FYI for anyone who is drying meat for jerky:
http://www.foodpres.com/jerky2.html

The beginning of the article says:  This year in Oregon, there was a
foodborne illness outbreak from home made venison jerky. When studying the
procedure for making jerky at the household level, it was obvious that this
scenario could easily occur again. Therefore, a new method for making jerky
was developed by university food preservation specialists from Oregon and
Colorado.
The E. coli 0157:H7 bacteria can be present in the intestines of animals. It
is more likely for game meat to be contaminated with bacteria from the
intestines than beef because game is usually gutted in the field by amateur
butchers without access to running water and often in poor light. However,
there are concerns with bacteria on beef too so this new method works well
with beef jerky also. Bacteria present on meat can be killed with heat,
rendering it harmless to human consumers. Unfortunately, many home food
dryers do not get hot enough to provide an adequate heat treatment.
Therefore, this new method of pre-cooking the meat gives a good margin of
safety when making jerky.  (October 1997)

Christy
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