When processing jerky, the goal is to remove moisture from the meat so microorganisms (bacteria) that spoil it can’t grow. It’s easier to do this with whole-muscle jerky vs. ground jerky, because the nasty stuff lives on the surface of meat, not on the inside. Naturally, a grinder turns meat inside out, so extra precautions need to be taken to make ground jerky safe for consumption. With whole-muscle dehydrator jerky, your primary concern is pulling moisture out of the meat and heating the surface to a sufficient temperature for killing bacteria. I’ll talk about ground jerky another time, but today let’s focus on dehydrating unadulterated cuts.