Food recipes
Toms Oven Made Chicken Jerky
Toms Oven Made Chicken Jerky Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw salt, table salt, table spices, garlic powder spices, pepper, black spices, onion powder salt, table a c...
Toms Oven Made Chicken Jerky
Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
salt, table
spices, garlic powder
spices, pepper, black
spices, onion powder
salt, table
a cajun life, all purpose cajun seasoning,
Directions:
Mix the salts, pepper, garlic powder and onion powder together and put into a salt shaker; set aside.
Preheat oven to 150F.
Cut chicken into 1/8th inch strips or 1/8th inch cubes (thickness doesn't have to be exact, can be a little thicker).
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.
Place strips in single layer on a oven-safe metal cookie cooling rack (fine mesh or closely spaced bars work best).
Cook chicken until dry but not brittle, 4 to 5 hours, rearranging once.
Cooking times for turkey or venison are the same.
Refrigerate for storage.
Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
salt, table
spices, garlic powder
spices, pepper, black
spices, onion powder
salt, table
a cajun life, all purpose cajun seasoning,
Directions:
Mix the salts, pepper, garlic powder and onion powder together and put into a salt shaker; set aside.
Preheat oven to 150F.
Cut chicken into 1/8th inch strips or 1/8th inch cubes (thickness doesn't have to be exact, can be a little thicker).
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.
Place strips in single layer on a oven-safe metal cookie cooling rack (fine mesh or closely spaced bars work best).
Cook chicken until dry but not brittle, 4 to 5 hours, rearranging once.
Cooking times for turkey or venison are the same.
Refrigerate for storage.