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Gotcha, thanks a bunch! Another user here recommended I stick the meat into a beef broth and bring it up to temperature before drying, can I do the marinating step between the broth and actual drying? Or does it need to be brought up to temprature immediately before drying?

Oh I'm fully aware of the regulations and guidelines, how convoluted it is, and for once in my life I've got the resources to pursue it lol I was just asking about clarification on the lethality treatment, only thing that has me a little confused. Have any specific answers to the previous...

Alright, so I've got my marinades, hungry customers, access to a commercial kitchen, scheduled food handlers license and all the other bells and whistles coming to fruition to move my operation out of my kitchen Asked USDA about Jerky guidelines and have read them, but am confused about...

If I'm drying paper thin Jerky at 160 for 8 hours. Would that fly with the USDA as lethality treatment? The link for lethality treatment is leading me to believe that I need to have an extra step added where I'm bringing it up to temprature before putting in my dehydrator at 160.