I smoked my first batch of jerky last night and to my surprise it was delicious! I had low expectations for attempt #1 using a homemade recipe.
I did mix in the appropriate amount of cure for the weight of meat (7# of eye of round) with my seasonings and used a vacuum tumbler to marinade it all.
For my smoke, I did 3:10 at 190 and then ramped it up to 260 and once it hit that temp on the smoker I turned it all off which was roughly 10 more minutes. (technique is from a Youtube video I watched)
The jerky has a lot of brown sugar and is very tender. I sliced it on 7.5mm setting from my Walton’s 10" grinder.
MY QUESTION: Since I can’t definitively know the water activity level without a meter test, is it okay to leave Jerky in ziploc bags on the counter for a few days or should I keep the bags in the refrigerator as I’ve already done? It does have cure in it. I’m not a huge fan of eating cold jerky!
Thanks for any help!