I am making beef jerky. My dehydrator goes up to 160F. I know the safe doneness level for beef is 145, so I don't want to go over that, but most recipes say 160. I am also marinating/curing in soy sauce, ginger, worcestershire and vinegar. All of these have antimicrobial properties, and I have briefly... show more I am making beef jerky. My dehydrator goes up to 160F. I know the safe doneness level for beef is 145, so I don&#39;t want to go over that, but most recipes say 160. I am also marinating/curing in soy sauce, ginger, worcestershire and vinegar.