I just started making Jerky and are using pre package packets. One issue is I keep getting a white mold after about two days in fridge. Is this potentially from not letting it air dry when it comes out of the smoker? Or air dry enough?
I have seen jerky get moldy like you described, but that's after 2 weeks or more, not 2 days. Sounds to me like you aren't drying all of the moisture out of the jerky. The mold is harmless, just make a mixture of 1/2 water and 1/2 lemon juice and wipe it off.
I always let my jerky sit out at least overnight spread out in a large baking pan to allow it to dry after it's done. I'll then put it in a Zip-Lok bag. I also never put mine in the fridge. If it's well salted and dried, no need to refrigerate.
I personally keep the vent open on my smoker, closing it traps moisture and sometimes makes the meat taste wired. Also I store jersey in ziplock bags in the freezer if it's made good you can take it out and eat it without breaking a tooth. I ruined a bit of meat before perfecting my method but there's a lot of good tips on smokingmeatforum to avoid waste. Good luck!
Are you putting meat right out of the smoker in a zip lock bag and sealing it then putting it in the fridge ?
Could be a condensation issue.
Need to let meat cool down and dry out before putting it in a ziploc.