The other day I had some chicken jerky made by Jack Links, chicken fajitas flavor, it was excellent, so I thought I'd try my hand at making some. Well it didn't turn out as good as I hoped, but I'd planned on it being a learning experience from the beginning.
Anyway, I took four chicken breasts and cut them into approx. 1/2 inch slices and marinated them in a mixture of TenderQuick, Pineapple juice and Teriyaki sauce for 24 hours. Rinsed them in cold water for about 15 minutes, then put them in the smoker at 150 over hickory for about 4 hours. During that time I had a hard time keeping the temperature constant, it would flare up to almost 170 then drop to 130 and back. So much for the "ease" of electric smokers. I think it was due to the chips catching fire, though I can't prove it since I never saw them on fire. I may try it over a water bath next time to try and regulate the temp more.
Anyway, the jerky wasn't real bad, more salty than I like and you couldn't taste the teriyaki at all, just salt and smoke. I'll use less smoke next time, and I think a stronger mixture of teriyaki, maybe throw a little sugar in too.
Anyway, I took four chicken breasts and cut them into approx. 1/2 inch slices and marinated them in a mixture of TenderQuick, Pineapple juice and Teriyaki sauce for 24 hours. Rinsed them in cold water for about 15 minutes, then put them in the smoker at 150 over hickory for about 4 hours. During that time I had a hard time keeping the temperature constant, it would flare up to almost 170 then drop to 130 and back. So much for the "ease" of electric smokers. I think it was due to the chips catching fire, though I can't prove it since I never saw them on fire. I may try it over a water bath next time to try and regulate the temp more.
Anyway, the jerky wasn't real bad, more salty than I like and you couldn't taste the teriyaki at all, just salt and smoke. I'll use less smoke next time, and I think a stronger mixture of teriyaki, maybe throw a little sugar in too.
