Going to be smoking some chicken jerky.

Discussion in 'Making Jerky' started by jmabrao, Dec 8, 2015.

  1. jmabrao

    jmabrao Newbie

    Hey guys I have never made chicken jerky before and wanted to try my hand at it.  Right now I have some chicken breasts brining in a cure.  I believe the ration is correct as I have 535 grams of chicken breast and about 267.5 grams of water with 2 grams of Cure #1 and 14 grams of kosher salt and 8 grams of sugar.  I will be allowing these to equilibrium brine for a few days.  after which I will slice and put in my smoker at 180 degrees until dry.  Did I miss anything here?  Will I poison myself inadvertently by doing it this way?  As always, thanks for the help guys.
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    As long as you have the correct cure to meat ratio you should be fine.
     

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