As per FDA for safety it is recommended especially if your dehydrator does not reach temps of 155-160. Many feel that if you use a cure it isn't necessary but I personally don't want to die for a snack food ! Also I would do for sure if using game meat that wasn't frozen for at least 30 days to kill parasites.
When using ground meat with a cure as I've said in other posts I feel it is not really jerky (whole meat dried 140 or less ) but really a snack stick ( thin summer sausage )when I use the dehydrator I usually follow same rules and bring product to internal temp. of 160 in the oven after I've dried to my product. If I use the smoker I smoke between 160-180 the whole time. I don't call sausage jerky anymore then I call a pig a cat.