Toms Oven Made Hot Pepper Chicken Jerky Recipes

OVEN BEEF JERKY

Steps:

• For the BBQ jerky: Stir together the ketchup, brown sugar, vinegar, Worcestershire, salt, garlic powder and paprika in a bowl. Thinly slice the frozen beef against the grain. Coat the meat in the mixture. Marinate the meat, refrigerated, for 4 hours or overnight.
• Preheat the oven to 200 degrees F. Line a baking sheet with foil and set a baking rack on top.
• Lay the slices of meat flat on the baking rack in a single layer. Bake until the jerky is completely dried, 3 1/2 to 4 hours.
• For the teriyaki jerky: Stir together the soy, sugar, sriracha, Worcestershire, garlic, ginger and lime juice in a resealable plastic bag. Thinly slice the frozen beef against the grain. Place the meat in the bag and marinate the meat, refrigerated, for 4 hours or overnight.
• Preheat the oven to 200 degrees F. Line a baking sheet with foil and set a baking rack on top. Lay the slices of meat flat on the baking rack in a single layer. Bake until the jerky is completely dried, 3 1/2 to 4 hours.

TOMS OVEN MADE HOT PEPPER CHICKEN JERKY

Steps:

• 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.
• 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.

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.

MIKE'S PEPPERED BEEF JERKY

Steps:

• Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.
• Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.
• Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.
• Preheat oven to 300 degrees F (150 degrees C).
• Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
• Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C).
• Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.
• If desired, sprinkle strips with more coriander seeds and black pepper.
• Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded. Store in refrigerator.

TOMS OVEN MADE CAJUN CHICKEN JERKY

Steps:

• Mix the salts, Cajun seasoning, cayenne 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.