Smoky Chicken Jerky Food

CHICKEN JERKY

Chicken Jerky image

You hear about beef jerky and turkey jerky, but what about chicken jerky?! It tastes AMAZING, but is not as commonly found or made as its counterparts. Let's change that and make some chicken jerky!

Provided by Will

Categories Snack

Time 4h

Number Of Ingredients 7

Ingredients

1 lb Chicken Breast
1/3 cup soy sauce
1/3 cup worcestershire sauce
1/4 cup honey
2 tbsp chili garlic sauce
1 tbsp liquid smoke (optional (hickory))
1/4 tsp curing salt (optional)

Steps:

Combine all of the ingredients in a bowl and mix well. Pour into ziplock bag.
Trim all visible fat from the chicken breast and slice into ¼" strips.
Add sliced chicken breast to the marinade in the ziplock bag and marinate for 6-24 hours in the refrigerator.
After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.
Lay the strips on the dehydrator trays leaving space between the meat for air to circulate. Make sure the strips are not touching.
Dehydrate for 4-6 hours. Start checking the jerky if it's finished around the 3.5hr mark.
The jerky is finished when it bends and cracks, but does not break in half.

Nutrition Facts : ServingSize 1 g, Calories 186 kcal, Carbohydrate 20 g, Protein 21 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 58 mg, Sodium 1607 mg, Fiber 1 g, Sugar 17 g

SMOKY CHICKEN JERKY

Smoky Chicken Jerky image

Chicken jerky is a savory light snack to have on hand all winter long. It takes a while to slow-cook in the oven, but then it's so easy to throw together. This is also a great marinade for beef, turkey, duck, or venison.

Provided by C R Henning

Categories Appetizers and Snacks Meat and Poultry Chicken

Time 5h15m

Yield 12

Number Of Ingredients 12

Ingredients

1 ½ pounds frozen skinless, boneless chicken breasts
¾ cup low-sodium soy sauce
¼ cup teriyaki marinade
1 tablespoon Worcestershire sauce
2 teaspoons dried parsley
1 teaspoon lemon juice
1 teaspoon smoked salt
1 teaspoon ground ginger
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon crushed red pepper
cooking spray

Steps:

Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen.
Mix soy sauce, teriyaki marinade, Worcestershire sauce, parsley, lemon juice, smoked salt, ginger, garlic powder, black pepper, and red pepper together in a small bowl. Place chicken strips in a large resealable plastic bag. Pour marinade over the meat and toss to coat. Marinate in the refrigerator, at least 1 hour and up to overnight.
Preheat the oven to 180 degrees F (80 degrees C). Prepare a jelly roll pan by placing a wire rack on top and coating it with cooking spray.
Place chicken strips on the rack as close together as possible without having them touch.
Bake in the preheated oven, flipping halfway, until each piece is a uniform dark orange color and dry inside when cut in half, 4 to 5 hours total.

Nutrition Facts : Calories 80.9 calories, Carbohydrate 3.2 g, Cholesterol 32.3 mg, Fat 1.4 g, Fiber 0.3 g, Protein 13.1 g, SaturatedFat 0.4 g, Sodium 1029.1 mg, Sugar 1.1 g

SMOKY COLA JERKY

Smoky Cola Jerky image

Provided by Food Network Kitchen

Time 4h20m

Yield 2 pounds jerky

Number Of Ingredients 9

Ingredients

1 cup cola
1/3 cup soy sauce
1/3 cup rice vinegar (not seasoned)
1/4 cup honey
Kosher salt
1 to 2 chipotle chiles in adobo sauce, coarsely chopped
1 teaspoon smoked paprika
1 teaspoon onion powder
2 pounds boneless beef sirloin (about 1 inch thick)

Steps:

Bring the cola, soy sauce, vinegar, honey and 1 tablespoon salt to a simmer in a saucepan over medium heat. Cook, stirring, until reduced to 1 cup, about 12 minutes. Remove from the heat and stir in the chipotles, paprika and onion powder; let cool completely.
Trim the excess fat from the beef and slice on an angle into 1/4-inch-thick strips. Combine the strips and cola mixture in a resealable plastic bag and shake to coat. Press the air out of the bag, seal and let marinate in the refrigerator at least 24 hours and up to 3 days.
Position a rack in the center of the oven; line the bottom of the oven with foil. Drain the meat, discarding the marinade. Stick a toothpick through the end of each strip of meat. Starting at the back of the oven and working forward, arrange each piece of meat between the grates of the oven rack so the toothpicks rest on the grates and the meat dangles below (do not let the meat touch the rack). Alternately, cook the beef in a dehydrator according to the manufacturer's instructions.
Heat the oven to 200 degrees F. Bake until the jerky is dry but still bendable, 2 to 3 hours. Carefully remove from the oven and remove the toothpicks. Let cool completely. Refrigerate in an airtight container for up to 2 weeks.

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