Chicken Jerky

Discussion in 'Making Jerky' started by white cloud, May 11, 2008.

  1. white cloud

    white cloud Master of the Pit OTBS Member

    A friend of mine had in his freezer for about a year a block of boneless, skinless chicken breasts. He dropped it off so I could thaw,trim and slice. When thawed it weighed 17 pounds, after trimming fat and alittle freezer burn it ended up being 12 pounds. 1/2 was done with a premade (shore lunch brand) jery cure and seasoning. The other my friend wanted to make a brine for. They both turned out good although the brined was a bit salty. In the pic the bottom right side of the smoker cooks alittle faster so about half way had to move some to the top. It only took 1 1/2 hours at 200 degrees to get each batch just to where they had alittle give to them.


    This is the first batch prior to taking out.
     
  2. richtee

    richtee Smoking Guru OTBS Member

    Interesting... and I'd think you did it right as far as hi temps for jerky, using poultry and all. Looks like my wife's last attempt at grilling breasts ;{)
     
  3. allen

    allen Smoking Fanatic

    I thought about jerky chixn just have'nt tried it. U Did a good job, looks good
     
  4. white cloud

    white cloud Master of the Pit OTBS Member

    It looks alittle darker than it really is, cept for the ones on the upper deck
     
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    They look good White Cloud. That's one thing I have not tried, chicken jerky...
    Is that your new smoker?....looks good too!
     
  6. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Lookin Yummy WC
    Andy.
     
  7. white cloud

    white cloud Master of the Pit OTBS Member

    Yeah, the second time that I have used it. Once you get it warmed up it's real easy to hold temp. I just need to tune it in on the firebox side.
     
  8. cowgirl

    cowgirl Smoking Guru OTBS Member

    It looks nice White Cloud....looks like lots of cooking space.
     
  9. white cloud

    white cloud Master of the Pit OTBS Member

    I ended up soaking the brined chicken for three hours. After trying again today it was way too salty. Its better now.
     

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