Quick Answer
A vacuum sealer with a horizontal chamber and a wide seal bar works best for jerky, allowing for even pressure and efficient removal of air.
Choosing the Right Vacuum Sealer
When it comes to making jerky with wild game, a vacuum sealer is an essential tool for preserving the meat. A horizontal chamber sealer with a wide seal bar (at least 6 inches) is ideal for this purpose. This design ensures that the seal bar can accommodate a standard jerky tray, allowing for even pressure and efficient removal of air.
Key Features to Look for
When selecting a vacuum sealer for jerky, look for the following key features:
- A chamber size of at least 12 inches wide and 18 inches long
- A wide seal bar (at least 6 inches)
- A vacuum speed of at least 10 liters per minute
- A precision temperature control (optional)
- A compact design for easy storage
Tips for Sealing Jerky
To achieve the best results when sealing jerky with a vacuum sealer, follow these tips:
- Slice the jerky to a uniform thickness (1/4 inch)
- Place the sliced meat in a single layer on a jerky tray
- Set the vacuum sealer to a pressure of 10-15 psi
- Seal the jerky at a temperature of 100°F to 120°F (38°C to 49°C) for optimal preservation
- Store the sealed jerky in an airtight container at room temperature for up to 2 weeks or freeze for long-term storage.
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