One thing to discern is that Cured meat does not fall into the 40° to 140° in 4 hours category, as the curing process greatly reduces that danger. Just like cold smoking for many hours reduces the danger because of the nitrite in wood smoke on fresh pork. And/or a combination of both. I personally recommend achieving a finished internal temp of 146° or higher, as I certainly don't trust my sons or their loved ones to cook stuff thoroughly, lol! If I give it to them fully cooked, there is less chance of them messing it up. Jerky is normally has some curing salt in it and can go past those rules, and thin enough to easily cook and dry. Thank you Wade, for your remarks on Frank's asking; we all learn and need refresher reminders.