I'm planning on trying jerky in the near future. If I make several pounds of it and use a seal a meal, how long will the shelf life be? I've ordered those little packets that absorb the extra oxygen after you seal it. I'll be using a Traegar Big Tex and would welcome any hints. After making jerky I'm happy with and build up a supply I'm going for sausage. My favorite is German, but there's so much out there that I don't like. We have a Sprouts grocery nearby and there's is the best. They quit making it, so now they take their Polish and repack it with extra garlic when I ask for it. Now that's breakfast food, or cabbage roll time.
Tips and tricks welcome
Thanks
Tips and tricks welcome
Thanks