I will be using the hi mountain seasoning packs this weekend to try and smoke (and only smoke) a batch of jerky. In reading everything I've been able to find it looks like the consensus is to smoke at 150*-160*. I do have the amaze-n-smoker on the way, since I can get the smoke flavor using that should I try and keep the heat lower, say 130-140? My concern is getting the meat into the safe zone and not risking bacteria. (not sure if the hi mountain cure takes care of that).