Getting ready to smoke my first jerky

[Roget]

and I am a little confused about a couple of things.
Most on this board say to smoke/dry at approx.150 degrees, but Hi Mountion says to make sure the jerky reaches IT of 165. Possible???
If finished jerky has to be either frozen or refridgerated, how did people keep jerky for months, before refridgeration. I understand that was a staple on the voyage from Europe to the new world. Also, How is the jerky you see for sale in the stores kept safe without refridgeration?

[NePaSmoKer]

and I am a little confused about a couple of things.
Most on this board say to smoke/dry at approx.150 degrees, but Hi Mountion says to make sure the jerky reaches IT of 165. Possible???
If finished jerky has to be either frozen or re fridgerated, how did people keep jerky for months, before refridgeration. I understand that was a staple on the voyage from Europe to the new world. Also, How is the jerky you see for sale in the stores kept safe without refridgeration?

The IT is of the meat itself 165* I start mine at 130-140 and ramp up

Cure is used in the jerky making process. Potassium Sorbate is sprayed on the finished jerky to keep bugs and yucky off it.

[Roget]

What is the highest temp you take your smoker to?
I thought 150 was the highest smoker temp most people use. How do I get a meat IT of 165 (as Hi Mountain suggests) if I smoke at 150 smoker temp?
I understand cure is used, I just don't understand what it is doing if you still have to refridgerate the finished product.
My question is, How did oldtimers keep their jerky from going rancid.
Thanks for any insight you can give me.

[NePaSmoKer]

I don't go no higher than 175-180. I must point out i am a major non user of HM.

The old times used heavy salt to keep the jerky from going bad and trimmed much of the fat off the meat. To much fat can make jerky taste rancid.

Here is some things allot don't know.

In the early Republic/Union times jerky was made from game animals and even horse. Native Americans of course used buffalo, deer, antelope, bear and larger game. Then along came the cattlemen or cowboys  ;D and stock yards.

[RAF128]

I'm not sure how you're going to get an IT out of jerky.   It's usually sliced thinner that the diameter of a temp probe.   I start out with 120º, then 140 with smoke.   Then up to 180.   I watch it close.   If it gets overdone it get brittle.   I like it to bend, not break.   Time depends on how thick the slices are and amount of meat in the smoker.