Help with ground beef jerky w/ long shelf life

Hi everyone,

I'm looking to make beef jerky that can be stored at room temperature for at least 1 month, and ideally around 3 (in a vacuum sealed container, with an oxygen absorber, stored in a dark space).

What I'm confused about is how much salt I should be adding and how to marinade the meat (some say just to mix the ingredients with the ground beef and some say to marinade like whole meat jerky). The problem with marinading that I'm running into is that the ground beef obviously absorbs all of the liquid and is extremely salty, yet I know there needs to be a certain amount of salt in the jerky to keep it from spoiling (just not sure how much as the ground beef recipes I'm finding are for immediate consumption or for fridge/freezer storage and have very little salt in the recipes).

For meat I'm using sirloin or eye of round, all lean and I'm grinding it myself. If someone can please help me out, or point me in the direction of what exactly I should be putting into the jerky (and how) in order to give me a 1-3 month shelf life then that would be much appreciated.

Thanks,

Peter