Refrigeration of this dried, cured meat product is a viable storage method, particularly for extending shelf life beyond a few weeks after opening. While not strictly required for unopened jerky due to its low moisture content, lower temperatures inhibit microbial growth and slow the oxidation process that leads to fat rancidity and flavor degradation. For instance, an opened package stored in a cool, dry environment might last a month, but refrigeration could potentially extend that period to several months.
Maintaining quality and preventing spoilage are key benefits of low-temperature storage. Traditionally, jerky was air-dried as a preservation technique, enabling long-term storage without refrigeration. However, modern commercial jerky often contains higher moisture levels and added ingredients, making it more susceptible to spoilage. Refrigeration helps preserve the intended flavor profile and texture for a longer period, offering a safer and more enjoyable consumption experience.