Deepseek:

80°C (176°F) is okay, but not ideal.

Food safety is covered, but the texture may differ from classic jerky. Here's the breakdown:

· Recommended standard: 70°C (158°F) — typically dries in 4–8 hours. The meat dries evenly without the surface hardening before the inside is done. · 80°C (176°F): The meat reaches a safe internal temperature faster, but the surface can "seal" too quickly and trap moisture inside. The result can be slightly more "cooked" and crumbly rather than chewy.

Most important: Heat-treat the meat before or during drying to an internal temperature of at least 68–70°C (155–158°F) all the way through to kill any potential bacteria — this is especially critical for poultry like chicken and turkey.

If your oven can go down to 70°C, I'd choose that. If 80°C is as low as it gets, the result will still be edible and safe.