Understand the Process
Mold can be a problem for any food, especially jerky. If you’re making your own jerky, there are several steps you can take to prevent mold from forming. However, if you already have mold on your jerky, it’s important to understand the process of getting mold out of jerky. In this section, we’ll cover all the steps you need to take to remove mold from jerky and reduce the risk of future mold infestations.
Understand the type of mold
Different types of mold thrive in different conditions and often vary based on temperature and moisture. Before you begin attempting to get rid of the mold from your jerky, it is important to identify what type of mold it is.
The most common type of mold found on jerky is the Aspergillus fumigatus. This type of mold has a grayish appearance and often appears in small patches. It typically thrives in moist, warm environments that lack direct sunlight. If you find that you are dealing with this type of mold, here are some steps you can take to remove it:
-Discard any visibly contaminated pieces by cutting away a 1-inch margin around the visible spots
-Prevent further contamination by reducing humidity levels between 30% – 50% and maintain storage areas at temperatures below 70°F
-Sift through remaining pieces for additional mold spots
-Place afflicted pieces on baking sheets lined with parchment paper
-Bake at 220°F for 1 hour (this will kill any remaining spores)
-Cool completely before repackaging or consuming
It is also possible that you may be dealing with the Rhizopus stolonifer fungi, which usually appears as black or white spore masses. This type of mold generally thrives in cooler temperatures ranging between 65°F – 75°F but requires very little moisture to grow. To effectively treat this type of infection, you should:
-Discard any visibly contaminated pieces by cutting away a 1/2 inch margin around visible spots
-Prevent further contamination by storing your jerky in an airtight container
-Heat affected pieces for 15 minutes at 165°F (this will kill any remaining spores) – Cool completely before repacking or consuming
Understand the risks of eating moldy jerky
Mold growth on jerky is serious and can make you sick if it’s consumed. Certain types of molds are not only dangerous, but even deadly in some cases. It’s important to be aware of the risks associated with eating moldy jerky.
Mold can grow on jerky because of inadequate drying techniques, using meat that was not adequately frozen before making the jerky, or that was exposed to moisture right before or during the drying process. Mold on jerky will present in different ways, such as grey-greenish spots or a white powdery substance which will appear lumpy. The mold can also manifest as an odour associated with spoilt food. Eating this food may cause a number of health issues including nausea, diarrhea and more severe reactions like fever and vomiting in some cases.
If you find moldy jerky, discard it immediately to avoid any potential health issues from eating spoilt food. If you notice any signs of mold growth while preparing or storing the jerky, it should also be discarded to prevent contamination and potential illness from consuming the product.
Prevention
Mold can ruin jerky and make it inedible. However, with the right measures, you can prevent mold from growing on and ruining your jerky. Proper storage, temperature control, and using clean, sterilized utensils are just a few of the ways you can prevent mold from developing on your jerky. Let’s take a closer look at some of the strategies you can use to keep your jerky safe.
Store jerky in airtight containers
When storing jerky, it is important to make sure that it is properly sealed in an airtight container or bag. This will help to keep out moisture, reduce the risk of mold growth, and keep the jerky fresh for longer. Additionally, storing dried meat in a vacuum-sealed container can eliminate any oxygen that could cause spoilage and growing of bacteria or molds. Jerky should also be stored in a cool, dry place – ideally away from direct sunlight. The use of glass jars or other containers with tight-fitting lids can also help to maintain optimal temperature and humidity levels for jerky storage.
It important not to store jerky for too long – even if it is properly sealed away still it is best consumed within 4 weeks of production when made at home and usually within 3 months when purchased commercially. A good practice to follow is to label the date you make or purchase your jerky so you know exactly how old it is when using it.
Refrigerate or freeze jerky
Refrigeration or freezing is the recommended way to keep your dried meat from developing mold. You should seal the package of jerky airtight, and then place it in the refrigerator or freezer until needed. Properly sealed in an air-tight package, jerky can stay safe to eat for up to one month when refrigerated, or three months if kept in the freezer. If a batch of jerky develops any signs of spoilage, such as discoloration or a funky smell, it should be thrown out right away.
Store-bought jerky is often infused with preservatives and additional seasonings that extend its shelf-life longer than homemade versions of dried meat would last without proper storage techniques. Take extra precaution by transferring store-bought jerky into an airtight container or zip-top bag if possible before freezing or refrigerating it. Finally, materials like plastic wrap and aluminum foil may not be able to keep your jerky fresh for longer than just four weeks—so invest in an appropriate food container for long-term storage when necessary.
Cleaning
When it comes to cleaning mold out of jerky, it is important to address the issue as quickly as possible. Mold can spoil the entire batch and even cause serious health problems. In this section, we will discuss the proper steps to take when cleaning mold out of jerky to ensure a safe and delicious product.
Use a damp cloth to remove visible mold
Mold can be an unwelcome guest in a package of jerky, but it does not have to ruin your snack. You can save your jerky and still enjoy it by following these steps.
1. Begin the process by examining the jerky closely for any visible mold. Make sure to look closely at all angles of the package and at each individual piece of jerky.
2. If you see any visible signs of mold, get rid of that section immediately, as it was likely contaminated while in storage or during packaging. Discard any pieces with discoloration or a fuzzy texture — this could indicate the presence of mold spores that you wouldn’t be able to see with your own eyes.
3. Take a damp cloth or soft brush and gently wipe down the remaining sections of jerky, being careful not to spread around or grind any potentially hazardous mold spores into the meat itself. Make sure to cover all surfaces — including both sides and any crevices — as thoroughly as possible in order to avoid an airborne transmission back into areas with less contamination (which could happen if you don’t properly clean). Wipe carefully until you reach the point where no more discoloration is seen and there is no more evidence of fungal growth on the jerky’s surface.
4. Once all pieces have been wiped down, re-soak them briefly in fresh water, then pat dry before storing in airtight containers/packaging for future use within two weeks, maximum (following this will ensure maximum freshness).
Use vinegar or baking soda to kill remaining mold spores
Mold has a tendency to linger on jerky if left unattended, which is why it’s important to take preventative measures to keep your product clean as you make and store it. If you do find mold on your jerky, however, don’t panic. There are ways to get rid of it without wasting the rest of your product.
The first step is to remove any visibly moldy pieces from the storage bag or container. It’s best not to touch them with your fingers as this can spread the spores around. Once the affected pieces are removed, use a paper towel or similar material to wipe down the inside of the container and any other affected areas.
For additional preventive measures against mold growth, create a mild disinfectant spray with white vinegar and use it liberally on all surfaces that have contacted or stored the jerky. Alternatively you can use baking soda by mixing one tablespoon of baking soda in two cups water then spraying that solution inside the jerky container and all surface areas (including any other containers used for storing your jerky). Let this sit for 5 minutes before wiping off thoroughly with a clean cloth or paper towel. Both methods will help kill remaining mold spores and discourage new ones from forming in the future.
Disposal
Mold on jerky is a common problem and it can ruin the whole batch. It is important to properly dispose of the contaminated jerky and take the necessary steps to prevent mold from forming again. In this article, we will look at different ways to safely dispose of moldy jerky. We will also discuss the best ways to prevent mold from forming in the future.
Discard any jerky that has visible mold
Mold is a serious health concern and it should not be taken lightly. It is crucial that you discard any beef jerky which has visible mold on it. Even if you think the rest of the jerky looks safe, it may still have been contaminated by the mold. As a precaution, always throw away any jerky with unforeseen mold.
It is important to keep other food products separated from your jerky during storage in order to prevent mold from forming. When purchasing pre-packaged beef jerky, always examine before consuming and discard if necessary.
If you have made homemade jerky start with quality ingredients that have been handled, stored and prepared properly; following appropriate safety procedures such as proper cooking time, temperature and adequate drying time will reduce overall risk of contamination or development of dangerous microorganisms like mold spores. If you discover mold while making homemade beef jerky, discard all ingredients immediately as there is an extremely high likelihood they are contaminated with dangerous toxins due to the environmental conditions associated with making them.
Discard any jerky that has been exposed to mold for more than 24 hours
Any jerky with visible mold should be discarded immediately. If the jerky has been exposed to mold for more than 24 hours, it is sensible to discard the jerky in case any toxins from the mold have penetrated through the surface and contaminated the entire batch of jerky. Additionally, it is important to clean any affected surfaces with a solution of bleach and water. The surfaces should be washed thoroughly and scrubbed diligently to remove any residues from the mold, which can cause further contamination. It is also important to dispose of contaminated containers properly; allowing them to sit out or storing them improperly can expose you and your family to potential toxins released by the mold.
Once all affected containers are discarded, disinfect all nearby surfaces thoroughly with disinfecting wipes, including tables, counters and cupboards; any porous surfaces should also be rinsed with a solution of bleach and hot water in order to ensure complete sanitation. Vacuum all nearby areas—this ensures that any spores that have been released by the mold have been completely removed and will not lead to further contamination. Finally, throw out all food that has come in contact with contaminated items just in case they too have become infected by mycotoxins produced by molds.
Prevention
Making sure your jerky is properly dried and stored is key to preventing mold. The most important step to preventing mold on your jerky is to ensure that it is completely dry before it is stored. This means that it should be completely dry to the touch, with no lingering moisture. To make sure that the jerky is completely dry, you can use a food dehydrator or an oven. Once it is dry, the jerky should be stored in an airtight container and stored in a cool, dry place.
Keep jerky dry and stored in airtight containers
Proper storage of jerky is essential for preventing mold growth. The best way to store jerky is in an airtight container like a Mason jar, vacuum-sealed bag, or resealable plastic bag. Keep the jerky away from moisture and light to prevent any contamination from growing on the surface.
It’s also important to keep the jerky dry and make sure it isn’t exposed to humidity or excessive moisture that can lead to the development of fungal spores. One way to do this is by keeping the jerky in an area below 75% relative humidity. If you’re using a Mason jar, adding a layer of desiccant packets before sealing can help reduce moisture even more.
When possible, open bags only when you are ready to begin eating your snack right away and store any remaining portions immediately back in the sealed container or vacuum-sealed bag afterwards. Make sure to discard all expired jerky as soon as possible and inspect unopened packages before consuming them. Additionally, ensure that all equipment used for preparing and packaging store-bought jerky products is sanitized regularly.
Check for mold regularly
Consuming moldy jerky can be hazardous for your health. To prevent this from happening, check for signs of mold regularly. Look for white, blue or green spots on the exterior of the jerky, as these indicate the presence of mold. This is especially important if you’ve stored your jerky improperly in a moist environment, as this is an ideal breeding ground for mold. Unopened packages of commercially prepared jerky may have some visible patchy white spots on them when purchased as they are typically produced in extremely dry conditions, however this is normal and such products should not be discarded.
