Bernie,
First off, I haven't made any kind of jerky but it's on my list of things to try. Have done some reading on cured pork sausages, though.
With pork jerky you may need to be concerned about trichinosis, since I don't think jerky temps (drying really) are high enough. Check around and you may be able to find a local source of certified trichinosis-free pork. Alternatively, I think if you keep the meat frozen at 0 for 6 months it's also considered safe. Like I said, this is for cured sausages and jerky might be a different story.
