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AchmedOctober 20, 2011 at 1:23 PMThis reminded me that my Asian roomie used to get some kind of dried meat from home that was spectacular--I have no idea what it was, but it was probably much closer to this than slim jims. I'm going to try it once I get my dehydrator; do you think the one I'm going to get is any good?ReplyDeleteRepliesReplyKitchen NinjaOctober 20, 2011 at 5:10 PMI think the one you're getting (and I just pulled it from the basement, btw) will be fine. AND you can say that you are actually the owner of an honest-to-god RONCO product!!!!ReplyDeleteRepliesReplyAchmedOctober 21, 2011 at 1:06 PMOMG, Ronco? Love it!!ReplyDeleteRepliesReplyjanelleOctober 24, 2011 at 7:47 PMSaw this on Punk Domestics, and threw it together quickly with some chicken I had on hand. This is a fantastic recipe! I was doubtful that the 20 minute marinade with impart much flavor to the chicken, but it's bold and pungent and truly fantastic. I'm going to be looking for chicken sales all winter thanks to you! ;-)ReplyDeleteRepliesReplyKitchen NinjaOctober 25, 2011 at 7:54 AMI'm so pleased you liked it, Janelle -- thanks for posting such a happy comment!ReplyDeleteRepliesReplyAnonymousDecember 11, 2011 at 8:13 AMSounds great! Is your turkey recipe about the same? Hubby needs to go on a diet and these will be great snacks for him.thank you!ReplyDeleteRepliesReplyKitchen NinjaDecember 12, 2011 at 8:14 AMYes, I do turkey the exact same way. Hope your husband enjoys the jerky!ReplyDeleteRepliesReplyT_Bone_Rock_65January 21, 2012 at 7:25 PMIs it not necessary to cook the chicken first to kill salmonella?ReplyDeleteRepliesReplyKitchen NinjaJanuary 23, 2012 at 8:20 AMT_Bone: No, it isn't, because you are making jerky, not simply drying it out. The curing (with salt or salty marinades that include soy sauce) followed by drying (the jerky process) essentially "cooks" the meat enough to eliminate the risk, from what I've researched. If you are still concerned, feel free to cook the chicken first but the flavor and texture will likely be different.ReplyDeleteRepliesAnonymousDecember 30, 2012 at 12:15 PMI didn't think about this. I was making for my dog and didn't use soy sauce because most sauces have onion in them and onion is toxic to dogs. Do you think dipping in vinegar would kill salmonella and bacteria. DeleteRepliesReplyKitchen NinjaDecember 31, 2012 at 8:09 AMNo, the vinegar won't accomplish the same thing. Also, I would suggest you read the labels on available soy sauce or tamari in the store: none of the ones I've seen or used contain any onion. As I've said, my dogs have been eating this for YEARS and I certainly would not give them anything I thought would be toxic (and yes, I'm aware of the onion issue). DeleteRepliesReplyWinstonRJanuary 3, 2014 at 7:18 PMAnon, you might be thinking of soy based premade marinades, such as a Teriyaki marinade (not sauce) or such that you can buy in stores for dinners made easy. No soy sauce that I have ever seen made has ever had onion in it. Also, you can make a salt based cure that can then be rinsed off before the drying is started if you are still concerned. Many simple salt based cures can be found that are used in all sorts of charcuterie that have no soy product in them whatsoever :) happy curing! DeleteRepliesReplyTzDecember 12, 2015 at 12:30 AM@Kitchen Ninja: Actually, vinegar will do the same thing as lemon juice. Both denature the meat, although vinegar isn't nearly as strong. Lemon has a pH of around 2, while vinegar tends to be around 2.2-2.5. Increase the amount and let it steep a bit longer.As for soy, it really isn't necessary. It does have lactic acid bacteria and plenty of antioxidants, but it's definitely something you can skip, if you really don't want it.DeleteRepliesReplyReplyAnonymousFebruary 29, 2012 at 6:08 PMYou had mentioned that if anyone was interested in some of your other recipes, to ask. I am asking..Please. I have deer meat and would like to try just about anything else you have recipes for. Will check back. Thanks!ReplyDeleteRepliesReplyKitchen NinjaMarch 1, 2012 at 8:38 AMI have some venison (and a marinade) that I need to jerkify, so you are in luck. Check back or, if you're in a rush, send me an email at kitninja at gmail (dot) com.ReplyDeleteRepliesReplyAnonymousJune 1, 2012 at 11:15 PMThis was AWESOME! I just made some today and it only took 5 1/2 hours in my dehydrator. I was skeptical at first but now i am a believer. I want to make it a little bit spicier but other than that, it tasted wonderful. I took it to work and everyone loved it! Thanks for the tips!ReplyDeleteRepliesReplyKitchen NinjaJune 2, 2012 at 10:51 AMGreat! So glad you're a new convert to chicken jerky!ReplyDeleteRepliesReplyMommyBlankJune 6, 2012 at 8:40 AMI've been looking for a good chicken jerky recipe! Most I find are for dogs O.o I made this last night. It's FANTASTIC! I think I cut the chicken too thick, but I did it as thin as I could :/ I also would like it a little spicier, but I'm looking forward to experimenting! Maybe teriyaki? YUMMMM! Thanks for this post!My poor husband may not get any if he doesnt wake up soon!ReplyDeleteRepliesReplyKitchen NinjaJune 6, 2012 at 8:56 AMDefinitely modify the spices if you like, Brittany, but be sure to keep a good level of saltiness (thru the soy) because that's what helps it "cure." (BTW, my dogs LOVE this jerky, too!)ReplyDeleteRepliesReplyUnknownJune 17, 2012 at 9:42 PMIve used your recepie twice, I could eat this stuff all day, wait, I did eat this stuf all day!!LOL Thanks for the post, like the touch of ginger! happy jerking! LinsReplyDeleteRepliesReplyUnknownJune 18, 2012 at 9:36 PMThanks for taking the time to put this together. I was worried about salmonella or however you spell it, as well, but you put my fears to rest, got the chicken marinating now and going to put it in the dehydrator in 20 min.Thanks; SeanReplyDeleteRepliesReplyAnonymousJuly 17, 2012 at 3:45 PMHow long and at what heat do you suggest if I do this in an oven? I have read a lot of variety, anywhere from 140 to 200 degrees F. And from 4-8 hours.ReplyDeleteRepliesCrystalAugust 22, 2012 at 10:58 AMIt really depends on how thinly it is sliced also, the thinner the less time it takesDeleteRepliesReplyReplyKitchen NinjaJuly 18, 2012 at 9:04 AMSince I've never used the oven-drying method, I can only make some guesses. I'd probably start with 200 degrees (since the oven won't be fan-circulating the hot air like a dehydrator) and assume it will take longer than the dehydrator -- but check it for the consistency you like after at least 5 hours. Good luck!ReplyDeleteRepliesAnonymousAugust 21, 2014 at 12:10 PMPerhaps one could use the counter-top convection ovens for air circulation? I think I'll try that as well as my regular RONCO. DeleteRepliesReplyReplyAnonymousJuly 26, 2012 at 6:57 PMI've made chicken jerky using a buffalo wings marinade. Everyone loved it! Will try this one tomorrow...ThanksReplyDeleteRepliesReplyAnonymousAugust 22, 2012 at 10:54 AMyum! Will try this. I want to try fish. I have northern in the freezer think that would work?If you could email me a recipe I would be so grateful!61raceformom@charter.netThank you for the wonderful recipe!TerriReplyDeleteRepliesReplyAnonymousAugust 22, 2012 at 11:07 AMI'd love to hear what you do for fish jerky. I had a sample of shark jerky years ago and was surprised how good it tasted. My husband often brings home blue fish which is pretty gamey when cooked like other fish and would be interested in trying it as a jerky. Plus it would free up some freezer space!ReplyDeleteRepliesReplyDitzyAugust 22, 2012 at 11:46 AMOkay, everything I've read about jerking chicken is "don't", because of the chance of salmonella. Is it because of the temp. and time that your recipe is okay? I just want to make sure. ReplyDeleteRepliesReplyAnonymousAugust 22, 2012 at 12:44 PMWish I would have seen the over the weekend. We just butchered 25 chickens and I barely had room for them in my freezer, this would have helped a little. Do you only use the tenderloin, or would it work with the breast meat as well?ReplyDeleteRepliesReplyAnonymousAugust 22, 2012 at 1:49 PMDefinetly going to pull the dehydrator out again. Too many warnings about contaminated dog chicken jerky. My Saint is a big jerky fan. Will make her really happy again. Thank youReplyDeleteRepliesReplyKitchen NinjaAugust 22, 2012 at 2:11 PMGiven the interest in fish jerky, I'm going to make some and write up a new post -- stay tuned!ReplyDeleteRepliesReplyKitchen NinjaAugust 22, 2012 at 2:12 PM@Anonymous: I have used chicken breasts, not just the tenderloin, and it works fine. ReplyDeleteRepliesReplyKitchen NinjaAugust 22, 2012 at 2:14 PM@Ditzy: I already answered this, so I'm just repeating my earlier comment... Salmonella is less of a concern because you are making jerky, not simply drying it out. The curing (with salt or salty marinades that include soy sauce) followed by drying (the jerky process) essentially "cooks" the meat enough to eliminate the risk, from what I've researched. If you are still concerned, feel free to cook the chicken first but the flavor and texture will likely be different.ReplyDeleteRepliesReplyAlexAugust 22, 2012 at 3:20 PMI would love to get some of the other recipes you mention, I have a lot of dead things that need to be preserved to be eaten later, and my 7 year old son is a jerky junkie. Think of the savings! Can you post the venison / beef / fish / duck / goose versions?ReplyDeleteRepliesReplyUnknownAugust 23, 2012 at 6:53 AMCan you tell me approximately how long this will keep without refrigeration? And how much longer it would keep in the fridge.ReplyDeleteRepliesReplyKitchen NinjaAugust 23, 2012 at 9:34 AMOver the winter I made some venison jerky (with game, *be sure* that you freeze it at 0 degrees for 60 days before using it to kill any bacteria that might be present). Create a marinade of 1/4 cup cider vinegar, 4 tablespoons Worcestershire sauce, 2 tablespoons brown sugar, 1 tsp salt, 1 tsp garlic powder and 1/2 tsp pepper -- add 1 pound of venison, cut into thin strips, and marinate for at least 8 hours. Dry at 145 degrees until hard. It was yummy and, again, my dogs went crazy for it. Let me know if you try it!ReplyDeleteRepliesReplyAnonymousAugust 24, 2012 at 1:48 PMThis is great information. Any way to get it in printable format? Thanks!ReplyDeleteRepliesReplyAnonymousAugust 25, 2012 at 12:08 AMAnother good idea (this is what I use quite often when making jerky) is using ground beef (it has to be lean, like 94% lean with 4% fat), turkey, and chicken. Add cure and seasoning, let sit for 24 hours; when ready, take two sheets of plastic wrap and a rolling pin and press the meat as thin as you can get w/o making the meat so thin it falls apart. It takes some practice, but it works out quite well when you get it down.ReplyDeleteRepliesKitchen NinjaNovember 2, 2012 at 10:29 AMThat is a great tip -- thanks!DeleteRepliesReplyReplyJaniceSeptember 24, 2012 at 4:11 PMWhat a knock-em-out-of-the-ballpark tasty recipe! THanks for sharing. ... I tweaked it in 2 ways: 1, by adding agave syrup to the soy mixture, and 2, by putting the strips of meat on parchment paper, atop the drying screens. Controls drips, makes cleanup easier, and because strips are so thin, dries with no problem. ReplyDeleteRepliesReplyAnonymousOctober 11, 2012 at 1:33 PMI'm a red meat kind of guy but I made chicken jerky for the first time last night (though I changed up your spices a bit). It almost pains me to say this but I think I actually prefer it to even my own beef jerky. Make this. You'll love it.ReplyDeleteRepliesReplyRobertOctober 13, 2012 at 9:01 PMGiven all the issues reported with chicken strips for my pets from China, today I hit Costco and bought thigh meet at .99/lb marinated for an hour then into the dehydrator. Our dogs love it and we know exactly what they are eating.ReplyDeleteRepliesReplyKitchen NinjaOctober 14, 2012 at 12:20 PMI love the fact, Robert, that both the dogs and I can have the same snack, especially on road trips!ReplyDeleteRepliesReplyJoysainOctober 15, 2012 at 5:08 PMI'm allergic to all meat except chicken and soy is nasty so I really want to try this but I am also allergic to ginger lol, so is ginger nessesary or just a flavor component? ReplyDeleteRepliesKitchen NinjaOctober 15, 2012 at 6:18 PMFeel free to just leave out the ginger. I hope this recipe works out for you!DeleteRepliesReplyReplyAnonymousNovember 5, 2012 at 8:18 PMToo die for recipe!! My dogs and I are huge fans, thank-you!!ReplyDeleteRepliesReplyAnonymousDecember 27, 2012 at 5:28 AMI would like to make the chicken jerky for my dogs. As I feed them natural products as much as possible I am concerned about the ingredients of the marinade. Do you have to marinate the chicken or can you make it without marinating it first. Is the soy and salt necessary as I wouldn't normally put salt products in anything they eat, but if you think the salt is needed to make a good quality jerky I will give it a try as they love chicken jerky that I buy in the supermarket. ThanksReplyDeleteRepliesReplyAnonymousJanuary 16, 2013 at 9:23 AMi was skeptical----raw chicken and only 20 minutes marinating.WOW!!!!!! My new favorite---Thank youReplyDeleteRepliesReplyAnonymousFebruary 10, 2013 at 3:28 PMCan Bragg Liquid Aminos be used in place of the soy sauce?ReplyDeleteRepliesKitchen NinjaFebruary 11, 2013 at 8:00 AMSorry, but I'm not familiar with that at all so I can advise on the substitution. Try googling a little bit perhaps?DeleteRepliesReplymeinAugust 18, 2016 at 4:03 PMI used Bragg Liquid Aminos. WE (humans) and DOGS LOVE IT! No problems at all. Braggs is Soy Protein. WOOHOO!! 200 degrees for 5 hours in the oven with the oven door cracked. AWESOME!DeleteRepliesReplyReplyAnonymousFebruary 14, 2013 at 12:12 AMdo you use cureing salts in your chicken jerky? would love to have your recipe for your beef and venison jerkyReplyDeleteRepliesKitchen NinjaFebruary 25, 2013 at 5:25 PMI use kosher salt. Please see the comments above, in which I gave my recipe for venison jerky. Let me know if you try it!!DeleteRepliesReplyReplyAnonymousFebruary 25, 2013 at 3:04 PMI just bought a dehydrator to make chicken jerky as treats for my Yorkies. Found your recipe and now I make it for all my friends too! This marinade is awesome! Sadly my Yorkies very seldom get any because its eaten so quickly! Do you have a recipe for beef that you could share?ReplyDeleteRepliesKitchen NinjaFebruary 25, 2013 at 5:23 PMI'm happy to hear that your Yorkies love it -- I love the fact that it is equally loved by both dogs and humans alike in my house. Unfortunately, I don't have a beef jerky recipe (at the moment) that would be suitable for dogs because they all contain some form of onion or onion powder. I'll try to come up with one, though, so check back. DeleteRepliesReplyReplyAnonymousFebruary 26, 2013 at 5:49 PMThanks for the great info. I LOVE the tip on freezing a little to make it firmer and easier to cut! I would appreciate information on dehydrating fish or fish skins. THANKSReplyDeleteRepliesReplypoochloverMarch 19, 2013 at 11:58 AMI must've done something wrong. my jerkys are brittle and the dog needs assistance or he chokes he has problems chewing them into smaller swallowable pieces. I run them under hot water to make them more plyable but doesn't help.ReplyDeleteRepliesKitchen NinjaMarch 19, 2013 at 4:45 PMPoochlover: it sounds as if you might have dried them for a bit too long. They should be somewhat brittle, though, not flexible / chewy. If your dog is small or having a hard time with the big pieces, just use some kitchen shears to cut them into small bites. DeleteRepliesReplyReplyUnknownMarch 27, 2013 at 6:52 PMI was wondering what temp I would do these in the oven. I don't have a dehydrator although I think it may be something we save up to get!Also, how long will this jerky keep if not in the fridge after its made?Thank you!! Can't wait to try this recipe!ReplyDeleteRepliesKitchen NinjaMarch 28, 2013 at 8:55 AMAs I noted in an earlier comment, I've never used the oven-drying method, so I can only make some guesses. I'd probably start with 200 degrees (since the oven won't be fan-circulating the hot air like a dehydrator) and assume it will take longer than the dehydrator -- but check it for the consistency you like after at least 5 hours. The jerky will keep for at least a month in the fridge, but I guarantee it won't last that long. :-)DeleteRepliesReplyReplyAnonymousMarch 27, 2013 at 7:10 PMI've made this so many times for my dogs, I got tired of cutting into strips so I put tenders between wax paper and flatten with rolling pin, they come out great. I don't dry them until they are brittle, just good and pliable, and I keep them in the freezer. ReplyDeleteRepliesKitchen NinjaMarch 28, 2013 at 8:52 AMI love getting this kind of feedback -- so great to hear!DeleteRepliesReplyReplyAnonymousMarch 29, 2013 at 1:01 PMI have heard that you can make Bacon Jerky. Has anyone tried this, and if so is it good? Thanks.ReplyDeleteRepliesReplyUnknownMarch 31, 2013 at 1:15 PMDo you have to pre cook the chicken first before doing this or you just don't cook the chicken?ReplyDeleteRepliesKitchen NinjaApril 1, 2013 at 8:59 AMNo pre-cooking required, William.DeleteRepliesReplyReplyUnknownApril 20, 2013 at 12:32 PMI've been a fan of homemade jerky over the years -especially those that offer alternatives to beef. But I have never found a recipe as easy or as tasty as this! AMAZING! You mentioned in one of your earlier posts that you might have a recipe for fish jerky -or could this one be used?ReplyDeleteRepliesReplyAnonymousApril 24, 2013 at 7:59 AMThanks for a great protein snack option. I hope I will be able to try it. I'm not able to have soy sauce. Can this be made without the soy sauce? If it's safe to make it using just salt, how much would I add to this recipe, and is sea salt okay to use, or does it need to be kosher? Also, thanks for answering everyone's questions. So glad I found this.ReplyDeleteRepliesKitchen NinjaApril 24, 2013 at 9:43 AMYou can definitely make it without the soy, but it won't really have any specific taste and you won't have any marinade -- perhaps use a salt-water solution instead? I can't vouch for that AT ALL, though, since I've never tried it. If you're avoiding soy because of gluten issues, you can substitute tamari instead. Sea salt vs. kosher is fine, too. Hope this helps.DeleteRepliesReplyCourtnieMarieApril 26, 2013 at 9:28 AMI will be using coconut aminos for this recipe later tonight - can you have that? Tastes like soy sauce but no soy :)DeleteRepliesReplyCourtnieMarieApril 27, 2013 at 9:38 AMIt was awesome with the coconut aminos, by the way! I have an OLD dehydrator without temp settings or a fan. I left it in for probably 11 hours (with a slight opening at the top) and some pieces were a bit black - oops! Anyway, still learning :) thanks for the easy recipe!DeleteRepliesReplysteve_macdMay 8, 2013 at 3:14 PMI use Coconut Aminos as a sub for soy sauce for my beef jerky. CourtnieMarie - did you precook the chicken? Since the Coconut Aminos have a very low sodium content, I am wondering if they don't accomplish the curing process and expose us to a risk of Salmonella?DeleteRepliesReplyReplyUnknownMay 9, 2013 at 12:09 PMCuring is dehydration not sodium. That would be salt cured such as salted pork like sailors used to ship out with because it draws out water. A dehydrated item has water removed by heat. As for salmonella I have never had a proublem. I wash my chicken, marinate overnight, and dehydrate. Just make sure your kitchen, hands, and dehydrater are clean. I have chemical sensitivities and use a hand held steam cleaner for this. Hope this helps.:-)ReplyDeleteRepliesReplyliteluvrMay 9, 2013 at 8:31 PMI would imagine you could dehydrate to doneness, then pop into an oven for a brief time to heat it to ~160 degrees. That would kill any salmonella.Although all the salt in the marinade would likely make short work of any bacteria present.ReplyDeleteRepliesReplyAnonymousJune 21, 2013 at 11:15 AMwent through your comments and did not see anything about using ground chicken. I have gun to make strips with the ground beef, so I was wondering if ground chicken can be used using the gun to shoot the strips onto the dehydrator?sincerlyJoyce Kingfroge1561272@yahoo.comReplyDeleteRepliesKitchen NinjaJune 22, 2013 at 8:24 AMI've never tried it, Joyce. I'm sure it would work, but I bet it would take a little less time than the non-ground chicken. Let me know how it goes!DeleteRepliesReplyReplyJulesAugust 6, 2013 at 8:22 AMI just bought my first dehydrator to make chicken jerky for my dog. I made it with ground chicken and mixed the package of Cure that came with the dehydrator, no other spices. I dried it for 7 hours. It had a great texture and thought it turned out well. Then I read you should use cooked poultry. Is this true? Seems weird to me. Also, my dog loves it but always drinks water immediately after. I tasted it and doesn't seem salty. Could it be something wrong with the Cure?ReplyDeleteRepliesKitchen NinjaAugust 6, 2013 at 3:24 PMYou will always find someone who will say that you should not use raw meat. I and many others have been feeding this jerky, using raw chicken, to our dogs for many years. And I can't comment on "Cure" because I have no idea what it is.DeleteRepliesReplyReplyAnonymousAugust 15, 2013 at 12:38 PMI had a love for jerky being a outdoorsman. I've heard you can make jerky by just drying meat strips over a fire without using any salt or marinade.Is this safe, will it keep? I have heart issues and on a low sodium, low fat diet. thanks, scottReplyDeleteRepliesKitchen NinjaAugust 15, 2013 at 2:30 PMSorry, I can't speak to the safety of the method you described. DeleteRepliesReplyReplyUnknownAugust 15, 2013 at 1:45 PMI have 2 dehydrators. Ronco which I use for meats and Nesco used for veggies and fruits. Another tip for the die-hard food driers. I use a meat grinder with a double tube adapter to make string jerky, groud meat dries a little faster than sliced. Not to mention I am able to blend meats together for a better tasting jerky. I have jerky from 3-5 yrs ago using seal-a -meal and it still very good. I use a little different marinade and I usually let it set in the refrigerator for a couple of day. The longer you marinade the more tender the meat. This way you can use the cheaper cuts of meat and shop the specials. ReplyDeleteRepliesKitchen NinjaAugust 15, 2013 at 2:30 PMGreat suggestions -- thanks, Chris!DeleteRepliesReplyAnonymousFebruary 22, 2014 at 3:23 PMDo you grind your meat after it has been in the marinade?DeleteRepliesReplyReplyRobertSeptember 4, 2013 at 10:36 PMAny idea on shelf life? Or better yet, shelf life is the jar you store it in is vacuum sealed, or you make small vacuumed sealed individual packs. I'm thinking about long term storage for emergencies.ReplyDeleteRepliesKitchen NinjaSeptember 5, 2013 at 8:45 AMRobert, I think the shelf life if vacuum sealed would be quite long, but I can't say exactly, sorry. We always eat all of it within a week or two because it's so yummy!DeleteRepliesReplyReplykcnln06September 14, 2013 at 9:04 PMHave a small Pom that loves jerky for her "go to bed" treat. Just wondering about the amount of salt for a small dog. My vet said not to feed her any more of the "made in China" jerky. ReplyDeleteRepliesKitchen NinjaSeptember 15, 2013 at 11:52 AMThe only salt in this recipe comes from the soy, which is why I use a low-sodium version. I feed this to my dogs ALL the time but they are 50-ish pounds. If you give her small pieces, I'm sure it will be fine. And yes, your vet is right -- make your own jerky!!DeleteRepliesReplyReplyUnknownSeptember 17, 2013 at 10:59 AMGreat post and recipe on Chicken Jerky! I see Chicken Jerky isn't all that popular but I think it makes a great budget jerky because beef isn't very cheap.I've got a burning question though! You set your dehydrator to 145F (62C) and yours look absolutely delicious (pink and translucent)! However I'm seeing most recipes and manuals of dehydrators say 155-160F (68/71C). I just had some chicken breast in to test at 160F and it looks more white than pink.I've a batch of chicken breasts strips marinating with Alton Brown's Beef Jerky marinade and I'm hoping to get them to look like yours doing them at 145F!Is it alright to set the temperature to be 145F and have you tried 155/160F? Thanks alot! Great blog! I'd want to try the watermelon strips!ReplyDeleteRepliesKitchen NinjaSeptember 19, 2013 at 9:23 AMI always make this jerky at 145 degrees with no issues/problems. I think that 160 would be too high / too drying. Good luck -- and be sure to try the watermelon slices -- they are YUMMY!!!DeleteRepliesReplyReplyAnonymousOctober 9, 2013 at 7:58 PMI know someone said they have made buffalo chicken jerky, but I didn't know if that would kill the salmonella since your not using the soy/salt that you would normally use. ReplyDeleteRepliesReplyjesse oconnellOctober 28, 2013 at 12:57 PMThis jerky was so yummy!! I cannot wait to make it again and again! I dare say I may like it better than beef jerky!ReplyDeleteRepliesReplyBoomer1952December 24, 2013 at 12:46 AMOh my! I can't wait to try your recipes! I was given a dehydrator about 10 years ago (because I asked for one) and have never used it! Now I will.ReplyDeleteRepliesReplyAnonymousFebruary 22, 2014 at 3:20 PMIf I want to use ground chicken (grinding myself), would I put the chicken pieces in the marinade first and then grind the chicken when it is finished in the marinade or grind it first and add the marinade mixture. I was going to use a jerky gun to make strips like you would with ground beef.ReplyDeleteRepliesReplyAnonymousFebruary 25, 2014 at 9:23 PMI have been making jerky for years (primarily venison as I'm a deer hunter) but now that I have moved to TX where it seems for prevalent, I have started to sell it. I was actually searching on-line as I was concerned about semolina with the chicken jerky. I feel more comfortable learning that the cure and the high temp drying time makes it safe. I did however find one site suggesting drying in the oven at 160 degrees for 30 minutes. At any rate, I recently bought 4 chicken breasts with the bone and deboned them. I have my own base marinade but decided to add fresh squeezed lemon and cracked pepper (lemon pepper chicken) to them after laying them on the trays and it came out great. You can also pick up a Food Saver vac and seal it up in 2 or 3 oz bags which allow you to savor that fresh flavor for months. I also ship to family members and friends as gifts. OK - this was a bit long and I could go on. Maybe one day you will see my Jimmy Links!! Oh - I love the idea of making it for animals as well. You can never be too safe the animals you love!ReplyDeleteRepliesReplyMarkApril 14, 2014 at 8:02 PMif you are paranoid about bacteria, you could always add 1 tsp of Instacure or Pink Salt per 5lbs of chicken. Besides being an incredible antibacterial agent, it keeps the meat supple and imparts a great color.ReplyDeleteRepliesReplyAnonymousJune 7, 2014 at 5:01 PMif you have an old style oven with a pilot light, you don't even need to turn the oven on. I dry everything [jerky, fruit, veggies, etc] with just the pilot light, and it works fine.Slightly longer, [2 days], but I am using energy that is just wasted otherwise. ReplyDeleteRepliesReplyCathy BrockmanJune 17, 2014 at 4:45 PMI saw some comments above about the dog treats frm stores. that is why i looked up this recipe and i love jerky myself so I am making a big batch for me my felines and doggy. Id love more.ReplyDeleteRepliesReplyAnonymousJuly 27, 2014 at 2:07 PMI love this jerky- have found that whole Chicken Tenders do not need slicing or dicing. They come out just fine with my $35 dollar dryer set out on the covered porch over night. Both our big standard and mini Poodles love the larger size.ReplyDeleteRepliesReplyAnonymousSeptember 27, 2014 at 9:34 AMCan I marinate the chicken overnight?ReplyDeleteRepliesKitchen NinjaSeptember 29, 2014 at 2:27 PMSure -- it will SUPER flavorful but I don't see why not.DeleteRepliesReplyReplyAnonymousOctober 26, 2014 at 9:33 PMMy jerky was much darker in color than yours. Did you use a light colored soy sauce? Mine was even darker than yours when it was marinating in the zipper bag. Did you rinse the marinade off? I sliced it from frozen on the electric meat slicer and they sliced very thin with no problems. The jerky tastes great. Thanks for the recipe and the tips. ReplyDeleteRepliesReplyPhotoSelmiNovember 26, 2014 at 2:46 AMSO i made mine in the oven. I have a trick with a usb powered fan that gets good airflow in my oven and i have a pastry fan in the oven as well. i did a little different recipe and im gonna say i like this more than my beef. i hang my meat on skewers and that gets the air all around the meat to really dry it out. gets a crispier shell with a nice chewy interior full of flavor. i will post recipes as i make new batches.ReplyDeleteRepliesReplyAnonymousNovember 30, 2014 at 11:12 AMI have read several recipes (including yours) that suggest drying the chicken strips in an oven at 200 degrees F. This is good for those of us who don't own a dehydrator! Just want to say, if anyone is worried about bacteria: all cookbooks will tell you that chicken must reach an internal temp. of 165 degrees or so in order to be safe to eat. It is often printed right on a meat thermometer for convenience. I'd guess any thin slices of meat that were heated in a 200-degree oven for several hours would probably reach an internal temp. that high, so it shouldn't be an issue. Looking forward to making some chicken jerky. Thanks for the recipe and comments.ReplyDeleteRepliesReplyAnonymousJanuary 18, 2015 at 11:34 PMI hadn't been making chicken jerky for both of us so was simply cut and dehydrated in Excalibur for the dog. Never had a problem but may try this for myself. For beef jerky, if you can get past the eww factor then heart is a great choice. It is lean(cut off outer fat if any), inexpensive, and tasty. I'm not a fan of salt, soy used only minimally. I've been creating a marinade of pineapple juice, little apple cider vinegar, molasses, soy sauce and few dashes liquid smoke. The proportions change depending on amount I'm marinating. I always freeze the heart first(kill pathogens), then maybe and drying have worked fine. I store in glass jars but never lasts long. It is now my favorite cut for jerky.ReplyDeleteRepliesReplyUnknownJanuary 29, 2015 at 2:05 AMThank you for sharing us your recipe. The food looks delicious and so attractive. I would like to try this one. You did a great job in explaining the process, it so easy to understand.ReplyDeleteRepliesReplyRobinMay 18, 2015 at 8:33 PMi found your recioe and made some chicken jerky. it is mostly for my friend's mini schnauser, but i really like it and so does my snoeshoe kitty. i cut the breasts with the grain. next time i am going to try chicken thighs.ReplyDeleteRepliesReplycmomMay 22, 2015 at 7:26 PMI've been pondering making chicken jerky and went online to see if there were any recipes and found yours. You did such a great job of presenting the recipe with the pictures that I read through almost all of the comments and was very impressed by your reviews I'm going to use the recipe within the next couple days I'll let you know how it turns out thanks so much for your good work!tReplyDeleteRepliesReplyUnknownMay 30, 2015 at 8:02 AMUntil now I thought that you couldn't make jerky from poultry because of the danger of bacteria, but that you've explained that it needs to be cured in a salt solution first, it makes total sense and now I'm interested in trying it. I smoke and slow BBQ a lot of meat so I tend to brine everything, and my basic brine is 1 cup of sea salt per gallon of water; do you think that is enough salt to cure poultry to make jerky?ReplyDeleteRepliesReplyUnknownNovember 6, 2015 at 3:54 PMDoes any one have experience with dehydrating with a wood stove? I have a wood stove that will soon be lit for about 150 days straight for heat but cook all sorts of stuff on top just about as fast as the stove. Rice, potatoes, eggs whatever. I had though about making jerky with it but the top temp may be too high.ReplyDeleteRepliesMikeWitheredApril 13, 2016 at 9:25 AMI'd suspect if you had a contraption that would lift your trays to a height where the average temp at all trays was around 160-170, it'd work fine. maybe add a collar or something that will direct the heat to your meat.DeleteRepliesReplyReplySandra DuvallNovember 18, 2015 at 3:30 PMThanks for this! I've been grinding my own for awhile now but didn't know about chilling the parts before using. Great!!!!ReplyDeleteRepliesReplyAnonymousJanuary 12, 2016 at 3:30 PMI am thinking of redydrating this in soups and such (with a modified spice selection) when back packing. Good idea or yuck?ReplyDeleteRepliesKitchen NinjaJanuary 12, 2016 at 4:27 PMI wouldn't recommend that!DeleteRepliesReplyUnknownNovember 26, 2016 at 3:56 PMIt does work if you chop the meat very fine or grind it for a broth though. You just won't get meat chunks. I've used baggies of ground dehydrated meat and chunky dehydrated veg just fine. It's not something worth doing on a home front usually but for backpacking or home-emergency prep it's great.DeleteRepliesReplyReplyMikeWitheredApril 13, 2016 at 9:23 AMMan, I made this for the first time a couple nights ago. I left it on too long and the jerky got nearly brittle. It is still tasty, just dangerous! SO, I soaked them in red wine for about 30-45 min then drained, patted dry. Now, they're the perfect texture and taste amazing.ReplyDeleteRepliesReplyUnknownJune 7, 2016 at 1:25 PMGreat recipe, salmonella will die if the temperatur is 170 f for one sec or 125 for min. 20 min. So chicken jerky is safe after a trip in the dehydrator.I like that this post is from 2011 and is still beeing used, good work :-)ReplyDeleteRepliesReplyUnknownAugust 5, 2016 at 6:58 PMFor the first time today had made beef jerky now I am going to try your chicken recipe such good reviews I can't waitReplyDeleteRepliesReplyAnonymousAugust 15, 2016 at 8:18 PMThis is great! I on sale a pre marinate fajita chicken on sale. I cut into smaller pieces and then added liquid smoke and bbq sause and left over night. Then dehydrated it .....mmmmmmReplyDeleteRepliesReply

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AnonymousDecember 30, 2012 at 12:15 PMI didn't think about this. I was making for my dog and didn't use soy sauce because most sauces have onion in them and onion is toxic to dogs. Do you think dipping in vinegar would kill salmonella and bacteria. DeleteRepliesReplyKitchen NinjaDecember 31, 2012 at 8:09 AMNo, the vinegar won't accomplish the same thing. Also, I would suggest you read the labels on available soy sauce or tamari in the store: none of the ones I've seen or used contain any onion. As I've said, my dogs have been eating this for YEARS and I certainly would not give them anything I thought would be toxic (and yes, I'm aware of the onion issue). DeleteRepliesReplyWinstonRJanuary 3, 2014 at 7:18 PMAnon, you might be thinking of soy based premade marinades, such as a Teriyaki marinade (not sauce) or such that you can buy in stores for dinners made easy. No soy sauce that I have ever seen made has ever had onion in it. Also, you can make a salt based cure that can then be rinsed off before the drying is started if you are still concerned. Many simple salt based cures can be found that are used in all sorts of charcuterie that have no soy product in them whatsoever :) happy curing! DeleteRepliesReplyTzDecember 12, 2015 at 12:30 AM@Kitchen Ninja: Actually, vinegar will do the same thing as lemon juice. Both denature the meat, although vinegar isn't nearly as strong. Lemon has a pH of around 2, while vinegar tends to be around 2.2-2.5. Increase the amount and let it steep a bit longer.As for soy, it really isn't necessary. It does have lactic acid bacteria and plenty of antioxidants, but it's definitely something you can skip, if you really don't want it.DeleteRepliesReplyReply

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CrystalAugust 22, 2012 at 10:58 AMIt really depends on how thinly it is sliced also, the thinner the less time it takesDeleteRepliesReplyReply

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AnonymousAugust 21, 2014 at 12:10 PMPerhaps one could use the counter-top convection ovens for air circulation? I think I'll try that as well as my regular RONCO. DeleteRepliesReplyReply

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Kitchen NinjaNovember 2, 2012 at 10:29 AMThat is a great tip -- thanks!DeleteRepliesReplyReply

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Kitchen NinjaOctober 15, 2012 at 6:18 PMFeel free to just leave out the ginger. I hope this recipe works out for you!DeleteRepliesReplyReply

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Kitchen NinjaFebruary 11, 2013 at 8:00 AMSorry, but I'm not familiar with that at all so I can advise on the substitution. Try googling a little bit perhaps?DeleteRepliesReplymeinAugust 18, 2016 at 4:03 PMI used Bragg Liquid Aminos. WE (humans) and DOGS LOVE IT! No problems at all. Braggs is Soy Protein. WOOHOO!! 200 degrees for 5 hours in the oven with the oven door cracked. AWESOME!DeleteRepliesReplyReply

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Kitchen NinjaFebruary 25, 2013 at 5:25 PMI use kosher salt. Please see the comments above, in which I gave my recipe for venison jerky. Let me know if you try it!!DeleteRepliesReplyReply

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Kitchen NinjaFebruary 25, 2013 at 5:23 PMI'm happy to hear that your Yorkies love it -- I love the fact that it is equally loved by both dogs and humans alike in my house. Unfortunately, I don't have a beef jerky recipe (at the moment) that would be suitable for dogs because they all contain some form of onion or onion powder. I'll try to come up with one, though, so check back. DeleteRepliesReplyReply

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Kitchen NinjaMarch 19, 2013 at 4:45 PMPoochlover: it sounds as if you might have dried them for a bit too long. They should be somewhat brittle, though, not flexible / chewy. If your dog is small or having a hard time with the big pieces, just use some kitchen shears to cut them into small bites. DeleteRepliesReplyReply

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Kitchen NinjaMarch 28, 2013 at 8:55 AMAs I noted in an earlier comment, I've never used the oven-drying method, so I can only make some guesses. I'd probably start with 200 degrees (since the oven won't be fan-circulating the hot air like a dehydrator) and assume it will take longer than the dehydrator -- but check it for the consistency you like after at least 5 hours. The jerky will keep for at least a month in the fridge, but I guarantee it won't last that long. :-)DeleteRepliesReplyReply

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Kitchen NinjaMarch 28, 2013 at 8:52 AMI love getting this kind of feedback -- so great to hear!DeleteRepliesReplyReply

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Kitchen NinjaApril 1, 2013 at 8:59 AMNo pre-cooking required, William.DeleteRepliesReplyReply

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Kitchen NinjaApril 24, 2013 at 9:43 AMYou can definitely make it without the soy, but it won't really have any specific taste and you won't have any marinade -- perhaps use a salt-water solution instead? I can't vouch for that AT ALL, though, since I've never tried it. If you're avoiding soy because of gluten issues, you can substitute tamari instead. Sea salt vs. kosher is fine, too. Hope this helps.DeleteRepliesReplyCourtnieMarieApril 26, 2013 at 9:28 AMI will be using coconut aminos for this recipe later tonight - can you have that? Tastes like soy sauce but no soy :)DeleteRepliesReplyCourtnieMarieApril 27, 2013 at 9:38 AMIt was awesome with the coconut aminos, by the way! I have an OLD dehydrator without temp settings or a fan. I left it in for probably 11 hours (with a slight opening at the top) and some pieces were a bit black - oops! Anyway, still learning :) thanks for the easy recipe!DeleteRepliesReplysteve_macdMay 8, 2013 at 3:14 PMI use Coconut Aminos as a sub for soy sauce for my beef jerky. CourtnieMarie - did you precook the chicken? Since the Coconut Aminos have a very low sodium content, I am wondering if they don't accomplish the curing process and expose us to a risk of Salmonella?DeleteRepliesReplyReply

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Kitchen NinjaJune 22, 2013 at 8:24 AMI've never tried it, Joyce. I'm sure it would work, but I bet it would take a little less time than the non-ground chicken. Let me know how it goes!DeleteRepliesReplyReply

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Kitchen NinjaAugust 6, 2013 at 3:24 PMYou will always find someone who will say that you should not use raw meat. I and many others have been feeding this jerky, using raw chicken, to our dogs for many years. And I can't comment on "Cure" because I have no idea what it is.DeleteRepliesReplyReply

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Kitchen NinjaAugust 15, 2013 at 2:30 PMSorry, I can't speak to the safety of the method you described. DeleteRepliesReplyReply

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Kitchen NinjaAugust 15, 2013 at 2:30 PMGreat suggestions -- thanks, Chris!DeleteRepliesReplyAnonymousFebruary 22, 2014 at 3:23 PMDo you grind your meat after it has been in the marinade?DeleteRepliesReplyReply

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Kitchen NinjaSeptember 5, 2013 at 8:45 AMRobert, I think the shelf life if vacuum sealed would be quite long, but I can't say exactly, sorry. We always eat all of it within a week or two because it's so yummy!DeleteRepliesReplyReply

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Kitchen NinjaSeptember 15, 2013 at 11:52 AMThe only salt in this recipe comes from the soy, which is why I use a low-sodium version. I feed this to my dogs ALL the time but they are 50-ish pounds. If you give her small pieces, I'm sure it will be fine. And yes, your vet is right -- make your own jerky!!DeleteRepliesReplyReply

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Kitchen NinjaSeptember 19, 2013 at 9:23 AMI always make this jerky at 145 degrees with no issues/problems. I think that 160 would be too high / too drying. Good luck -- and be sure to try the watermelon slices -- they are YUMMY!!!DeleteRepliesReplyReply

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Kitchen NinjaSeptember 29, 2014 at 2:27 PMSure -- it will SUPER flavorful but I don't see why not.DeleteRepliesReplyReply

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MikeWitheredApril 13, 2016 at 9:25 AMI'd suspect if you had a contraption that would lift your trays to a height where the average temp at all trays was around 160-170, it'd work fine. maybe add a collar or something that will direct the heat to your meat.DeleteRepliesReplyReply

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Kitchen NinjaJanuary 12, 2016 at 4:27 PMI wouldn't recommend that!DeleteRepliesReplyUnknownNovember 26, 2016 at 3:56 PMIt does work if you chop the meat very fine or grind it for a broth though. You just won't get meat chunks. I've used baggies of ground dehydrated meat and chunky dehydrated veg just fine. It's not something worth doing on a home front usually but for backpacking or home-emergency prep it's great.DeleteRepliesReplyReply

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