I'd personally go with Sobachatina's method of using it as an ingredient in something else. (it's also good to chop up some and add to cooked rice or rice & some veg. as a one pot meal)
... but if you really wanted to try to save as jerky, you might be able to tone it down a little by adding some sweetness to it. Unfortunately, this might mean wetting down the surface, and if you're going to do do that, you might be better off soaking it, changing the liquid, and re-drying it.
Your other option might be to try to give it a glaze ... honey would be my first thought (look online for various techniques for honey glazed bacon), maple syrup would be my second. Of course, it'd then be hygroscopic, which is going to reduce your storage lifetime.