Hi all,

OK, so I just got my beautiful new 9-tray Excalibur by UPS!  It says to
set it at 145 degrees for meat, but my instinct is that it's too warm.
I got this model to avoid "cooking" my jerky as I most likely was with
the old Mr. Coffee w/o the thermostat.  What's the conventional "Paleo"
wisdom out there?   i.e. What's the best temperature for making jerky in
order to dry it safely (for maximum nutrient/enzyme preservation) with
no bacterial threat, but still avoid cooking it?

Thanks,
Chuck