Recipe by FlyfishingTom
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. SIDE NOTE: THIS IS A VERY HOT JERKY.
- 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 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon cayenne pepper
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon onion powder
- 1 -2 pinch of crushed dehydrated habanero chili pepper flakes, if you can find them only make this is you really like hot and spicy beef jerky (optional)
Directions See How It's Made
- Mix the salts, peppers, garlic powder and onion powder together and put into a salt shaker with large holes to allow the red pepper flakes to get through; 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.