Been lurking arround for while doing some reading but thought I should sign up and say hi. I just graduated from the "big chief" to the Cook Shack. Nothing like baby steps right ..... Anyway so far I have completely killed some salmon and made an OK roast but so far I have yet to impress my self. I am hoping for better results with jerky this time. But I do have a question, what is the best way to store jerky for long periods of time, my current method is vacume seal and freeze. Although my vacume sealer leaves a little to be desired, just like my old smoker I guess maybe I need to up grade there as well.