Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.66 Kcal (710 kJ) | ||
| Calories from fat | 41.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.64g | 7% | |
|---|---|---|---|
| Cholesterol | 89.19mg | 30% | |
| Sodium | 3009.37mg | 125% | |
| Potassium | 474.51mg | 10% | |
| Total Carbs | 2.67g | 1% | |
| Sugars | 0.13g | 1% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 30.73g | 61% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.3mg | 1% | |
| Calcium | 17.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 102.73 Kcal (430 kJ) | ||
| Calories from fat | 25.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.81g | 7% | |
|---|---|---|---|
| Cholesterol | 54mg | 30% | |
| Sodium | 1822.05mg | 125% | |
| Potassium | 287.29mg | 10% | |
| Total Carbs | 1.62g | 1% | |
| Sugars | 0.08g | 1% | |
| Dietary Fiber | 0.38g | 3% | |
| Protein | 18.6g | 61% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 10.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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