Toms Oven Made Hot Pepper Chicken Jerky |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 2 |
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An easy alternative to smoking jerky, this makes a great snack for road trips, fishing trips, or just for snacking. A healthy snack as well. Can use turkey and venison as well. SIDE NOTE: THIS IS A VERY HOT JERKY. Ingredients:
1 lb boneless skinless chicken breast (turkey breast and venison works well also) |
2 1/4 teaspoons tenderizing salt (e.g. mortons tenderquick) |
2 1/4 teaspoons pickling salt |
1 teaspoon crushed red pepper flakes |
1/2 teaspoon cayenne pepper |
1/4 teaspoon white pepper |
1/4 teaspoon black pepper |
1/8 teaspoon garlic powder |
1/8 teaspoon onion powder |
1 -2 pinch of crushed dehydrated habanero chili pepper flakes, if you can find them only make this is you really like hot and spicy beef jerky (optional) |
Directions:
1. 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.
2. Preheat oven to 150°F.
3. Cut chicken into 1/8th inch strips or 1/8th inch cubes (thickness doesn't have to be exact, can be a little thicker).
4. 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.
5. Place strips in single layer on a oven-safe metal cookie cooling rack (fine mesh or closely spaced bars work best).
6. Cook chicken until dry but not brittle, 4 to 5 hours, rearranging once.
7. Cooking times for turkey or venison are the same.
8. Refrigerate for storage.
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