Are you a fan of beef jerky? Do you ever find yourself with leftover opened beef jerky and thinking, ‘how long can I keep this for?’ If so, then this article is for you! In it, I’ll go over all the essential information about how long opened beef jerky is good for. We’ll talk about where to store it, what temperature best preserves it, how quickly bacteria can grow in it when stored improperly and more! By the end of this article, you will have plenty of knowledge and confidence in being able to safely consume your favorite snack without any worries. So let’s get started – read on to learn how long opened beef jerky is safe for consumption!
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How long is opened beef jerky good for?
Opened beef jerky is usually good for up to 3 weeks, as long as it is stored properly in an airtight container. Be sure to check the expiration date on the package and always inspect the jerky for any signs of spoilage before eating. If you notice a change in color or smell, discard immediately.
Role of Preservatives in Extending Beef Jerky’s Shelf Life
Beef jerky is a popular snack food that has been around for centuries. It is made by drying strips of lean beef over a period of time and then seasoning it with various spices. Preservatives are added to extend the shelf life of beef jerky, so that it can be enjoyed for longer periods without spoiling or becoming inedible. The preservatives used may include nitrates, sulfites, phosphates, ascorbic acid (vitamin C), antioxidants, and other ingredients.
Nitrates & Sulfites
Nitrates and sulfites are two common preservatives used in beef jerky. Nitrates help inhibit bacteria growth while preventing spoilage from fats oxidizing too quickly. Additionally, they add flavor while keeping the product safe from microbial contamination. Sulfites also prevent oxidation to maintain color and texture; plus they enhance flavor stability during storage.
- Phosphates & Vitamin C
Phosphates act as agents to retain moisture which prevents the jerky from drying out prematurely before its expiration date. Additionally, certain forms have been proven effective at controlling bacterial levels such as salmonella or E-coli in cured meats like beef jerky. Vitamin C helps keep the color fresh since its antioxidant properties preserve the red pigment present in meat products.
Finally, there are many other additives that can help extend shelf life such as natural smoke flavoring which adds taste and aroma without affecting quality; enzymes which tenderize proteins; monoglycerides/diglycerides that slow down fat oxidation; oregano oil extract which fights off mold growth; garlic powder which serves an antibacterial function; lime juice concentrate increases shelf life due to its antifungal properties and much more! All these ingredients come together to ensure maximum shelf life for your favorite snacks!
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Detecting Spoilage in Opened Beef Jerky
When you buy beef jerky, it’s important to make sure it hasn’t gone bad. But what if you have already opened the package and aren’t sure? There are a few ways to tell whether your beef jerky has spoiled or not.
Smell – The first thing to check is the smell of the product. If there is an off-putting odor that wasn’t present before opening, then this could mean that it has gone bad due to something such as bacteria growth or oxidation of fats from air exposure.
Look – Next you should take a look at the color and texture of the product itself. While fresh beef jerky will typically be chewy with a dark reddish-brown hue, spoilage can cause lighter colors like grey or yellow which indicate bacterial growth or fat oxidation respectively. Additionally, there may be some slime coating on top of moldy pieces which further shows signs of spoilage in this area.
Taste – The last way would be tasting small amounts cautiously for different flavors than what was previously expected when eating fresh beef jerky; these could include sourness due to bacterial growth or rancidity caused by fat oxidation from air exposure over time (oxidation occurs when oxygen molecules interact with fatty acids).
If any sign of spoilage is detected through one or more methods mentioned above, do not consume and discard immediately for safety reasons – always err on caution!
Effects of Environmental Elements on Opened Beef Jerky
Humidity
The most significant environmental factor to consider when it comes to storage of opened beef jerky is the humidity in the air. This is because an overly humid environment can quickly cause mold and bacteria growth, leading to spoilage. The optimal relative humidity for storing beef jerky should be less than 50%. Anything higher will reduce its shelf life significantly and could even make it unsafe for consumption. Additionally, if you are storing your opened jerky in a sealed container or bag, you must ensure that there is adequate ventilation otherwise moisture may still accumulate inside the packaging from condensation.
Temperature
Another environmental element that has an effect on stored beef jerky is temperature. A cool room or refrigerator helps keep your open package of meat snack fresher longer–ideally below 40°F (4°C). If temperatures exceed this level, then your product can dry out faster which leads again to earlier expiration date and loss of flavor. It’s also important not to freeze opened packages as this again will shorten their shelf-life substantially due to moisture accumulation inside the container during defrosting process.
- Keep relative humidity levels below 50%
- Store at a maximum temperature of 40°F (4°C)
- Avoid freezing – moisture buildup reduces shelf-life
When looking at other environmental elements like light exposure and oxygen levels these have much less impact on beef jerky than the factors mentioned above such as humidity and temperature. Therefore these elements are not so critical when considering how best to store open packs of dried meat snacks for later use or consumption.
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