I've never made anything like this, but my first thought to your request was pemmican. Of course, most recipes include dried fruit, so I'm not sure how savory it is.

In terms of decreasing mold you can change your recipe or change your storage technique. More salt, more sugar, and less moisture will result in your jerky lasting longer. There are probably some other preservatives you could add, but not adding those is the whole point of home-made.

In terms of storage, many people vacuum seal and then store their stuff in the freezer until they leave for their trip for maximum storage life. Oxygen absorbing packets in the vacuum seal packs can help extend life even more. Oxygen is your enemy.