Clucking Jerky

Discussion in 'Making Jerky' started by mossymo, Jan 16, 2016.

  1. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    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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    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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    Honey BBQ Ground Chicken Jerky

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    Sweet & Spicy Whole Muscle Chicken Jerky


    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!
     
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    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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  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Awesome looking jerky!

    Al
     
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  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

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

    mossymo Master of the Pit OTBS Member SMF Premier Member

     
  6. b-one

    b-one Smoking Guru OTBS Member

    Both look great!
     
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  7. dukeburger

    dukeburger Master of the Pit OTBS Member

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

    crazymoon Master of the Pit SMF Premier Member

    Looks tasty!
     
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  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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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  10. william pratt

    william pratt Newbie

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

    william pratt Newbie

    150 degrees.....about how long just so i kind of know....thanks 
     
    Last edited: Jan 22, 2016
  12. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

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

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