Jonathon I’m doing exactly that . Thanks

glen thanks

glen
After ice bath quick dried off and put in fridg.
Thanks for all the info.

Grimpuppy
I just misread my notes is all. My notes said 1/4 tsp per pound, I didn’t see the pre pound part. It was just a simple mistake because of sloppy note taking. I’ve updated my notes

125 for an hour and a half
140 for an hour
155 for two hours
175 until internal hit 160
Total cook time was just under six hours. I think I’m ok with vacuum packing and eating within a few days of opening.

I made a 5lb batch of beef snack sticks.
Aside from Flavors are used 1.2 ounces of sure gel meet binder 1 teaspoon of encapsulated citric acid. My problem is I realized I only used 1/4 teaspoon of sure cure. I smoked then slowly starting low and moving up to 175F. I got the inter temp to 160F. Put them in ice bath then dried them off and held in fridge.
I know that was a long way to go for a quick question but I thought if I gave all the information I get a better more accurate answer. So my question is should I bother to vacuum seal them? With only 1/4 of the pink salt preservative do they have much of a shelf life?
Thanks in advance.
Tony