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KC Fish, when you put your jerky in a food dehydrator (like the ones available at Wal-Mart), you set a temperature setting, no? That temperature setting probably ranges from 85 to 150 degrees. If you set it at 140 degrees for 8 to 10 hours, by hour 10, the internal temperature of that meat is going to be 140 degrees... it's been cooked.
In the dehydrator I linked to, a fan is blowing room temperature air -- the colder air the better. My last batch was about 65 degrees for 12 hours.
Give this a shot sometime... I guarantee you'll be able to tell a difference in the taste/texture. And I'd be willing to bet you won't use that American Harvest dehydrator for beef jerky again.
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