Basscat sure you can but you don’t need 160.
Here are the things to remember:
Combine those 2 rules to dry however you’d like. Its the same starting with raw meat, or thawed stuff… just your thawed sticks won’t have as large of a bacteria load regrown yet.
So… I personally would toss all your bags into sous vide at 145 or 150, let them all get to 140f or so to reaccomplish your moist pathogen lethality treatment, THEN spread them out on trays in convection oven and dry keeping IT above 130 but below 150. Or use a dehydrator. Or stick in a temp controlled smoker with airflow.
Everything you need to know is in Appendix A for the USFDA FSIS Meat cooking booklet, google.