Good point. A friend mentioned it and I began to research it. When I found turkey jerky at the store, I dug a bit deeper. The common thing was to make sure the chicken got to 165 minimum (cooked) then dry it.
I figured I'd ask the brain trust here.
May still try it but will marinade the chicken with instacure #1, then raise temp to 170, then dry it. Keep in fridge.
Will let you all know if I actually go through with it.
As always, thanks for the feedback!
Mark