Yes... You need to run the initial temp at whatever the particular fermenting bacteria likes, so it can multiply... ALSO, the humidity needs to be..... "usually" around 90%.....
Reputable folks in the know, that know what they are speaking of, will outline all the steps and temps and humidity..
Then "usually", the drying is at 46-50 and 80%.. the 46-50 is where bad bacteria won't multiply faster than the good bacteria... and the 80% humidity will allow the meat to dry sooooo slowly, case hardening won't happen...
Now, you will find higher temps and lower humidities posted by folks that are impatient... can't wait 4-6 months for a perfect dried product and call it "good enough" at 2 months...
NOW... there are many types of drying.. jerky, biltong, whole muscle meats, ground meats... these and others have specified methods and should not be mixed and matched...
