1. How do you know when jerky is done? (i.e. take it out of the smoker)
Most of the recipes in the forum do not give an exact time. In addition, many people use different methods and times can vary greatly. Many of the pictures I see in the forum of Jerky range from light brown to black. Plus, I can’t use a thermometer on Jerky.
2. How long will Jerky last (storage) and does it need to be stored in the fridge?
After making it I plan to vacuum seal it in little bags. Do I then store it in the fridge or on the counter.