I have made jerky 4 or 5 times, it never seems to last long enough to go bad, lol. I usually Foodsaver about half of what I make at one time, then freeze it. I did a small test with a few strips once, by putting them in a baggie on the kitchen counter. After 2 weeks I could see no fuzzies growing, at 3 weeks a couple of tiny white spots showed up, at that time I was out of the other jerky so I ate it, end of experiment. No ill affects noted. I think if you have completely dried it out, then let it cool before storing it in whatever container you should be good for 2 to 3 weeks at room temp, probably a little longer if stored in fridge. I have heard though that storing in the fridge in an airtight container can cause a little condensation to form. YMMV.
MCBJ & CTC #5112
Kansas Winter Q BBQ Committee
Traeger Texas 075
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