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Toms Oven Made Hot Pepper Chicken Jerky

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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. SIDE NOTE: THIS IS A VERY HOT JERKY.”
READY IN:
4hrs 30mins
SERVES:
1-2
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  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.

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