I've put up a lot of jerky over the years. The problem with jerky is not spoilage in the usual sense, but mold. If you cure it dry, dry dry as a bone, or if you put onto it anti-fungals, you get no mold if you stor it right. But that is not very good quality to eat. I can't remember the exact numbers, but good jerky has still in it 10 to 20% moistured by weight.

Also, there are a lot of variables as to how you do it. Oven? Dedicated dehydrator? Smoke? Sun? Commerical stuff is obviously oven/dehydrator with smoke flavor.

But for usual conditions, eat it, and rotate it. It's great stuff. Throw a good chunk in a pot of cooking dried beans, and you are good to go.

I can turn you on to the the best turkey-jerky cooker in the world, if you want.