What you could do if you wanted to be sure you were safe, is process the jerky normally, then at the end of the smoking/dehydrating/whatever process, put it in the oven for a while to make sure it gets up to temperature. Might have to experiment with a few batches to learn how to keep from drying it out too much, but better than getting trich. (I used to work for a couple meat processors. If I remember right, the rule was any pork product over an inch thick (like summer sausage) would have to go through a secondary cooking process -- or you'd have to use certified pork).