Originally Posted by
intothenew
I am not sure I understand you YCC.
I typically do not cook meat before drying or smoking. Although, on occasion, I will dehydrate leftover meat. Turkey in particular, pork is consumed in the next couple of days even after drying, and beef. Venison is always frozen for at least 30 days prior, cooking makes it too dry and tough least ways with my methods.
At least one of my dehydration books recommends cooking all meats to 160 degree F, and many other articles/methods do the same.
Again, I do not typically cook it beforehand but have never been sick as a consequence.