Chicken Dog Jerky!

Discussion in 'Making Jerky' started by dirtsailor2003, Jan 29, 2015.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    My Sous Chef had been driving me nuts wanting to use the sausage stuffer, so I compromised and let him run the jerky cannon. We had some chicken thighs so made some snacks for the dogs. Using Hi-Country Grand Champ mix for this. We were given this for Xmass.

    Started with 4.62 pounds of bone in thighs. After removing the bone and skin ( left about 40% of the skin on) we ended up with 3.2 pounds of meat.

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    Save this skin for Schmaltz making. !

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    Chopped and Begin!

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    Hank loves chicken and is super excited about this project. He wouldn't leave the kitchen. Every time I check on the smoker he's right there!

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    Drying away!


    Smoke away!!!
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    And that's for the DOG!!!! Great Sous Chef. Teach and take advantage of his enthusiasm now. A handsome young man will not be hangin' with Dad once he finds GIRLS are more fun to play with...JJ

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    Last edited: Jan 29, 2015
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Ain't that a fact! He loves cooking and smoking! These snacks are not only for dogs, they are edible for humans too!
     
  4. welshrarebit

    welshrarebit Master of the Pit

    Looks like a great time! How long drying? Smoking?

    It's always good to have help from the kids...

    I was in Costco today and they had ahi jerky for sale. I looked at the ingredients and it's the same as making poke! I'm thinking ahi poke jerky sticks... Hmm, worst thing that could happen is the dogs get a snack!
     
  5. twoalpha

    twoalpha Smoking Fanatic

    Great project for kids, teaching them to follow directions.
     
  6. I found early on in life it helps with the girls if you know how to cook!

    Happy smoken.

    David
     
  7. Case That is a good project for everyone and the dog. It gives the dog a chance to practice patience [​IMG].

    Happy smoken.

    David
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I dried them in the GOSM for about 4 hours to get the texture I was looking for. Per the instructions I first took the sticks up to on IT of 165° (156° if these had been beef or pork). How does one take the IT of a 1/8" thick piece of meat? Lay the probe on the meat and then fold over the meat onto the top of it.

    No smoke the seasoning I used had powdered smoke in it.
     
  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    DS, Nice jerky and two great helpers![​IMG]
     

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