A few years ago, we bit off a bit more than we could chew when we found ourselves with 41 chickens in our backyard coop. We processed most of them at the summer's end and froze them so we could enjoy chicken dinners through the winter. But if I had had this awesome chicken jerky recipe on hand, I would have made a big batch of it too.
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If you love beef jerky strips, you've got to give these homemade chicken jerky treats a try. It combines the crunchiness of dried chicken fillets with the flavor of chili spices, resulting in a savory and nutritious snack. And by the way, if you try this and don't like it, you can always use it to make jerky dog treats.
What is Chicken Jerky?
Jerky is dehydrated meat or poultry. It's very lightweight and full of nutrients.
And as we recently learned in our homeschool study of Canadian pioneers, the coureur de bois (or voyageurs/fur traders) often carried a homemade jerky treat called pemmican.
Pemmican is a little more elaborate than basic jerky because berries, suet and other nutrient-rich foods may be added during the jerky making process. In addition, there are many records of North America's indigenous peoples preserving meat and fish for the winter by drying, dehydrating, or making smoked meat.
Today, beef jerky is a popular road trip and gas station treat for road trips. And hunters worldwide are still smoking and dehydrating wild game for homemade jerky. And by the way, it's a lot cheaper to make your own jerky than to buy it. Plus you know exactly what is, and what isn't, in it.
Whether you want to just learn an old-time self-reliance skill, or you're serious about adding to your prepper pantry, this chicken jerky recipe is a must-try.
How to Make Chicken Jerky
Homemade chicken jerky, a popular high-protein snack, is more than a tasty treat. Jerky is a great source of nutrients. Simply put, it's dehydrated chicken.
To make this chicken jerky recipe at home, you'll need skinless chicken breasts or chicken slices, a food dehydrator, paprika or chili spices, and curing salt.
Chicken Jerky Recipe
This recipe minimizes the use of artificial preservatives. I used curing salt as a curing agent for making my jerky. This helps the chicken breast keep its flavor and extends the shelf life of the dehydrated chicken.
The key ingredient that sets this chicken jerky recipe apart is nitrite salt or curing salt.
Unlike traditional preservatives, nitrate salt is a natural curing agent that enhances flavor and acts as an antioxidant for fresh, more tender jerky.
Select your chicken filets with an eye for tenderness and lean meat. Slice it into thin strips to ensure optimal flavor and texture.
The chicken pieces are sliced into thin strips, then coated in your spice blend.
In addition to its delicious flavor and texture, homemade chicken jerky allows you to control the quality and ingredients of the snack.
This recipe uses spices to create sweet, savory and smoky notes. However, you can choose whichever dried herbs or spices you like. Garlic, dried sage, or black pepper are common jerky spices in the north.
Homemade jerky's beauty lies in its delicious flavor and the ability to customize it to suit your unique taste.
Note: I adapted this from an old original handwritten recipe for chicken jerky. But it called for paprika, and I'm allergic to paprika. I tried it with my homemade chili spice mixture and it turned out great.
Ingredients
1.2 to 1 ¼ lbs organic chicken fillets (homegrown or storebought)
1 teaspoon garlic powder
2 teaspoon curing salt (see FAQs for details)
2 teaspoon smoked paprika for a smoky flavor OR chili powder
1 ½ teaspoon black pepper
Instructions
Here's how to make this basic recipe for chicken jerky.
1. Slice the fillets. Use a sharp knife to make thin slices for best results. Cut the breast across the fibers. Wait for the meat to defrost.
2. Combine the spices and curing or nitrate salt. Place the prepared chicken in a container, add the dry mixture and shake until covered.
3. Cover the container with a lid and leave it in the refrigerator for 12 hours.
4. Place the chicken fillets on a drying grid in a single layer. Dry the thin pieces for 10 hours at 125 degrees Fahrenheit. The thickness of the chicken strips will determine the length of time it takes to process it.
Tip: Freeze the meat before slicing.
Note: Finished chicken jerky should be almost translucent, almost like bacon.
Homemade Chicken Jerky FAQs
Got questions about making your own chicken jerky? I've got answers.
How long does it take to make your own homemade chicken jerky?
Not gonna lie. It takes a long time. Likely at least 10 hours of cooking time (well, dehydration time) for the best dehydration process.
Can I make chicken jerky with table salt?
According to North Dakota State University experts, you can make jerky with table salt. However, this recipe calls for curing salt, which you will find at major supermarkets and online (it is usually pink).
Common curing salt brands in Canada or the United States include Prague Powder, Tender Quick, and Cabela's Speed Cure. We made the recipe with Speed Cure. And I should mention that you can also find curing salt online through Amazon.
How should I store the jerky?
Store it in an airtight container (to inhibit bacteria growth) at room temperature.
Can I feed these to my dogs?
Yes! Our furry friends love this chicken jerky recipe. It's a healthy treat to supplement your pooch's regular dog food.
Use this recipe, or make it a dogs recipe by leaving out the paprika or chili and just sticking with plain chicken. Chicken dog jerky is a healthy alternative to rawhide treats, and it is also easier on the dog's teeth.
Recipe
Homemade Chicken Jerky Recipe
Equipment
Ingredients
- 1.2 to 1 ¼ lbs organic chicken fillets homegrown or storebought
- 1 teaspoon garlic powder
- 2 teaspoon curing salt see FAQs for details
- 2 teaspoon smoked paprika for a smoky flavor OR chili powder
- 1 ½ teaspoon black pepper
Instructions
- Slice the fillets. Use a sharp knife to make thin, clear slices for best results. Freeze the meat before slicing. Cut the breast across the fibers. Wait for the chicken fillets to defrost.
- Combine the spices and curing or nitrate salt. Place the prepared chicken in a container, add the dry mixture and shake until covered.
- Cover the container with a lid and leave it in the refrigerator for 12 hours.
- Place the chicken fillets on a drying grid in a single layer. Dry the thin pieces for 10 hours at 125 degrees Fahrenheit. The thickness of the chicken strips will determine the length of time it takes to process it.
Notes
Nutrition
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As my kids were growing up, I did this a number of times for their snacks. It never lasted long, however! Over the years I fed my pups jerky. Most of them would chew it before swallowing, but I had one that gobbled it. It scratched her throat, and I had to take her to vet for throat infection. I say this so you will know to cut it up for them as treats. It is not difficult to make, and the kids loved it.
Hi Myka! So I think this chicken jerky should last at least six weeks or longer if stored in a cool, dry place. However, it never lasts that long around here, lol.
I used chili powder and the heat level is just right not overly spicy but adds a nice kick. And I enjoyed the combination of sweet and savory flavors. This is now my preferred midnight snack!
This has been a regular in my weekly rotation. The combination of garlic powder, curing salt, and smoked paprika gives it a delightful smoky flavor we can't get enough of. Delicious!
This chicken jerky is just the perfect snack! I used chicken thighs instead of breasts and they worked just as well. So tender and flavorful. Just curious about storage, how long do you think this chicken jerky will last? Thinking of making a big batch next time. Thank you!
This sounds great and would love to try........ I just want to warn people that garlic and onion are TOXIC to cats and I'm unsure about dogs, but all pets can't handle the spices and seasonings we can, and most pets cannot handle any salt at all, let alone in these amounts, so if you want to give this treat to your pet, just make a batch without the seasonings or salt. Thanks for the recipe, I look forward to trying it.