I imagine any meat would work just fine, so long as it is cut or ground up into small enough pieces such that it would rehydrate easily. It's really not intended to be a hard-and-fast recipe anyway...go with what you like.
One possibly important point to keep in mind regarding the addition of "heat". I've noticed that a cloud-nine perfect amount of zesty heat while whipping up a batch translates into a near toxic concoction that it better used for a defensive (or offensive) application once it has been dehydrated or even reconstituted afield. I've no idea why...could be the heat I've been using.
Anyway, just a word of caution...go easy on the heat. I about killed Patrick with my first batch.