For me, the most useful information was on page 13 where it describes a test for making sure the jerky is dry enough. For me, that has always been the biggest issue when I make jerky. If you don't get it dry enough, it won't keep very well, but if you get it too dry, it just crumbles, has no taste, and is no longer a tasty snack.
The 275 degrees F for 10 minutes after drying is a good tip for providing a little extra safety margin, but I do wonder if it is needed for my situation. Since I don't make jerky from game meat, and don't make ground meat jerky, I've never been too worried about pathogens. I am a little puzzled by some of their advice because if you dry at a slightly higher temperature I would think you'd achieve the same thing as blasting it with extra heat at the end of the drying period. In particular, when I do jerky in either my smoker or convection oven, I do so at 140 degrees. The FDA charts show that beef (my usual meat) should be safe after exposure to that temperature for a time that is a fraction of how long the meat takes to dry. Thus, it seems to me that the 275 for 10 minutes actually would not be needed if drying at those temps. My meat does not crust at this temp (they made some mention that this would inhibit the release of moisture).