TOMS OVEN MADE HOT PEPPER CHICKEN JERKY

Toms Oven Made Hot Pepper Chicken Jerky image

Provided by FlyfishingTom

Time 4h30m

Yield 1-2 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken breast (turkey breast and venison works well also)
2 1/4 teaspoons tenderizing salt (e.g. Mortons Tenderquick)
2 1/4 teaspoons pickling salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 -2 pinch of crushed dehydrated habanero chili pepper flakes, if you can find them only make this is you really like hot and spicy beef jerky (optional)

Steps:

Mix the salts, peppers, garlic powder and onion powder together and put into a salt shaker with large holes to allow the red pepper flakes to get through; set aside.
Preheat oven to 150°F.
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.

Nutrition Facts : Calories 510.1, Fat 5.9, SaturatedFat 1.5, Cholesterol 263.3, Sodium 10761.2, Carbohydrate 2.3, Fiber 0.8, Sugar 0.6, Protein 105.2