I'm confused. You talk about internal temp. But on jerky it is so thin you I you get a thermometer into he center.
In the case of jerky, you just have to make an educational guess on the IT... the bacteria still needs to be killed for food safety.... On relatively thin meats, time at a lower temperature will suffice... below is a chart that shows the time meat has to be at a given internal temp to pasteurize it... using the chart, meats can still be moist without overcooking....
FSIS Guidance on Safe Cooking of Non-Intact Meat Chops, Roasts, and Steaks April 2009
Temp °F / Time for 5.0 log Reduction
Unit Time
130..........86 min.
131 ..........69 min.
132......... 55 min.
133.......... 44 min.
134.......... 35 min.
135.......... 28 min.
136 ..........22 min.
137 ..........18 min.
138 ..........14 min.
139.......... 11 min.
140 ...........9 min.
141........... 7 min.
142 ...........6 min.
143 ...........5 min.
144 ...........4 min.
145 ...........3 min.
146 .........130 sec.
147......... 103 sec.
148 ...........82 sec.
149 ...........65 sec.
150........... 52 sec.
151........... 41 sec.
152........... 33 sec.
153 ...........26 sec.
154 ...........21 sec.
155 ...........17 sec.
156 ...........14 sec.
157 ...........11 sec.
158 .............0 sec.
159 .............0 sec.
160 .............0 sec.
The required lethalities are achieved instantly when the internal temperature of a cooked meat product reaches 158 °F or above. Humidity must be considered when using this Time/Temperature table.
This Time/Temperature table is based on Thermal Death Curve for Salmonella in Beef Emulsions in tubes (Derived from Goodfellow & Brown1, 1978) Regulatory Curve obtained from Jerry Carosella, Deputy Director, Microbiology Division, Science and Technology. All times that were a fraction of a minute or second was rounded up to the next whole number (e.g., 16.2 seconds for 155 °F was round up to 17 seconds).
________________________ 1. Goodfellow, S. J. and W. L. Brown. 1978. Fate of Salmonella Inoculated into Beef for Cooking. Journal of Food Protection. 41:598-605.
Poultry Time and Temp
Temperature........
...................... Time
°F (°C).............. 12% fat
136 (57.8)......... 81.4 min
137 (58.3)........ 65.5 min
138 (58.9)........ 52.9 min
139 (59.4)........ 43 min
140 (60.0)........ 35 min
141 (60.6)........ 28.7 min
142 (61.1)........ 23.7 min
143 (61.7)........ 19.8 min
144 (62.2)........ 16.6 min
145 (62.8)........ 13.8 min
146 (63.3)........ 11.5 min
148 (64.4)........ 7.7 min
150 (65.6)........ 4.9 min
152 (66.7)........ 2.8 min
154 (67.8)........ 1.6 min
156 (68.9)........ 1 min
158 (70.0)........ 40.9 sec
160 (71.1)........ 26.9 sec
162 (72.2)........ 17.7 sec
164 (73.3)........ 11.7 sec
166 (74.4)........ 0 sec
Table C.2: Pasteurization times for a 7D reduction in Salmonella for chicken and turkey (FSIS, 2005).
Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4) 112 min... 146 (63.3) 169 sec
131 (55.0) 89 min.... 147 (63.9) 134 sec
132 (55.6) 71 min.... 148 (64.4) 107 sec
133 (56.1) 56 min.... 149 (65.0) 85 sec
134 (56.7) 45 min.... 150 (65.6) 67 sec
135 (57.2) 36 min.... 151 (66.1) 54 sec
136 (57.8) 28 min.... 152 (66.7) 43 sec
137 (58.4) 23 min.... 153 (67.2) 34 sec
138 (58.9) 18 min.... 154 (67.8) 27 sec
139 (59.5) 15 min.... 155 (68.3) 22 sec
140 (60.0) 12 min.... 156 (68.9) 17 sec
141 (60.6) 9 min...... 157 (69.4) 14 sec
142 (61.1) 8 min...... 158 (70.0) 0 sec
143 (61.7) 6 min.......
144 (62.2) 5 min.......
145 (62.8) 4 min.......
Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).