How To Make Chicken Jerky Make Your Own Chicken Jerky

This week I am going to show you How To Make Chicken Jerky! Chicken Jerky you say? Yes! Chicken Jerky! But that's raw chicken your dealing with isn't it? Yes it is! But there is a way to make Chicken Jerky that is perfectly fine for you and your dog to eat just as I eat it and so does my boy Riley! So check out this video and tell me if you don't think that you can learn how to make chicken jerky for you and your dog. The recipe can be found below! Enjoy!
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Mac Black Ceramic Rod 2000 Grit:
DMT Diamond Sharpening Rod 600 Grit:
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DMT W6X:
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DMT W6E:
DMT W8CXNB:
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How To Make Chicken Jerky: Make Your Own Chicken Jerky
2 to 2.5 lbs Chicken breast cut 1/8 to 1/4 inch thick
1/2 to 3/4 Cup low sodium soy sauce
3 Tsp. Morton tender quick
1 Tsp. salt
1-2 Tsp. lime juice
1/2 Tsp. Ginger paste
1/4 to 1/2 Tsp. garlic paste
1/2 Tsp. black pepper
1 Cup maple syrup or any kind of marmalade
2-3 Tbsp. Brown sugar
1-2 Tbsp. sesame oil
2 Tbsp. ketchup
1 Tsp. 5 spice
NOTE: To make the jerky for you and your dog omit the garlic paste, the ginger paste, the black pepper or even red pepper flakes.
Directions:
Mix all the ingredients except the chicken in a large non reactive bowl and make sure to mix all of the ingredients very well. Then set the marinade aside to let the flavors marry and start cutting your chicken breast into 1/8 to 1/4 inch thick slabs lengthwise. Now once this is done place the strips/tenders into a gallon-sized Ziplock bag. Now pour the marinade into the bag and seal the bag and manipulate the meat around so that it all gets nicely coated. Marinate for at least 4hrs or overnight is better. Using MTQ salt I allowed the meat to cure in the marinade for 48hrs and it came out great. When you are done marinating the chicken place the meat strips on dehydrator trays. Dry at 145 to 160 or the highest degree of heat your dehydrator can do for 5-7 hours or until completely dry (length of drying time depends on thickness of strips).
Poultry Cooking Whether you are cooking, smoking or jerking poultry the internal temperature must go to at least 165 so to be on the safe side to avoid bacteria or botulism preheat your oven to 275 and put jerky in it on a sheet or on tin foil for 10 mins then turn off the heat open the door allow the chicken to cool and you are good to go!