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Making My First Batch of Chicken Jerky

post #1 of 12
Thread Starter 

Using Spicy Mike's seasoning and cure with 5 pounds of chicken and I added a little BBQ sauce and Texas Pete to give it my type of flavoring. It says to let it cure for 24 hours but I am going to give this about 48 hours to let the seasoning really soak in. It gave me a chance to break in my new 7.5" meat slicer. I am going to put it on the smoker at 200 degrees for 2+ hours (until it passes the bend test). Pictures will be uploaded as the process goes on 

 

post #2 of 12

Sounds like a good start!

 

I'm in.

 

:popcorn

 

Al

post #3 of 12
Thread Starter 

I just bought some mesquite and some cherry wood chips. Which would anyone recommend and why?

post #4 of 12
Thread Starter 

Using the cherry wood chips and here is a quick peak of them on the racks before going into the smoker

 

post #5 of 12
Thread Starter 

It is taking much longer than I thought it would at 200 degrees but here are the first few pieces that passed my bend test. Very tasty!

 

post #6 of 12
Thread Starter 

The color is a lot better in person on the jerky

post #7 of 12
Looks tasty! I usually pound breasts flat for chicken jerky. Good stuff.
post #8 of 12
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Looks tasty! I usually pound breasts flat for chicken jerky. Good stuff.

Yeah I will be doing that on my next go around and will marinate it in some flat tupperware instead of a bag.

post #9 of 12

Looking great! Thanks for the idea, this site is dangerous!!!

post #10 of 12
Thread Starter 

I won't use the cherry wood chips as a go to. They didn't seem to add much smoke flavor, I think mesquite or apple would be a much better option for the next batch I make.

post #11 of 12

F78, Nice looking jerky !

post #12 of 12

Great looking jerky!

 

Disco

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