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Going to be smoking some chicken jerky.

post #1 of 2
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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.

post #2 of 2
As long as you have the correct cure to meat ratio you should be fine.
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