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Join Date: Jun 2009
Location: Northern Berks County, PA
Even using cure, I refrigerate everything. Maybe I don't need to, but I do.
Anything I won't use relatively soon, I vacuum seal and freeze.
I just packed and froze a batch of snack sticks I made, which was made of ground venison and was cured. There's still a fairly high moisture content to that stuff. With jerky, maybe it'd be different (whole cut jerky)....that I'm not sure.