Remove second half from covered dish and repeat. Do not overlap the strips. Most oven doors have a mechanism that allows this anyway. Allow meat to cool for about 20 minutes, covered with clean cloth. Place cooled meat into sealable baggies.
Air destroys food.
Boiling removes any chance of botulism or E. coli, I understand. My cousin in New York barbecues hers first over hickory. My friend uses the long, thin device on her vacuum cleaner to remove air. I believe each city has an LDS church within travel distance. My daughter is practicing on dehydrating her own, fresh-grown herbs and onions, which she stores in mayonnaise, pickle and other type jars.