I'm going for my 2nd shot at beef jerky in my MES smoker. The 1st batch came out too dry, crumbly texture and too much smoke. I think I let the temperature climb way to high and smoked for way too long. If you are not using cure in your jerky marinade the USDA recommends 165. My question is for how long do you need to cook at that temperature? What temp can you safely drop down to afterworkds?