Toms Oven Made Chicken Jerky

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.

• Ready In: 4 hrs 40 mins
• Serves: 2-3

Ingredients

• 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)

Directions

1. Mix the salts, pepper, garlic powder and onion powder together and put into a salt shaker; set aside.
2. Preheat oven to 150°F.
3. Cut chicken into 1/8th inch strips or 1/8th inch cubes (thickness doesn't have to be exact, can be a little thicker).
4. 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.
5. Place strips in single layer on a oven-safe metal cookie cooling rack (fine mesh or closely spaced bars work best).
6. Cook chicken until dry but not brittle, 4 to 5 hours, rearranging once.
7. Cooking times for turkey or venison are the same.
8. Refrigerate for storage.