Clucking Jerky

mossymo

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• Jan 16, 2016

• #1

My wife asks me the other day "I wonder how chicken breast would be for jerky?", I reply "No idea, let's try it!". These were some good sized chicken breasts!

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• mossymo
• Jan 16, 2016

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So we ground up 4 1/2 pounds of chicken breast for ground jerky in the Honey BBQ flavor... and then sliced up 4 1/2 pounds of chicken breast for whole muscle jerky in the Sweet & Spicy flavor. Both the ground and the whole muscle chicken jerky got a combination of maple/hickory/cherry smoke while on the grill, indirect at 150º.

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• mossymo
• Jan 16, 2016

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• mossymo
• Jan 16, 2016

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Honey BBQ Ground Chicken Jerky

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• mossymo
• Jan 16, 2016

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Sweet & Spicy Whole Muscle Chicken Jerky

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• mossymo
• Jan 16, 2016

End results were that chicken sure makes for a lighter color jerky and the taste is all there, a little more chewy but for the price when chicken goes on sale would definitely make it again!

Thanks for looking!

 

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forluvofsmoke

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• Jan 16, 2016

• #2

NICE!!! I meant to try chicken jerky a long time ago and never got around to it...I've cured and smoked chicken for chef snacking experiments...just never dried it for jerky. Hmm, wonder how dark meat would be for texture...

I do really like the idea...flavor should be more intense as with any other dried & cured meat.

Thanks for sharing!!!

Eric

 

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SmokinAl

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• Jan 16, 2016

• #3

Awesome looking jerky!

Al

 

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crankybuzzard

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• Jan 16, 2016

• #4

Looks and sounds great. How did the ground vs. whole muscle compare?

 

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mossymo

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• Jan 16, 2016

• #5

CrankyBuzzard said:

Looks and sounds great. How did the ground vs. whole muscle compare?[/qu

CrankyBuzzard said:

Looks and sounds great. How did the ground vs. whole muscle compare?

Click to expand...

Difficult for me to answer, I prefer whole muscle myself no matter what kind of meat!

Click to expand...

 

b-one

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• Jan 16, 2016

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Both look great!

 

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dukeburger

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• Jan 16, 2016

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Marty, you've been busy lately. Great looking smoke as usual!

 

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crazymoon

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• Jan 18, 2016

• #8

Looks tasty!

 

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dirtsailor2003

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• Jan 18, 2016

• #9

Looks tasty!

Whole meat turkey and chicken jerky is a favorite around here. Instead of slicing the breasts I like to pins them flat.

 

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william pratt

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Jan 22, 2016

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• Jan 22, 2016

• #10

you smoked at 150 degrees....correct......about how long did it take for the whole muscle chicken to jerkify....thanks

 

william pratt

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Jan 22, 2016

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• Jan 22, 2016

• #11

150 degrees.....about how long just so i kind of know....thanks 

 

Last edited: Jan 22, 2016

mossymo

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• Jan 24, 2016

• #12

William Pratt said:

you smoked at 150 degrees....correct......about how long did it take for the whole muscle chicken to jerkify....thanks

Click to expand...

Around 7 to 7 1/2 hours till the last piece was coming off the grill.