For extended "shelf-life" unrefrigerated, jerky maust have undergone one or more of a combination of treatments, "salting" (as part of a seasoning rub), drying or "cold-smoking" to remove the maximum amount of moisture from the meat.

Humidity and fat content are the greatest enemies of jerky, and while packaged jerky, vacuum packed to remove and repell all air and moisture, can be stored almost anywhere dark, jerky not vaccuum packed needs reasonable air circulation and "dry" storage. Fat "turns" rancid and even a minimal fat content can hasten spoilage. A little exterior mold can be scraped off (or even washed away, immediately before consumption), and the native americans don't seem to have worried much about evidence of insects - just a bit more protein - but for most consumers, the cosmetic effect is unappealing.