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Author Topic: Chicken Jerky Experiment  (Read 789 times)

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Bar-B-Lew

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Chicken Jerky Experiment
« on: January 12, 2018, 11:02:02 PM »

I am working on an experiment for a rub for making chicken jerky in my new dehydrator using these spices.  Took my first crack at it today with less than a tablespoon of each in a small batch to taste it.  Needs some work, but is promising.  The hickory smoke powder is very strong.  I am looking to achieve a smoked chicken wing flavor.  Will share once I get what I am looking for, and will then put on the chicken breast slices and into the dehydrator for jerky.  If I have the desire, it may happen this weekend.

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Free Mr. Tony

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Re: Chicken Jerky Experiment
« Reply #1 on: January 12, 2018, 11:48:40 PM »

Try some vinegar powder in the mix
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CaptJerry

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Re: Chicken Jerky Experiment
« Reply #2 on: January 13, 2018, 05:27:18 AM »

I had no idea Franks made a powdered seasoning.
Their hot sauce is all I buy for years now.
Now I have to go find some.
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Bar-B-Lew

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Re: Chicken Jerky Experiment
« Reply #3 on: January 13, 2018, 09:26:11 AM »

I had no idea Franks made a powdered seasoning.
Their hot sauce is all I buy for years now.
Now I have to go find some.

Sam's Club sells it.  It is really salty though.
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Brushpopper

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Re: Chicken Jerky Experiment
« Reply #4 on: January 13, 2018, 11:30:15 AM »

Will share once I get what I am looking for, and will then put on the chicken breast slices and into the dehydrator for jerky.  If I have the desire, it may happen this weekend.

Very interesting!  I have a seldom used dehydrator and will keep an eye on this.  Do you use thin sliced chicken breast from the grocery store or do you slice it yourself?
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Bar-B-Lew

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Re: Chicken Jerky Experiment
« Reply #5 on: January 13, 2018, 01:35:09 PM »

Will share once I get what I am looking for, and will then put on the chicken breast slices and into the dehydrator for jerky.  If I have the desire, it may happen this weekend.

Very interesting!  I have a seldom used dehydrator and will keep an eye on this.  Do you use thin sliced chicken breast from the grocery store or do you slice it yourself?

I have some frozen chicken breasts that I will thaw enough to then slice into 1/4 in pieces.  Then I will thaw in full so I can put a rub on them tomorrow, bake for 10 minutes at 350, and throw in the dehydrator on 160 degrees for 6-8 hours.  It will be my first time using my dehydrator.
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Kristin Meredith

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Re: Chicken Jerky Experiment
« Reply #6 on: January 13, 2018, 05:01:18 PM »

I hope I don't sound too ignorant with this question.  Does a dehydrator cook the chicken enough that you don't have to worry about salmonella?  I am always so concerned about that if chicken isn't cooked to temp.
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Bar-B-Lew

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Re: Chicken Jerky Experiment
« Reply #7 on: January 13, 2018, 05:43:37 PM »

I hope I don't sound too ignorant with this question.  Does a dehydrator cook the chicken enough that you don't have to worry about salmonella?  I am always so concerned about that if chicken isn't cooked to temp.

I hope so.  Following a method in a book and other online sources.
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BigDave83

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Re: Chicken Jerky Experiment
« Reply #8 on: January 13, 2018, 09:32:34 PM »

I would think that the 10 minute 350 bake for 1/4 inch thick strips would cook them and after that you are just drying. I tried cooking turkey before making jerky and it was a mess. I just make sure I use cure now on my jerky, whether it be cow, pig, or poultry.
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Bar-B-Lew

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Re: Chicken Jerky Experiment
« Reply #9 on: January 13, 2018, 10:00:41 PM »

Yeah, I think I am going to throw some cure in with my rub.
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