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An easy alternative to smoking jerky, this makes a great snack for road trips, fishing trips, or just for snacking. A healthy snack as well. Can use turkey and venison as well.
- 1 lb boneless skinless chicken breast (turkey breast and venison works well also)
- 2 1⁄4 teaspoons tenderizing salt (e.g. Mortons Tenderquick)
- 2 1⁄4 teaspoons pickling salt
- 1 1⁄2 teaspoons garlic powder
- 1 1⁄2 teaspoons pepper
- 1 teaspoon onion powder
- 1 teaspoon seasoning salt
- 1⁄2 teaspoon cayenne pepper (optional) or 1⁄2 teaspoon crushed red pepper flakes (optional) or 1⁄2 teaspoon cajun seasoning, if you enjoy it spicy (optional)
- Mix the salts, pepper, garlic powder and onion powder together and put into a salt shaker; set aside.
- Preheat oven to 150°F.
- Cut chicken into 1/8th inch strips or 1/8th inch cubes (thickness doesn't have to be exact, can be a little thicker).
- On a cutting board, sprinkle each strip evenly and heavily then with a meat mallet, rolling pin or pan, pound mixture into chicken. Turn chicken over and repeat.
- Place strips in single layer on a oven-safe metal cookie cooling rack (fine mesh or closely spaced bars work best).
- Cook chicken until dry but not brittle, 4 to 5 hours, rearranging once.
- Cooking times for turkey or venison are the same.
- Refrigerate for storage.
I doubled the recipe and did two pounds of chicken. Pounding the strips worked well, and it smelled good while it was drying, but the final product was too salty for my taste.