You lucky Wolf, you!
My recipe:
1) A premium red meat roast. Elk prefered, next American Bison, then pasteured beef.
2) Trimmed well, sliced to ~1/4" thick and ~1" wide.
3) Toss the meat strips with a couple of shakes of sea salt. Very little salt.
4) Dehydrate at less than 105 degrees F until the strips will start to crack and raise up strands when bent to a 45 degree angle.
5) Once dry, vacuum seal with a dessicant or dry-pack can in #2, #2 1/2, or #3 lined metal cans. #10 and #12 cans I would not use as they are so large that any type of loss would be more catastrophic than losing just one or two of the smaller cans.
I have had jerky made this way, with only Seal-A-Meal storage bags used (no vacuum sealing back then) keep for well over 25 years. Yes, it is very dry, and does not have a great deal of flavor, but is still good, with most of the nutrition left, and entirely acceptable for use in broth and in soups.
I have only found one commercial jerky that kept for more than a year or so that was both soft and flavorful. That being Pemmican Brand that I picked up cheap after Y2K. The brand Pemmican, not the product pemmican.
Just my opinion.