Hi Boodro, I have no idea about humidity at all. I live exactly 1 mile from the waters edge of the pacific Ocean, we do have a lot of dampness here.
When I do Jerky I take it out of the marinade, lay it on my racks, give it a sprinkle of pepper and into my preheated smoker. I keep the smoker temps as close to 140 Degrees as possible and always under 160. After several hours i begin to give a piece of the meat a pinch / bend test and eventually a bite / taste test. Once it reaches my desired doneness, i cut the heat and let it set until it cools pretty good, then pull the racks, dump it out on a tray and let it cool / rest until completely chilled.
Keep in mind, the flavor of your jerky will be considerably better after a couple days, so don't judge it from the tastes right after you pull it from the smoker. OH and yes, I do keep smoke going the whole time the jerky is in the smoker.
Hope this helps.