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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	242.71 Kcal (1016 kJ)
Calories from fat	63.12 Kcal
		% Daily Value*
Total Fat	7.01g	11%
Cholesterol	133.78mg	45%
Sodium	3350.65mg	140%
Potassium	663.89mg	14%
Total Carbs	1.02g	0%
Sugars	0.13g	1%
Dietary Fiber	0.34g	1%
Protein	45.55g	91%
Vitamin C	2.4mg	4%
Iron	0.1mg	1%
Calcium	14.9mg	1%

Amount Per 100 g
Calories	100.22 Kcal (420 kJ)
Calories from fat	26.07 Kcal
		% Daily Value*
Total Fat	2.9g	11%
Cholesterol	55.24mg	45%
Sodium	1383.62mg	140%
Potassium	274.15mg	14%
Total Carbs	0.42g	0%
Sugars	0.05g	1%
Dietary Fiber	0.14g	1%
Protein	18.81g	91%
Vitamin C	1mg	4%
Calcium	6.2mg	1%

* 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.