Hey fellow smokers. Just another newbie here.lol, Got a great sale on some bonless and skinless chicken breast.. Was thinking about make some sort of a jerky. Any recipes/ timelines/temp and how to cut up????
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Unless you are extremely well versed in jerky making I would step back from attempting chicken jerky till I was. Chicken will sneak up and get ya, and it ain't a pretty sight. I have no trouble with leaving a beef roast out over night thawing, I even hate freezeing chicken worrying about it spoiling. Unless you are really comfortable making jerky
I'd make fajaitis instead. just mt humble opinion.