I have read in a few places they recommend cooking the jerky strips to 160F prior to dehydrating. That was relative to whole muscle jerky. Do any of you do this? Noone I know does nor have I. I set my dehydrator for 160F usually and let it go until it's at my desired finish point. I do use cure #1 in my jerky marinade. It was always my understanding that alleviates the need to precook the jerky. Thoughts?
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