Had to freeze jerky after marinating because of air quality

[JimLinebarger]

I took some flank and eye of round and made 5 different types of jerky. Marinated it overnight so that I could smoke it today. Got up early only to see that because of the fire near Canada, the air quality here in Spokane is bad. We have been having issues with it for the past week but I thought it was getting better. Now it looks like the entire week is going to be bad along with 100°F temps or close to it. So I had to freeze it. Never done that before. Two were wet marinades while the other three were blends. Hopefully it won't be too salty or mushy. Might be a week before I can finish the job. Will take 2 sessions anyway since it is about 8lbs. of meat. Anybody ever freeze after marinating jerky for a later smoke before?

Types:
1. Teriyaki - wet with Derek Wolf's Sweet Teriyaki Sake
2. Spiceology's Korean BBQ blend
3. Chef Jet Tila's Fiery blend from Spiceology
4. Chef Jet Tila's Sour Power blend from Spiceology
5. Bulgogi Beef - recipe I found but made some tweaks.
Wanted to do Carne Asada but didn't have some major ingredients.

[Ace]

I've never had to freeze meat after marinating, but since most of the moisture is cooked out when making jerky, I can't imagine that it would turn out bad. Like with all frozen meat, thaw completely then cook / dehydrate as normal. As always... YMMV

Edit: BTW, the flavor recipes listed sound great...

[Jerod Broussard]

I've seen people have issues freezing meat with Italian dressing. Not sure why, but it definitely had a negative effect.

[JimLinebarger]

Possibly the vinegar.

[58limited]

Bummer, I've never frozen marinated jerky meat but I bet its ok.

I actually don't smoke my jerky, I put it into my gas stove on the lowest setting and crack the door 1/2". I use smoke powder in the dry seasoning to get a smoked taste. I buy the seasoning and smoke powder from Hi Country Snack Foods but it appears that they are closed down now so I'll have to find another source.

[JimLinebarger]

My wife didn't like the lingering smell for days when I did it inside years ago. So I started doing it outside.

[ItsAllGoneToTheDogs]

I've had to do it before, it will be fine. Ground type jerky not so much, but slices will be fine especially if you do thicker slices. Texture will be slightly different, but not bad.

[JimLinebarger]

Thanks.