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–+ servings
Chicken strips on dehydrator.

Homemade Chicken Jerky Recipe

Sarita Harbour
This homemade chicken jerky recipe makes a delicious, nutrient-rich snack that's lightweight and easy to store for the long-term. An excellent addition to your prepper pantry.
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Prep Time 15 minutes
Cook Time 12 hours
Additional Time 10 hours
Total Time 22 hours 15 minutes
Course Canning & Dehydrating Off The Grid
Cuisine American
Servings 12 servings
Calories 97 kcal

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

Note: Finished chicken jerky should be almost translucent, almost like bacon.

Nutrition

Serving: 1gCalories: 97kcalCarbohydrates: 1gProtein: 18gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 48mgSodium: 436mg
Keyword chicken jerky recipe, chicken jerky recipes, chicken jerky recipes dehydrator
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