At the moment I have a dehydrator load of dove jerky just finished and ready to store. First time I’d tried making that, not as good as beef or venison jerky IMO, but not bad.
Marinade recipe: Equal parts ketchup, sriracha, soy sauce, and Worcestershire sauce. Plenty of black pepper and garlic powder, some allspice and cayenne, a dash of liquid smoke. Marinate the meat for 8-12 hours, stirring from time to time, then into the old Excalibur until dry but not brittle.
Have eaten mourning dove before, was delicious- but wouldn’t think it would be great for jerky- maybe if it had the right spices. Venison jerky is pretty good.