Hello All, I have scoured this site and the rest of the web. I want to make pork jerky. I just got a dehydrator and a warning came with it to never dehydrate pork but you can ham. I'm not a big fan of the cured flavor. Except bacon!!! I have had uncured pork jerky. If I trim all visible fat and marinade in vinegar based marinades then smoke to an internal temp of 160, finishing off in a dehydrator that will range fromm 155 to 162 ( designed to do this to get internal temp above 160). Should that be safe to eat or is curing a required step for safe pork jerky? Thank you for all your help in advance.