How long does beef jerky last before it goes bad or loses flavor?

Beef jerky is a tasty snack made from lean meat that’s dried to remove moisture and extend its shelf life, making it shelf-stable. Still, poor storage can lead to mold, excess moisture, or freezer burn, reducing its quality and safety.

From unopened packages of commercial beef jerky to your own jerky made at home, proper storage is key to avoiding spoilage, bacterial growth, and waste.

This guide explains how long beef jerky lasts, what factors affect its shelf life, and the best ways to store jerky to keep it safe and flavorful.

Beef jerky can last a long time, but several things can shorten or extend its shelf life. Moisture, packaging, and storage conditions all play a role in how long beef jerky stays fresh and safe to eat.

The less moisture a jerky has, the longer it lasts. Removing moisture from lean meat is what makes jerky non-perishable. But if there’s too much water left in the meat, bacteria and mold can grow faster.

Homemade beef jerky that isn’t fully dried or cured may only last about one week at room temperature. Commercial beef jerky, on the other hand, is often made with preservatives and strict drying methods, which help extend shelf life. That’s why proper drying and removing moisture are key when making your own jerky.

Packaging matters just as much as drying. Vacuum sealing helps preserve jerky by removing as much air as possible. Air contains oxygen, which leads to spoilage, excess moisture, and loss of flavor over time.

Storing beef jerky in a vacuum-sealed bag or an airtight container helps protect it from air, light, and humidity. Many commercial beef jerky products also include an oxygen absorber inside the unopened package to reduce spoilage. If you're storing homemade jerky, use a vacuum sealer or at least a ziplock bag with the air pressed out to slow down bacterial growth.

Temperature, light, and humidity directly affect how long beef jerky lasts. Warm temperatures and direct sunlight cause jerky to lose flavor and texture more quickly. High humidity adds excess moisture, which can cause jerky to spoil or grow mold.

For best results, store beef jerky in a cool place, away from heat and light. A pantry or cupboard works well if the jerky is in a sealed container. If you live in a humid area or don’t plan to eat it soon, storing it in the refrigerator or freezer is safer.

Beef jerky doesn’t last forever, but with proper storage, it can stay fresh for weeks or even months. The shelf life depends on whether the jerky is opened or unopened, and how it’s stored.

Unopened beef jerky from a store usually has a shelf life of 1 to 2 years, especially if it's in a vacuum-sealed bag. Commercial beef jerky often stays fresh longer because it’s made with preservatives like sodium nitrate and packed in low-oxygen or oxygen-free packaging.

Keep unopened packages in a cool, dry place and avoid storing them near sunlight or heat. While the best-by date is a good guideline, beef jerky can often last longer if stored correctly and the packaging remains sealed and undamaged.

Once a package is opened, beef jerky should be eaten within 3 to 5 days if stored at room temperature. If you want it to last longer, keep it in an airtight container or ziplock bag in the refrigerator, where it can stay fresh for up to a week.

Exposure to air introduces moisture and bacteria. Always reseal the bag tightly or transfer jerky to a vacuum-sealed container after opening.

Refrigeration can help preserve jerky's freshness, especially for homemade jerky or opened packages. When stored in the refrigerator inside a vacuum-sealed bag or an airtight container, beef jerky can last up to 1–2 weeks.

This helps slow down bacterial growth, especially in humid environments. It also prevents jerky from becoming too soft or developing mold from excess moisture.

Freezing is the best way to give beef jerky a long shelf life. Jerky stored in the freezer can last up to a year or longer without losing flavor or texture.

Use a vacuum sealer or tightly wrap the jerky in aluminum foil before placing it in a freezer-safe plastic bag to avoid freezer burn. For best results, remove as much air as possible to keep the jerky safe and tasty.

Beef jerky does have an expiration date, but it doesn’t always mean the jerky is unsafe to eat. Most packages include a best-by date, which tells you how long the jerky will taste great.

If stored properly, unopened jerky can still be safe to eat after that date. But once the package is opened, you’ll need to watch for signs of spoilage. Always trust your senses; if the jerky smells off, feels sticky, or shows any mold, don’t eat it.

Even though beef jerky has a long shelf life, it can still go bad under the wrong conditions. Knowing what to look for can help you avoid eating spoiled jerky and risking your health.

Knowing how to tell if beef jerky has gone bad can help you avoid eating unsafe food. Spoiled jerky often shows clear signs in its smell, texture, or appearance. If you notice any of the following, it's best not to consume it:

• Sour or rancid smell instead of a dry, smoky scent can signal bacteria growth or fat breakdown.

• Visible mold spots in white, green, or gray patches are a sign of excess moisture and spoilage.

• Slimy, sticky, or greasy texture often means there’s too much fat or moisture left in the jerky.

• Soft or wet pieces are no longer safe and may support mold or bacterial growth.

• Bitter, sour, or off taste indicates the jerky has spoiled and should not be eaten.

Always trust your senses. If the jerky doesn't smell, look, or taste right, throw it out to stay safe.

Consuming spoiled beef jerky is associated with a risk of foodborne illness. Studies indicate that harmful bacteria, such as Listeria or Salmonella, may be present in jerky that has been improperly stored. Reported symptoms of foodborne illness often include stomach cramps, nausea, vomiting, or diarrhea.

Furthermore, some molds found on spoiled jerky have been observed to produce toxins that are linked to adverse health effects.

Beef jerky doesn't need to be refrigerated if it’s unopened and stored in a dry, cool place. But once opened, or if you’ve made your own jerky at home, refrigeration can help keep it jerky safe and extend freshness.

Storing beef jerky in the fridge slows bacterial growth and protects it from excess moisture and air. This is especially helpful in humid climates, where jerky can spoil faster at room temperature. Freezing also helps extend shelf life, especially if you don’t plan to consume the jerky within a few weeks.

Both refrigeration and freezing prevent jerky from drying out too much or developing freezer burn, especially when stored in a vacuum-sealed bag or an airtight container.

Proper storage helps beef jerky last longer and stay fresh. Whether you're storing unopened beef jerky or your own jerky at home, the right methods protect against moisture, air, and bacteria.

Store jerky in a cool place away from direct sunlight and heat. A pantry or drawer works well, as long as it’s dry. Keep it in an airtight container or vacuum-sealed bag to reduce exposure to excess oxygen.

Avoid plastic bags that aren’t sealed tightly; they let in air and can make jerky lose flavor or texture. For opened jerky, consume it within a few days or refrigerate to extend freshness.

Vacuum-sealed bags offer the best protection for long shelf life. Vacuum sealing removes as much air as possible, preventing moisture and bacteria from getting in. If vacuum sealing isn’t available, use a ziplock bag with an oxygen absorber or a mason jar with a tight seal.

Avoid using containers that let in light or air, like clear plastic bags. For homemade jerky, wrap it in aluminum foil and then seal it in a vacuum bag for better results.

Freezing is a smart option for long-term storage. To freeze beef jerky, place it in a vacuum-sealed bag or a ziplock bag with as much air removed as possible. Double-wrap with aluminum foil to protect against freezer burn.

Label the bag with the date, then store it in the deep freeze.  Frozen jerky can stay fresh for up to 12 months if stored properly. Thaw in the fridge before eating to avoid moisture buildup.

Small steps in preparation can make a big difference in how long homemade jerky lasts. Fat, curing methods, and storage all play a role.

Fat spoils faster than lean meat and can cause jerky to go bad quickly. Before drying, trim off as much fat as possible to help preserve jerky and extend shelf life.

Less fat also reduces the chance of mold and rancid smells over time, especially when stored at room temperature.

Curing adds flavor and, when properly applied, can inhibit bacterial growth. The use of salt or curing salt with sodium nitrate is often employed to contribute to the safety and shelf stability of jerky. Most commercial beef jerky includes natural preservatives that help it last longer.

If you’re making your own jerky, curing is essential for food safety and flavor retention.

Use a food dehydrator or low-heat oven to fully remove moisture. Jerky should be dried until it’s slightly flexible but not soft or wet. Removing moisture prevents bacteria and mold from growing.

Poor dehydration leads to shorter shelf life and a higher risk of spoilage.

Exposure to heat and sunlight causes jerky to dry out unevenly and lose flavor. Store jerky in a dark, cool place to maintain quality.

Direct sunlight also warms up sealed bags, causing excess moisture and air inside the package, both of which can make jerky go bad faster.

Use the first-in, first-out (FIFO) method to keep your jerky fresh. Always eat older jerky first and move newer packages to the back of your storage space.

This method helps you avoid wasting jerky that’s been sitting too long and reduces the risk of eating spoiled food.

Proper storage contributes to maintaining beef jerky's safety for consumption, as well as its flavor and nutrient content. When exposed to excess moisture, air, or heat, jerky may experience a decline in texture, taste, and protein value. To help preserve jerky's quality, consider these key tips:

• Store beef jerky in vacuum-sealed bags or an airtight container to block excess oxygen and moisture that can cause spoilage or mold.

• Keep jerky in a cool place away from direct sunlight to protect its flavor, texture, and nutritional content.

• Freeze or refrigerate homemade beef jerky if you don’t plan to eat it within one week to reduce the risk of bacteria.

• Use oxygen absorbers in sealed packages to extend shelf life and preserve jerky quality, especially for long-term storage.

• Avoid storing jerky in a plastic bag without sealing it properly, as this allows air to enter and speeds up spoilage.

These storage practices can help in the retention of nutrients in the meat, contribute to reduced waste, and assist in maintaining the desirable taste of your jerky.

Beef jerky can have a long shelf life when made from lean meat, properly dried, and stored the right way. But keeping jerky fresh isn’t just about how it’s made; how you store it matters just as much.

Packaging, moisture control, and storage conditions all impact how long beef jerky lasts. Use vacuum-sealed bags or airtight containers, and keep jerky away from excess moisture and direct sunlight to protect its flavor and texture.

Unopened beef jerky lasts longer at room temperature, while opened or homemade jerky should be refrigerated or frozen to stay safe.

Following these best practices helps prevent spoilage, reduce waste, and ensure your jerky stays fresh and ready to enjoy.