Toms Oven Made Chicken Jerky

Name: Toms Oven Made Chicken Jerky
Prep time: 40 min
Cook time: 4 h
Total time: 4 h 40 min
Yield: 2-3 serving(s)
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 crushed red pepper flakes (optional) or 1/2 teaspoon cajun seasoning, if you enjoy it spicy (optional)

Submitted 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."

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Ready In:: 4hrs 40mins
Ingredients:: 8
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 1/2 teaspoon crushed red pepper flakes (optional) or 1/2 teaspoon cajun seasoning, if you enjoy it spicy (optional)

directions

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.

Questions & Replies

I want to make jerky I can vacuum pack so doesn't have to be refrigerated. Then will it last if I dry it out more.

lyndahelland2017

Reviews

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.

Gluten-free living

RECIPE SUBMITTED BY

FlyfishingTom

12 Recipes

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

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