How to store jerky long-term?

Some time ago I watched Ray Mears, survival guru par excellence, travel into the Rocky Mountains where he jerked some meat. I thought I might try my hand as the process seemed simple enough.

On a hot, windy day, I set up a tripod, affixed a drying rack underneath, started a fire using hickory, erected a wind break and slung some very thinly sliced beef for several hours. The beef was ultimately deemed done and was taken inside.

But how to store it long(ish) term? How do y'all do it?

Instinct says use a glass jar with tight fitting lid. A canning jar or old mayonnaise container should do the trick. ~~ I've been given jerky that seemingly wasn't quite dry enough, since it molded in the plastic bag my friend had used to bring it to me. Of course, it did take nearly a year for those white spots to develop...

I just hide mine...if I can keep it away from the boys it might just stay around long enough for long term storage solutions.

Most folks I've known place it in canning jars, as mentioned above.

Dry smoke it and wrap it in cheese cloth and then place it inside a leather pouch works but the jar works better. still wrapping it in cheese cloth. this will keep things dry longer. next time you do jerky take a page from the hot places of the world and add some ht pepper to it this dissuades several types of borers that will eat smoked stuff. it also helps with the keeping time. A touch of honey will also extend the keeping time. as with all jerked meats smoke the heck out of it.

my jerky never lasts long enough to store. even when i make 5 lbs of it. gone in a week or less.