Go here, most of the recipes are dehydrator. http://beefjerkyrecipes.com/jerky/meat-type/venison-jerky-recipes/
you need a food dehydrator.
You need chicken meat that has not been ground to make chicken jerky at home.
To make beef jerky, you can use any cut of beef. However, you can make turkey jerky using turkey or chicken jerky with chicken, etc. You can make jerky with most any kind of meat.
The main reason is that all jerky is costly to make. Beef is about 60% water, so when it is dried most of the weight is evaporated. It takes about 2.5 Lbs of quality beef to make 1 Lb of jerky. Secondly, many jerky companies use expensive chemicals and preservatives when making their jerky, and they have a lot of waste just based on how they make it. I love beef jerky too, so here's the secret: Go to Walmart or Bass Pro Shops and buy a $40 dehydrator. Then go to your supermarket and buy meat ask the meat department to slice it super-duper thin for you. Marinate it overnight in whatever thrills you in the fridge and the next day put it in the dehydrator, give it 12 hours and voila! - you have a much healthier and better tasting jerky. I make my own out of chicken, turkey, salmon, beef, etc....
To make jerky, beef has to be dehydrated for four to fifteen hours. The final humidity content determines when the process is complete. The thickness of the beef contributes to the time determination.
It takes about 5 hours for chicken and turkey to dehydrate at 150-200 degrees Fahrenheit in the oven. It takes about 4-7 hours for beef to dehydrate in the oven. It takes 12-72 hours under 150 degrees Fahrenheit in a smoker. It can take up to 18 hours in a radiant food dehydrator. In a regular food dehydrator it can take about 8 hours.
Its quite easy to build your own dehydrator, especially if you just want to make jerky. Its as simple as making a fire, then a rack to hang your meats over the top. Dehydrating fruits requires a little more finesse, but the reality is that if your oven temp goes low enough, you can just use that.
Jerky Cure is something you use to season and prepare meat for drying to make jerky.
Yes, some people make alligator jerky.
From Jeff at Jeff's Famous Jerky, who specializes in 4 flavors of gourmet bacon jerky. Cooking bacon from a raw state in your home dehydrator is dangerous because of the pathogenic bacteria that can survive by cooking at a low temperature. Most home dehydrators only reach 130-140 degrees. The USDA requires meat to be heated to 160-165 degrees depending upon the type of meat, before the dehydration process begins. This is the safety zone where pathogenic bacteria is put at bay. This is also why no one should buy jerky of any kind online that is not made in a USDA facility. USDA product will always have the USDA "bug" on the package that says it meets USDA inspection standards of safety. So, for bacon jerky made in a home dehydrator, the answer is to pre-cook it first and then dehydrate it. It is a lot of work to make any great tasting dehydrated meat snack, but it is worth it! Another note about bacon jerky.... it has less fat and less sodium that traditional pan-fried bacon because of the dehydration process.
with a chicken