Desperately sad to have opened my precious pack of Beef Jerky and found it is covered in white spots. It has been in its original package (open) at room temperature for just over 2 months. No bad smell but I’m assuming that I shouldn’t just wipe it off and eat it ? I brought this back from Canada to home in Europe and it’s impossible to get here, so pretty bad news !!! I was just about to bring a sample to a local farmer to try to convince them to make it !
Oh no, sorry to hear about this.
I’m not sure I’m going to make the call just based on a photo - but curious if the white parts seem “fuzzy” or more like “crystals”? It looks “fuzzy” which for me isn’t a good sign . . . . 
I was hoping it was salt crystals but I think it may be fuzzy. Not really visibly but the bigger white spots are a soft texture not hard and crystal like.
It looks and sounds like mold to me. Sorry, I know that probably isn’t what you wanted to hear.
There are some white molds that grow on meat that are safe to eat (think cured salami and aged meats) but, if it were me, I wouldn’t risk it on jerky not stored at controlled temps, etc. There are just too many unknowns and too many health risks if you guess wrong.
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Thanks for helping me decide ! I’m in France so am familiar with cured meat mold and have been know to wipe even the green stuff off and eat away… But this literally just appeared in the last 2 weeks and looks very dodgy. Don’t want to intoxicate my farmer friend. My chickens shall be happy !
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Agreed. It’s Mold.
It must have had too much moisture left in the Meat or stored in a moist Environment.
Sorry for your loss.
It is quite easy to make. you could do it yourself.
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Thank you BierMonk ! Until I light the first fire of the season my house IS very humid in the summer months and the jerky was a nice softish version, not too dry. Lessons learned but I really need to get the French on this ! Do you have a reputable recipe or website where I could give it a go myself ?
This is about as reputable a recipe as you can get.
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I’ve had that happen to fancy biltong. That’s why jerky is packed with silica packets.
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Absolutely!
I make the Vietnamese or Thai/Lao style Jerky because I like it better.
Here is a fairly basic Method wich also has Links basic Recipes (I do not condone the ones that use Ketchup but who knows… 
)
Jerky is super adaptable to whatever flavoring you like.
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i would say mold too, and more than one type too based on the green spot i also see in the photo.
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