Got my first jerky going early this morning. Marinated it over night in dales, soy, worstershire, garlic, black pepper, red pepper flakes. I have tried a few times last few days to do a search for "jerky" on the forum with no success. I know I've seen jerky mentioned before. Am I doing something wrong? Let me rephrase, what am I doing wrong?[p]I'm a bit concerned about it cooking too fast. It's indirect, about 200 degrees. Been going 4 hours and some of it is already getting a bit dry. How do I know when it's ready? If I use the vacuum sealer, will it need to be refrigerated? How long will it last?