>>21476125 (OP)
I've looked into it a lot, but it's just plain harder to make safely.
Most commercially available chicken is still pretty risky to use from a bacteria/salmonella standpoint. Pretty much unless you're sourcing direct from a known provider that provides it to you as fresh as possible to cut down on contamination.
It's certainly possible for sure and I've had decent success with making a batch here or there, but honestly it just feels like too much risk to gamble on when making jerky when Beef or even Turkey responds better to curing and drying than chicken does.
