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Since you didn't use any curing salt (sodium nitrate) in your recipe, make sure to store your jerky in the refrigerator if you plan on storing it for more than a day or two. I know my jerky doesn't usually last that long so it may not be a big deal! Also, I would be careful marinating your jerky at room temperature for hours. The danger zone for food-borne bacteria is 40F-140F. A safer alternative would be to marinate your jerky in the refrigerator.
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