I am new to making jerky and have a few questions about proper storage. I use the amount of tender quick per/lbs as stated by manufacturer. I smoke my muscle meat at low temps than finish around 150-160, 5-6 hours. What is the proper or safe way to store it for short term (up to a week) and long term up to lets say 2 months? What is the safe temp the cured meat must reach to be considered safe?