Well, I made it a thing. I had pork shoulders going at the same time I wanted to make jerky; so the jerky racks went into the oven (170-fan). I got them just about right, but they were missing something. Once the pork came off - I dropped the 1070 back down to Lo and threw all the jerky (in an aluminum pan) onto the top rack. Couple hours on Lo and shut it down and left it all out there overnight. This morning I have proper jerky with a nice smokey smell and taste. For anyone concerned... I used Morton's tender quick to cure the meat.