Toms Oven Made Hot Pepper Chicken Jerky
- Ready In:
- 4hrs 30mins
- Ingredients:
- 10
- Serves:
-
1-2
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 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
-
Optional
- 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
- 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.
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RECIPE SUBMITTED BY
My name is Tom
Nickname: TroutLord (given to me by a coworker when I worked in a Fly Shop).
Im from St. Clair Shores Michigan
Professional Fly Tyer and Instructor
I love to Fly Fishing and Hunt
I dont have a favorite cookbook because I love to experiment with foods. I enjoy cooking with wild game such as Venison, Pheasant and Grouse.
I also enjoy Dehydrating Fruits and Vegetables and making my own Spices and
Sauces.
Email Me at: Troutlord1@aol.com