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With frozen meat, partially thaw; approx 1 hour room temp (ish) With fresh, freeze for approx 3 hours (ish). If partially frozen, slice as thin as possible. Partially frozen meat is much easier to slice thinly Marinate 12-16hrs in favourite marinade; soy/barbeque/teriyaki/etc.,etc.,etc. Pat dry and spread out, using all oven racks, allowing good air circulation Dry at 250F with oven door ajar and hood extractor fan running on high until almost completely dry (16-24 hours) Store frozen or in airtight container. Keeps for approx 1 month; watch carefully for mould HINT: Only attempt when family dog is on vacation; this process will drive him bonkers

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15y ago
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9y ago

You need chicken meat that has not been ground to make chicken jerky at home.

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Q: How do you make jerky with ground chicken?
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What meat do you use for beef jerky?

Jerky can be made from any type of meat. I've eaten turkey jerky, deer jerky, pork jerky, beef jerky, buffalo jerky and a couple of others. Jerky is basically just dried meat. Many people make their own by laying the strips of meat on a cookie sheet, basting it with teriyaki and drying it at a low temp in the oven. It can also be dried in the sun if there is a way to keep critters off of it. Just look up jerky recipes in your favorite search engine.


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