I’m either confused or overthinking this whole Jerky making process. Maybe someone can help. The USDA food safety guidelines says…….. “Illnesses due to Salmonella and E. coli O157:H7 from homemade jerky raise questions about the safety of traditional drying methods for making beef and venison jerky. The USDA Meat and Poultry Hotline's current recommendation for making jerky safely is to heat meat to 160 °F and poultry to 165 °F before the dehydrating process. This step assures that any bacteria present will be destroyed by wet heat. But most dehydrator instructions do not include this step, and a dehydrator may not reach temperatures high enough to heat meat to 160 °F. “ I want to try making Jerky for the first time in my GOSM, but I’m not seeing people on the forum going to 160 degrees with their meat and then backing down to dehydrate. Maybe someone can help set me straight.