Yes, some brands use a lot of sugar in their jerky, I think 3/4 to 1 cup (up to 200 g) of sugar or brown sugar per package. Some manufacturers also use corn syrup and also add starches.
My jerky uses 1 drop of molasses (1/8 tsp) per whole pound of meat which yields 4 packages, and uses allulose, a sugar that's derived from figs which does not raise blood glucose. I use a very small amount to keep the jerky more flexible & easy to chew, so it's not dry and crumbly.