goose jerky temps and saftey

[original]

i have make goose jerky in my food dehydrator in the past at 140degrees and done so several times but than someone told me it should be heated to a temp of 160 to kill the bacteria.    would the lower temp at a longer time do the same thing or do i need to put it in the oven til it hits 160 then the dehydrator since the dehydrator only goes to 158?    thanks. 

[Blue Duck]

Never heard of that.  I too have made lots of jerky out of waterfowl as well as venison and beef.  My dehydrator only goes to 140.   Done it for many years and Im still here.  

[bearmgc]

I expect that you do cure all meat, then put in the smoker or dehydrator, as salt curing does kill bacteria. Problem solved.

[original]

i do the marinade thing with soy sauce in it but not the full out curing thing, not sure if all the salt in the soy sauce does the same.   i did use the high mountain curing pack once and put it in the dehydrator but it came out very salty.   maybe i put too much of the curing in the mix?   in some of the books i looked at for beef jerky there is never anything said about curing just recipes calling for soy sauce.   is not using the curing mix a safe way for geese?  i would hate to get someone sick.  thanks again.