Smoky Chicken Jerky Recipes

SMOKY CHICKEN JERKY

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.

CHICKEN JERKY

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.

SMOKY AND SPICY JERK-MARINATED CHICKEN

Steps:

• Mix brown sugar, salt, sesame seeds, black pepper, red pepper flakes, chili powder, thyme, coriander, allspice, ginger, nutmeg, cinnamon, and cloves together in a bowl.
• Mix Worcestershire sauce, soy sauce, lime juice, molasses, and liquid smoke together in a separate bowl. Combine with the spice blend to make the marinade.
• Remove tenderloins from chicken breasts and cut the rest of the breasts in half. Reserve about 1/4 of the rub; coat chicken with the remainder and marinate 4 hours to overnight.
• Preheat an outdoor grill for high heat and lightly oil the grate. Grill marinated chicken pieces over direct heat until no longer pink in the centers, 2 to 3 minutes per side. Serve with reserved marinade.

TOMS OVEN MADE CHICKEN JERKY

Steps:

• 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.

CORNED BEEF JERKY

Steps:

• Remove excess fat from the brisket. Slice brisket into 1/8-inch thick slices against the grain. You can freeze the brisket for 1 hour beforehand to make slicing easier.
• Combine brown sugar, coriander, paprika, black pepper, mustard, and garlic powder in a small bowl. Stir until evenly combined.
• Sprinkle brown sugar mixture over the corned beef strips and massage into meat until evenly combined.
• Place strips on the trays of a dehydrator making sure not to overcrowd.
• Set the dehydrator to 155 degrees F (69 degrees C) according to manufacturer's directions. Dehydrate for 2 hours. Flip strips over and dehydrate until desired consistency is reached, about 1 1/2 hours.
• Turn the dehydrator off, remove the lid, and let jerky sit for 1 hour for final drying. Transfer jerky to an airtight container and refrigerate.