Jeff,
It doesn't take much heat. As noted earlier, the long-recommended 160 degrees will kill the larvae just about instantly. Most people, however, cook pork at 160 for way too long, the reason it often turns out dry. But 21 hours at 120 will also do the job. In fact my wife (who does the vast bulk of the scientific cooking research in our house) usually makes jerky in an oven on a very low setting. All it does is speed up the drying process.
I've heard the oven method... but our batches are so big..... usually 50 or more pounds of meat to start with... LOL
