These are the lethality times for all pathogens for a 6 log reduction (USDA requirements). You can make jerky with about anything you want, the difference is whether or not it is shelf stable or needs to be frozen for storage. The most important thing is the water activity (Aw) after lethality is achieved. The water activity is what controls the growth of pathogens. I believe the goal is .8 water activity but I can't remember if that's correct, I have been out of the food safety inspection for awhile.
Because you cook something to lethality of 160 or greater, that reduces pathogens to a negligible number but does not 100% eliminate them as pressure canning does. If the water activity is not low enough they can reproduce until concentrations are high enough to cause illness. This is when you hear of salmonella/e coli on fully cooked products. The product was fully cooked but wasn't processed correctly to inhibit growth.
The problem is the cheapest tester is about $200, so not many people purchase them.
A study by Univ if Georgia in 1998 tested jerky both with cure and without. They contaminated both with E Coli, cooked identical then tested the amounts of pathogens left. The cured jerky reduced them quite a bit more. Part of the study indicated that E. coli could survive 10 hours at 145 if the meat was too dry before it reached 160.
This is why there is a humidity requirement for USDA establishments making jerky also, to make sure the organisms don't dry out and become heat resistant. A small bowl of water in your smoker will evaporate and fix this, remove it after temps are acceptable and finish drying.
It should not be a problem, I just would recommend freezing it and getting it out as you use it, not storing it on the counter for a couple months then heading into the woods.