If you are making and selling beef jerky, many health inspectors like to see a LETHALITY step done to kill off any bacteria, before the dehydration step process. The lethality step basically heats the meat to a certain temperature at a certain humidity for a given amount of time, to kill off any bacteria in the meat.

Advanced Food Dehydrators can easily do this step. Once you reach the set temperature and humidity for a period of time, you simply flip a switch. This will open the damper and turn the exhaust fan and then wet humid air will be vented out of the building, this step starts the dehydration process.
Health inspectors want you to use this wet heat method for about 1 hour and most of the dehydrators on the market can’t do this Lethality step. Thanks, Paul Soucy