How to destroy possible nasty pathogens?

[theswede]

How do you do to eradicate possible pathogens like E-coli and Salmonella from your batches? 

This is the ways I found on a page.

1. immersing in boiling water (15 seconds), then marinating (118.4F, 24h)
2. seasoning (118.4F, 24 h), then immersing in a hot pickling brine (172.4F, 90 s)
3. immersing in a vinegar-water (1:1) solution (134.6F, 20 s), then marinating (118.4F, 24 h);and
4. marinating (118.4F, 24 h), then immersing in a vinegar-water (1:1) solution (57.5C, 20 s)

Soo, dear jerky makin forum members, how do I kill them nasty germs the easiest way without destroying my jerky?

 

[kinkothecarp]

Cure in a saline solution or other preservative (vinegar, etc.) and smoke at 160'F for six hours.