I have a little chief salmon smoker. My question is this. I soak 1 inch strips in a salty brine (with other spices of course) for about 5-6 hours, rinse for 1 hour. I smoked the fish using two pan fulls for a total cook time of 14 hours. Can I vacuum seal this fish and keep it in the pantry or should it be kept in the refrigerator or freezer. I could can it, but I'd rather not. I did not take the internal temp, but the manufacturer pamphlet says it cooks the meat at 165. It's a little difficult describing the texture of the inside meat, other than it's fairly dry, but not "dried out". What do you think? Pantry or refrigerate/freeze?