I also have made many batches of jerky a number of ways and none of them include a precook. I have however screwed up one of my early batches by having too much heat. The meat turns a well done looking brown rather than the dark red/brown of jerky.
So . . . .Trim meat well, cut into strips no more than 1/8" to a quarter inch thick. Marinate first, 6 to 24 hours mix every few hours, longer is better. I set my Dryer at 120 or less I think setting at anything higher drys things to fast. I load it just before bed time and when I get up in the AM I check the dryer. The thinner peices will be dry but not brittle. The thicker ones may still have a soft spot, let them stay a bit longer. Check every couple of hours and the whole batch should be done in less than 24 hours.
If your really worried about Ecoli etc. Go to your feed store, canning suppliers and get a bottle of salt peter, not sure the proper name but, they will know, and use a little bit in your marinade.
