Yeah but to take advantage of the case capacity and to maximize speed you need slower burning powders and longer barrels. You arent making the big speed gains otherwise, just more muzzle blast.
Sounds great if you reload, like to have a minimum of a 26 inch barrel to burn all the powder, and like toting around a heavy hunting rifle.
- - - Updated - - -
To really maximize all that powder you should have a 28 inch barrel.
I put jerky in bags because then i can season it and freeze it. Then when i want to make jerky just thaw out the bag and the meat is ready for the smoker or dehydrator... No 24 hour waits to get the meat cured.
If you are marinading then u need to use a vacuum seal container. They work great for marinating meat before grilling. For slice jerky that is just being cured and seasoned i just seal it in a regular vaccum seal bag and have not had an issue with the seal.