5 min. ago, I put my first batch of beef jerky in my electric oven, temp 65?C.

Beforehand, I marinated the beef in soya sauce (+ spices + nitrited (sp ?) salt).
I fear nitrited salt + soya sauce will give something a bit too salty ... well, it's a first experiment ....
<img src="/images/graemlins/smirk.gif" alt="" />

Now, I just have to wait ............... a few hours ...........

In the meantime, I have some questions :
- how long will home made jerky stay good ; let's say at room temp. eventually vacuum packed .. ???
- do you prepare your jerky just before hiting the trail ?
- or do you make it a long time before and keep it in the freezer ?
- or ... what ... ?????

TIA