This temperature should kill off Salmonella, the primary pathogen in poultry. Also, the stomach of the dog once ate raw meat, and their enzymes should, IN THEORY, be handle a low bacterial load from dehydrated chicken. As always, keep a close eye on your dog if it gives them digestive issues and try to avoid any unnecessary or cross contamination when preparing the chicekn.

“Home food dehydrators typically come with a user’s manual, which includes instructions on drying different types of food, such as fruits, vegetables and meat for jerky. According to the United States Department of Agriculture, when giving instructions on preparing jerky, most manuals leave out an essential step. To kill the harmful pathogenic bacteria found on most chicken, the chicken must reach 165 degrees F. The maximum temperatures of home food dehydrators typically aren’t enough to kill the pathogenic bacteria on poultry. This doesn’t mean you can’t make chicken jerky in your home food dehydrator, but you must first bring the temperate of the chicken to 165 degrees F before drying. This is a step you can do by steam or roasting in the oven before processing in the food dehydrator”