CHICKEN JERKY RECIPE
My son used to make jerky in a dehydrator. It would be delicious.
He would slice chicken breast or beef round steak as thin as possible. Then he would boil it for a couple of minutes until no longer pink to kill the bacteria or he would put the jerky in the oven for 2 hours on the lowest temp available, which is usually around 170F . He would also flip them after 1 hour. Put it in a pan that is lipped because a lot of juice forms.
If your dehydrator has a temp gauge so you can adjust the temp and skip the oven. His dehydorator only goes up to 130 degrees F, which isn’t enough. You need to be able to cook at 140F or higher to kill bacteria.
He then puts it in the dehydrator for 5-8 hours and rotate it every 90 minutes. If you have a nice dehydrator you may be able to skip rotating.
The jerky is done when it gives a slight “crack/crunch” when you bend it.
If you don’t have a dehydrator you can place the slices of meat on a cookie cooling rack and the rack on a cookie sheet or foil paper. Preheat oven to 250 degrees and place meat in oven for about 2 hours. Turn the oven off and don’t open the door. Leave the meat in the oven until the oven is completely cool.
If you’re making jerky for yourself, you cook it the same way except you want to marinate the meat in your favorite marinade overnight.
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