As you guys know texture has a lot to do with how it is sliced and thickness.
I cut it the length of the breast, discovered after the first one it was easier to cut in half cross ways then cut longways, if that makes sense.
I seem to be liking my meat cut on the thicker side, most people are 1/4" folks I am over that sometimes closer to 3/8". I like a nice harder outside with that soft more tender and chewy inside. With chicken breast you get what you get, sometimes the bone side is nice others it is ragged, so you do not get a nice slice. (I have not tried the partial freezing before slicing that may help) I have been hand slicing my jerky meat for years now, I do have the manual jerky slicer and the big brother one for the Cabelas grinder.
Other than the color, the tear if you were rip a piece, is very much like the pork I made the other week and the beef I make. Flavors are a bit different, as CB has little flavor. so you get what you season it with. it is still chewy and much like any other jerky to me. The very thin tails of the slice get hard, have had them poke through my sealer bags already.
I have not done them for a while, the last girlfriend liked when i did chicken tenders or tenderloins. I would cut the white tendon out of them and then marinade them in a teriyaki with some other spices, and cure. Let them go for 2 to 3 days then dry them, I had never smoked them just in the dehydrator, they would come out with a nice dry outside and a soft slightly moist inside.
My next round of cow or pig I think I am going to try the partial freeze and use the 10" Berkel slicer I bought last year. That will help to cut down how much I keep hearing from the current girlfriend, why did you buy that if you don't use it it is in the way.
