I agree with Laurie: freeze it. But wrap it thoroughly to prevent freezer burn and frost build-up.
A new jerky idea, at least for me: lean barbeque. Wow- tender jerky!!?! If you are lucky enough to have a local source for real beef BBQ, order a couple of pounds of extra lean. Slice it 1/4 inch, or let them do it, then dry it. It dries quickly, tastes like BBQ and keeps very well. Since it's cut across the grain it is very tender, but may tend to fall apart. Gosh, this stuff is good!