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Author Topic: Clucking Jerky  (Read 557 times)

Offline MossyMO

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Clucking Jerky
« on: January 16, 2016, 01:13:59 PM »
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 150.


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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!
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Offline John Andrews

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Re: Clucking Jerky
« Reply #1 on: January 17, 2016, 05:24:20 AM »
 O0 That looks great, MM! How long does it take to dry that?
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Offline MossyMO

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Re: Clucking Jerky
« Reply #2 on: January 17, 2016, 10:59:23 AM »
O0 That looks great, MM! How long does it take to dry that?

Thanks! Some of the last pieces of chicken were coming off the grill just after 7 hours.
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Offline John Andrews

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Re: Clucking Jerky
« Reply #3 on: January 18, 2016, 05:49:30 AM »
 O0 7 hours, that's a lot quicker than I expected.
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