When jerky contains fat, it has more potential to turn rancid and shouldn't be stored at room temperature. Moisture content is jerky's biggest contamination factor. There's greater surface contamination with poor packaging. Botulism is very rare, although it's found in fish once in awhile, says Maurer. However, botulism only grows in the absence of air.
Many commercial jerkies are vacuum packed.
When making jerky, it's always a good idea to label jerky packages with name and date of drying process. I write the type of jerky on masking tape, put it on the marinating container, then transfer it to the drying trays. When the jerky is dry, I put this same label on the storage container. When packaging jerky that feels oily, wrap it in paper towels and let cool for a couple of hours. The toweling will absorb excess oil.