I think the reason to use TQ isn't the shelf life of the jerky (but it helps) but the meat itself while it smokes. If the meat isn't around long enough to use TQ for shelf life, I'd still use it for food safety, depending on the temp you smoke.
If you put meat in a smoker and the temp of the smoker stays less than 140, the meat is in the "danger zone" of 40 to 140 and that's where bacteria forms and doesn't die.
Just a food safety reminder
