Vacuum sealing glazed jerky

I've been making pork jerky that uses a lot of honey, syrap and brown sugar which makes the final product have a slight sticky glaze to it.

I dry it for 6 hours at 165f and then let it rest afterwards for about 1 hour. Once this is done and you pull the meat apart the inside is dry.

If I vacuum seal this will it improve shelf life or will the natural moisture in the glaze make the process moot?