Jerky has been going for 3 hours now. Temp holding at 200. Cherry smoke went strong for an hour. Looking good!! Managed to fire up humpty junior and did boneless skinless breasts for lunch. Slathered in mustard, and coated with Poultry Magic last night. Cooked at 400 for 5 minutes a side. Very nice crust and sear. Moist inside. JJ's rub is better than that Prudhomes Poultry Magic, but it was pretty good.[p]Ooops. Got sidetracked. What do I do with the jerky when it is done??
Eat some and let it cool on a plate?? Best way to store??[p]Thanks much.