Need some advice on a jerky cooking temp. I currently have some eye of round roast sliced up and sitting in an equilibrium curing brine. 156 ppm nitrites, 2 % salt, and 1% sugar plus a couple other seasonings for flavor and spice. My plan was to cold smoke for about 2-3 hours then put in dehydrated at 135-145F until done ~8-10 hours. I have a Nesco Snackmaster Pro that is pretty accurate with temp control. Question: does the pasteurization process apply and work with a food dehydrator? Another thought was to first cold smoke, then Sous Vide the jerky at 135F for 6-8 hours, then dehydrate at 135-145 until done.