How do y'all store your jerky. I made my first this week. No way I can eat five pounds of it so I bagged ad froze about 2/3rds of it. The other third I bagged and me and my boy has snacked on it all week. But I've noticed the bag and meat has beads of water. I assume the cure and seasoning in the meat is pulling water out of the air. Will it hurt the meat? If so how do I stop it?

Thanks