Well I watched the first half. The video is pretty long.
First off the burner on their Smoke Vault needs an air adjustment. Should be blue and not yellow. That is gonna cause aldehydes, soot, and affect the flavor of their jerky.
It is a good idea to bring up the temp of the meat to kill pathogens but your goal is not to cook it. When I make jerky I start it at 175F for the first couple hours and use a cure in the meat. Then I drop the temp down a bit. But I must say I never probed the meat to see what temp it reached.
Food safety is a good idea and like the procedure. May try this on my next batch of sticks.
