Dave in AZ No confusion at all I understand the guidelines perfectly just confusing the biltong requirements and forgot that it uses vinegar.
130f Internal meat Temp, for 121 minutes
135f Internal meat Temp for 37 minutes.
Unfortunately, this will not meet the requirements either. The meat must reach 160f then it can be reduced to 140-150f for drying. The high sugar recipe that Jon shows on the video, and I have had was very good and within the USDA standards, so maybe that is the only viable option at this point.