recipe swaps (many ...
  • Parmesan Chili (Kraft Parmesan Cheese, 1981)
  • PARMESAN CHILI 1 lb. ground beef 1/2 cup chopped onion 1 (16-oz.) can kidney beans, drained 1 (16-oz.) can tomatoes 1 (8-oz.) can tomato sauce 1/2 cup (2 oz.) Kraft Grated Parmesan Cheese 2 tablespoons chili powder B...
  • Peanut Pie
  • PEANUT PIE 1/2 cup sugar 1 1/2 cups corn syrup 1/4 cup butter or margarine 1/4 teaspoon salt 3 eggs, beaten 1/2 teaspoon vanilla 1 cup salted peanut halves 1 unbaked (9 inch) pie shell Preheat oven to 375 degrees...
  • Mueller's Italian Skillet Lasagna (not baked)
  • ITALIAN SKILLET LASAGNA "This lasagna skillet recipe only requires one pan and will be ready in a jiffy, so you won’t miss a single moment with the ones you love!" 1 lb ground beef 1 small onion, chopped (optional) 1...
  • Brownie-Walnut Pie
  • BROWNIE-WALNUT PIE 1/2 cup butter or margarine 3 ounces unsweetened chocolate, chopped 3 eggs, lightly beaten 1 1/2 cups sugar 1/2 cup all-purpose flour 1 teaspoon vanilla 1 cup chopped walnuts 1 (9-inch) unbaked refr...
ADVERTISEMENT
  • Grilled Leg of Lamb with Yogurt Marinade
  • GRILLED LEG OF LAMB WITH YOGURT MARINADE 5 1/2-pound boneless leg of lamb, well-trimmed of fat, cut into 2 large roasts, each butterflied FOR THE MARINADE: 1 medium onion, coarsely chopped 4 garlic...
  • Surprise Dip
  • SURPRISE DIP 1 (10 3/4 oz) can condensed cream of tomato soup dash hot pepper sauce dash onion powder 1/2 cup mayonnaise dash Worcestershire sauce dash garlic powder Mix all ingredients together well. Can be stored i...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Storing Beef Jerky
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!