Hi to all! New to site and I joined so I can ask questions such as this of you more experienced smokers. My question is this- Call ground meat jerky what you want, but it is basically thin summer sausage, same as meat sticks. ie meat,cure and spices. So why when I make summer sausage can I take it low and slow smoking and drying starting at 120dgs. and gradually working my way up to 180 dgs.til internal meat temp. of 155-160? But when I do ground jerky USDA says I must first cook as quickly as possible to the 160 dg. point then lower my heat to dry? How does the salmonella know my food plans?