That was a pretty good video, Wingman. Thanks for sharing it.
There's way too much sugar in that recipe for me, but it does sound really good and I may try a small small batch next time I make jerky.
If you want jerky that will store longer, try flank steak, top round and your other "london broil" cuts. These tend to have less fat especially if you pick through looking for the super lean packages. With less fat comes a longer storage life. Depending on your recipe for curing and care in dehydrating you can typically store jerky from six months in plastic container set in a cool dry place to year vacuum packed and up to two years vacuum packed and frozen. I've talked to a few folks who have eaten jerky they've made after five years of storage. My jerky would never last that long, so I wouldn't know about that.