I just got a dehydrator to start making my own jerky. My main question is about food safety. From the USDA I found this: Why is Temperature Important When Making Jerky? Illnesses due to Salmonella and E. coli O157:H7 from homemade jerky raise questions about the safety of traditional drying methods for making beef and venison jerky. The USDA Meat and Poultry Hotline's current recommendation for making jerky safely is to heat meat to 160 °F and poultry to 165 °F before the dehydrating process. This step assures that any bacteria present will be destroyed by wet heat. But most dehydrator instructions do not include this step, and a dehydrator may not reach temperatures high enough to heat meat to 160 °F. After heating, maintain a constant dehydrator temperature of 130 to 140 °F during the drying process is important because: the process must be fast enough to dry food before it spoils; and it must remove enough water that microorganisms are unable to grow. Why is it a Food Safety Concern to Dry Meat Without First Heating it to 160 °F? The danger in dehydrating meat and poultry without cooking it to a safe temperature first is that the appliance will not heat the meat to 160 °F and poultry to 165 °F temperatures at which bacteria are destroyed before it dries. After drying, bacteria become much more heat resistant. Within a dehydrator or low-temperature oven, evaporating moisture absorbs most of the heat. Thus, the meat itself does not begin to rise in temperature until most of the moisture has evaporated. Therefore, when the dried meat temperature finally begins to rise, the bacteria have become more heat resistant and are more likely to survive. If these surviving bacteria are pathogenic, they can cause foodborne illness to those consuming the jerky. The two things in bold is what concerns me a little. I am chopping at the bit to make some as I have everything to do so. But am a little worried if I should heat it to 160 deg before I make it? I have ground beef and a jerky gun and am worried if I heat it first it may start to cook it? Then make it very hard to shoot through the jerky gun?? Also it didn't say how to (or how long)heat the meat? Do I put all the seasoning in and then put it in a pan like a meat loaf? Any help is appreciated.