Now the next step involves something that I know Cabela's sells (that's where I got mine) and it's called a jerky pistol and can be found ... here ---->Cabela's Jerky Pistol
Once again, spray the racks with nonstick spray, then apply the meat to the racks.


Now the same time and temperatures apply to this. I use 140 for 4 hours. When they become the right state of dryness, take out and enjoy.

 

Does this last as long as jerky, on the shelf that is?

 

If you dry it rock hard, than yes, but when you leave em softer they don't. They don't like temperature change either. I sent some to a friend in Iraq one time, the genius mail service first sent it from Fla to Alaska to where he was based out of, to Iraq where he was stationed. It was nice and green by the time it went from hot, to really cold, to really hot again.