Since all meat contains some fat, I store my dehydrated meat, as well as any dishes containing meat, in the freezer. At room temperature, the fat will end up becoming rancid. I of course set the freezer bag out until it's room temperature before I open it to prepare a meal, to avoid condensation on the cold dried meat.
If your jar has been around for only a week or two, probably no harm done. Just stick it in the freezer.
Per Sarbar's website,my "bible" for all things dehydrated: http://www.trailcooking.com/dehydrating101:
"With dehydrating meat you will want to use as low fat meat as you can. Once dry, store in your freezer till time to use. Cycle through your dried meat within 6 months."
Frankly, I have used meats up to a year old without problems. It has probably lost some flavor but I jazz everything up with herbs anyway.