Jerkynut..... Morning..... You didn't read enough about killing pathogens etc.... Pasteurization of meats can be done at many temperatures... If one uses cure or not, meat can be pasteurized at 130 for 112 minutes and it is safe to eat.... Cure, nitrite, is used when meats are smoked in a low oxygen environment... which can be a breeding ground for botulism....
SQWIB is correct..... Use lean meat because fat can go rancid..... add cure as a precaution and flavor and coloring.... Dry at a low temp, so as to reduce the fat melting.... and reduce the Aw to an acceptable level...
If you
dehydrator runs at 140 ish, as most dehydrators do, once the meat is at 140, which may take many hours due to evaporative transpiration, (the stall effect), then it needs to be held there until pasteurization is complete..... Since that is an unknown period of time without lab testing, and the meat is pretty much good forever at 140, exceed the time you think will be required to complete the pasteurization and drying process.... The meat will be fine for many hours as it dries out to an acceptable Aw level and the salt will keep any pathogens at bay, as will the nitrite....
So, think about the above, and possibly think about an apology... I've read stuff you have put on the forum and in my opinion, you could use just a tad more reading up on meat curing and pathogens etc.... You are not the expert on this forum.....
Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4) 112 min 146 (63.3) 169 sec
131 (55.0) 89 min 147 (63.9) 134 sec
132 (55.6) 71 min 148 (64.4) 107 sec
133 (56.1) 56 min 149 (65.0) 85 sec
134 (56.7) 45 min 150 (65.6) 67 sec
135 (57.2) 36 min 151 (66.1) 54 sec
136 (57.8) 28 min 152 (66.7) 43 sec
137 (58.4) 23 min 153 (67.2) 34 sec
138 (58.9) 18 min 154 (67.8) 27 sec
139 (59.5) 15 min 155 (68.3) 22 sec
140 (60.0) 12 min 156 (68.9) 17 sec
141 (60.6) 9 min 157 (69.4) 14 sec
142 (61.1) 8 min 158 (70.0) 0 sec
143 (61.7) 6 min
144 (62.2) 5 min
145 (62.8) 4 min
Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).