Yes, I would rather use salt than panic about bacteria. lol, But I've noticed "salt" is a big, scary word lately. And I, also, don't want to give TOO much salt (although, it does ease my mind that a healthy dog just excrete it, whereas humans STORE it) But I would hate to see someone cut it out all together. Especially, someone moving completely away from commercial dog foods to homemade dog foods.
I think using it on the jerky is just a personal choice, as long as their nutritional requirements are being met with meals, it probably doesn't matter with the jerky or treats. As long as people are aware that they need to freeze uncured jerkies or treats.
By the way, most commercial treats DO add salt
But, I know one benefit of home cooking is to eliminate preservatives, so......its a mixed bag, I suppose.
Commercial jerky is OVER salted, but that's mainly for flavor and shelf-life. The recommended curing is 1tsp per 2bs meat in 2 cups of water soaked overnight (with whatever other flavoring/seasons, etc)
The dehydrating process only eliminates 90% of the water in foods, in unsalted meats, that number is LESS because salt aids in removing water from meat. Which could leave a piece of chicken jerky with up to 25% water still intact (which is where the bacteria would grow) Whereas, the salt is what inhibits the growth in the 10%.
Humans, like dogs, need salt to live. Depleting of electrolytes would make our hearts stop beating (which is why some bulimics just "die", even though they aren't clinically overweight).