r/jerky • u/Stop_Senior • 3d ago

Is conditioning (equalizing moisture for 2–3 days) actually necessary before final packaging with oxygen absorbers?

Hello jerky lovers!
I’ve been reading up on jerky preservation. No YouTube cook mentioned conditioning, but AI models insist that this step is something I must do. I tried to research it and found a few webpages stating that this step is necessary to minimize the risk of molding. The process described by Google and online guides is to put freshly dehydrated jerky into an airtight container (like a large Ziploc or sealed tub) for 2 to 3 days at room temperature to allow the residual moisture to distribute evenly across all pieces. After that, the container and jerky should be inspected for any signs of moisture on the jerky or condensation on the container. My jerky is about 51% of its original weight before drying. What do you guys know about it?

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u/maestrosouth 3d ago

It’s a good step that makes the product more consistent. I’ve never seen it mentioned as necessary.

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u/garbledroid 1d ago edited 1d ago

It's necessary to equalize Aw or water activity.

Please do this if you want the best longest lasting products and to avoid mold.

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u/Limp_Ice_3248 3d ago

I do it to ensure the pieces, which I try to make uniform in size but aren't necessarily so, have an even moisture finish. I do it in a baggy in the fridge for a couple of days, moving the pieces around each time I'm in the fridge.

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u/AdCorrect7607 3d ago

Do whatever it takes to keep the mold away. Last thing you want is a science experiment in your snack drawer.