Safely Dehydrating Meat: Dry only lean meats and blot off any oil during the drying process. It is the fat in meat that can turn rancid as it reacts over time with oxygen. Heat and light accelerate oxidation, so store in a cupboard away from heat.
​Storing Dehydrated Meat: As long as the meat you dry is low-fat, it will keep well in jars with oxygen absorbers or in jars that are vacuum sealed with the FoodSaver accessory. I have stored dehydrated meat for up to a year in jars. If you want to go longer than a year, or if you just want peace of mind, you can vacuum seal the dried meat in vacuum bags, and place the meat in the freezer. When taking dried food out of the freezer, allow the food to return to room temperature before opening the bag. Otherwise, condensation may form on the food.
Excerpts taken from www.backpackingchef.com