@loadpin dessicants in a vacuum sealed container in the freezer is really not going to do anything at all and would cause more problems. They are made with a cloth material and that material will get saturated with water/fat from the snack sticks and will end up rupturing when removing removing unthawed snack sticks from container. You do not want to use dessicants in that fashion and they really would not do anything for that anyways. If you vacuum seal your snack sticks real tight they should be great to eat without too much change in moisture for a few years. Many years ago i had dessicants and actually did this very thing for R and D and they dont work. What really are you going for?

@maxmeats Yeah leaving it out SHOULD remove the tackiness but it also will lose some of the tenderness in the jerky. Delicate balance on whether or not it is worth drying out a little more to lose some of that stickiness.

@loadpin To make sure we are talking about the same thing, at the Seasoning Conversion Chart the 6th from the top is Andouille Cajun Seasoning, it shows it is 1tbsp and 1 tsp to get to .94 oz for 1 lb of meat and just below that is Apple Bratwurst Seasoning that is 1tbsp and 1 tsp to get to .6 oz for 1 lb of meat? The two both require the same volume measurement (1 tbspn + 1 tspn) but have different weight measurements because they have different densities. I hope I understood and answered your question?