Normally I smoke my jerky using a wet marinade and cure. Today, I'm trying something different mainly because I'm trying to create a recipe without the added nitrate/nitrites. I am marinating my jerky with no cure then plan to smoke it before putting into the dehydrator. How long should I smoke it and at what temp to ensure I kill bacteria? After smoking, I'll put the jerky into my Excalibur at about 150 or so. Any idea how long in a dehydrator? My meat was sliced at 1/4" thick.