Can Homemade Jerky Last 25 Years in Mylar Bags?

Storage Conditions Matter

When it comes to storing homemade jerky in Mylar bags, storage conditions play a crucial role in determining its shelf life. Ideal storage conditions include a cool, dry place with a consistent temperature between 50-70°F (10-21°C) and humidity levels below 60%. Avoid storing Mylar bags in direct sunlight, as UV rays can cause degradation of the plastic and potentially the contents.

Mylar Bag Specifications

Using the right type of Mylar bags is essential for long-term storage. Look for bags specifically designed for food storage, which are typically made from 4-5 mil thick material. These bags are more resistant to punctures and tears, and are less likely to allow moisture to seep in. When packaging homemade jerky, use a food-grade Mylar bag and follow the manufacturer’s recommended oxygen absorption rate. A typical oxygen absorption rate of 50-70 cc/100g of food is suitable for most applications.

Packaging Techniques

Proper packaging techniques are also critical when storing homemade jerky in Mylar bags. To prevent contamination and spoilage, it’s essential to remove as much air as possible from the bag before sealing. One effective technique is to use a vacuum sealer or a manual pump to remove air from the bag. Once the air has been removed, seal the bag and use a heat sealer to prevent re-entry of air.