tag:blogger.com,1999:blog-3196686888983908972.post5292509861573336716..comments2024-03-09T07:37:04.357-05:00Comments on Yankee Kitchen Ninja: Chicken jerky: a recipeKitchen Ninjahttp://www.blogger.com/profile/03978003037474284948noreply@blogger.comBlogger118125tag:blogger.com,1999:blog-3196686888983908972.post-58440331134172281132016-11-26T15:56:38.288-05:002016-11-26T15:56:38.288-05:00It does work if you chop the meat very fine or gri...It does work if you chop the meat very fine or grind it for a broth though. You just won't get meat chunks. I've used baggies of ground dehydrated meat and chunky dehydrated veg just fine. It's not something worth doing on a home front usually but for backpacking or home-emergency prep it's great.Anonymoushttps://www.blogger.com/profile/06886726371511197913noreply@blogger.comtag:blogger.com,1999:blog-3196686888983908972.post-73407971230690421142016-08-18T16:03:35.819-04:002016-08-18T16:03:35.819-04:00I used Bragg Liquid Aminos. WE (humans) and DOGS L...I used Bragg Liquid Aminos. WE (humans) and DOGS LOVE IT! No problems at all. Braggs is Soy Protein. WOOHOO!! 200 degrees for 5 hours in the oven with the oven door cracked. AWESOME!meinhttps://www.blogger.com/profile/12007896724793523233noreply@blogger.comtag:blogger.com,1999:blog-3196686888983908972.post-44638068575059351882016-08-15T20:18:35.610-04:002016-08-15T20:18:35.610-04:00This is great! I on sale a pre marinate fajita chi...This is great! I on sale a pre marinate fajita chicken on sale. I cut into smaller pieces and then added liquid smoke and bbq sause and left over night. Then dehydrated it .....mmmmmmAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3196686888983908972.post-88419441082818013242016-08-05T18:58:32.891-04:002016-08-05T18:58:32.891-04:00For the first time today had made beef jerky now I...For the first time today had made beef jerky now I am going to try your chicken recipe such good reviews I can't waitAnonymoushttps://www.blogger.com/profile/08856741841546758573noreply@blogger.comtag:blogger.com,1999:blog-3196686888983908972.post-49739082535700375642016-06-07T13:25:25.196-04:002016-06-07T13:25:25.196-04:00Great recipe, salmonella will die if the temperatu...Great recipe, salmonella will die if the temperatur is 170 f for one sec or 125 for min. 20 min. So chicken jerky is safe after a trip in the dehydrator.<br />I like that this post is from 2011 and is still beeing used, good work :-)Anonymoushttps://www.blogger.com/profile/15783454667185774042noreply@blogger.comtag:blogger.com,1999:blog-3196686888983908972.post-86537404325552039182016-04-13T09:25:24.664-04:002016-04-13T09:25:24.664-04:00I'd suspect if you had a contraption that woul...I'd suspect if you had a contraption that would lift your trays to a height where the average temp at all trays was around 160-170, it'd work fine. maybe add a collar or something that will direct the heat to your meat.MikeWitheredhttps://www.blogger.com/profile/00136011609690173453noreply@blogger.comtag:blogger.com,1999:blog-3196686888983908972.post-91412549777361237452016-04-13T09:23:10.577-04:002016-04-13T09:23:10.577-04:00Man, I made this for the first time a couple night...Man, I made this for the first time a couple nights ago. I left it on too long and the jerky got nearly brittle. It is still tasty, just dangerous! SO, I soaked them in red wine for about 30-45 min then drained, patted dry. Now, they're the perfect texture and taste amazing.MikeWitheredhttps://www.blogger.com/profile/00136011609690173453noreply@blogger.comtag:blogger.com,1999:blog-3196686888983908972.post-40839826718199809502016-01-12T16:27:46.818-05:002016-01-12T16:27:46.818-05:00I wouldn't recommend that!I wouldn't recommend that!Kitchen Ninjahttps://www.blogger.com/profile/03978003037474284948noreply@blogger.comtag:blogger.com,1999:blog-3196686888983908972.post-71696133184736927582016-01-12T15:30:17.698-05:002016-01-12T15:30:17.698-05:00I am thinking of redydrating this in soups and suc...I am thinking of redydrating this in soups and such (with a modified spice selection) when back packing. Good idea or yuck?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3196686888983908972.post-79324984160695606822015-12-12T00:30:50.213-05:002015-12-12T00:30:50.213-05:00@Kitchen Ninja: Actually, vinegar will do the same...@Kitchen Ninja: Actually, vinegar will do the same thing as lemon juice. Both denature the meat, although vinegar isn't nearly as strong. Lemon has a pH of around 2, while vinegar tends to be around 2.2-2.5. Increase the amount and let it steep a bit longer.<br /><br />As for soy, it really isn't necessary. It does have lactic acid bacteria and plenty of antioxidants, but it's definitely something you can skip, if you really don't want it.Tznoreply@blogger.comtag:blogger.com,1999:blog-3196686888983908972.post-14385207366774988602015-11-18T15:30:38.004-05:002015-11-18T15:30:38.004-05:00Thanks for this! I've been grinding my own for...Thanks for this! I've been grinding my own for awhile now but didn't know about chilling the parts before using. Great!!!!Sandra Duvallhttp://smartfoodprocessing.com/noreply@blogger.comtag:blogger.com,1999:blog-3196686888983908972.post-36498198118531544052015-11-06T15:54:11.124-05:002015-11-06T15:54:11.124-05:00Does any one have experience with dehydrating with...Does any one have experience with dehydrating with a wood stove? I have a wood stove that will soon be lit for about 150 days straight for heat but cook all sorts of stuff on top just about as fast as the stove. Rice, potatoes, eggs whatever. I had though about making jerky with it but the top temp may be too high.Anonymoushttps://www.blogger.com/profile/17537696660854233475noreply@blogger.comtag:blogger.com,1999:blog-3196686888983908972.post-6234014182172613222015-05-30T08:02:43.261-04:002015-05-30T08:02:43.261-04:00Until now I thought that you couldn't make jer...Until now I thought that you couldn't make jerky from poultry because of the danger of bacteria, but that you've explained that it needs to be cured in a salt solution first, it makes total sense and now I'm interested in trying it. I smoke and slow BBQ a lot of meat so I tend to brine everything, and my basic brine is 1 cup of sea salt per gallon of water; do you think that is enough salt to cure poultry to make jerky?Bluethunder90https://www.blogger.com/profile/00901864289246799269noreply@blogger.comtag:blogger.com,1999:blog-3196686888983908972.post-77353835804635002352015-05-22T19:26:38.715-04:002015-05-22T19:26:38.715-04:00I've been pondering making chicken jerky and w...I've been pondering making chicken jerky and went online to see if there were any recipes and found yours. You did such a great job of presenting the recipe with the pictures that I read through almost all of the comments and was very impressed by your reviews I'm going to use the recipe within the next couple days I'll let you know how it turns out thanks so much for your good work!tcmomnoreply@blogger.comtag:blogger.com,1999:blog-3196686888983908972.post-27924728340378736452015-05-18T20:33:57.736-04:002015-05-18T20:33:57.736-04:00i found your recioe and made some chicken jerky. ...i found your recioe and made some chicken jerky. it is mostly for my friend's mini schnauser, but i really like it and so does my snoeshoe kitty. i cut the breasts with the grain. next time i am going to try chicken thighs.Robinhttps://www.blogger.com/profile/15534057106029650272noreply@blogger.comtag:blogger.com,1999:blog-3196686888983908972.post-52603329931507109092015-01-29T02:05:54.041-05:002015-01-29T02:05:54.041-05:00Thank you for sharing us your recipe. The food loo...Thank you for sharing us your recipe. The food looks delicious and so attractive. I would like to try this one. You did a great job in explaining the process, it so easy to understand.<br />Anonymoushttps://www.blogger.com/profile/05827377708641041717noreply@blogger.comtag:blogger.com,1999:blog-3196686888983908972.post-69819352373778944102015-01-18T23:34:05.959-05:002015-01-18T23:34:05.959-05:00I hadn't been making chicken jerky for both of...I hadn't been making chicken jerky for both of us so was simply cut and dehydrated in Excalibur for the dog. Never had a problem but may try this for myself. <br />For beef jerky, if you can get past the eww factor then heart is a great choice. It is lean(cut off outer fat if any), inexpensive, and tasty. I'm not a fan of salt, soy used only minimally. I've been creating a marinade of pineapple juice, little apple cider vinegar, molasses, soy sauce and few dashes liquid smoke. The proportions change depending on amount I'm marinating. I always freeze the heart first(kill pathogens), then maybe and drying have worked fine. I store in glass jars but never lasts long. It is now my favorite cut for jerky.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3196686888983908972.post-79467010353727267232014-11-30T11:12:34.569-05:002014-11-30T11:12:34.569-05:00I have read several recipes (including yours) that...I have read several recipes (including yours) that suggest drying the chicken strips in an oven at 200 degrees F. This is good for those of us who don't own a dehydrator! Just want to say, if anyone is worried about bacteria: all cookbooks will tell you that chicken must reach an internal temp. of 165 degrees or so in order to be safe to eat. It is often printed right on a meat thermometer for convenience. I'd guess any thin slices of meat that were heated in a 200-degree oven for several hours would probably reach an internal temp. that high, so it shouldn't be an issue. Looking forward to making some chicken jerky. Thanks for the recipe and comments.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3196686888983908972.post-74288293183374628802014-11-26T02:46:40.020-05:002014-11-26T02:46:40.020-05:00SO i made mine in the oven. I have a trick with a ...SO i made mine in the oven. I have a trick with a usb powered fan that gets good airflow in my oven and i have a pastry fan in the oven as well. i did a little different recipe and im gonna say i like this more than my beef. i hang my meat on skewers and that gets the air all around the meat to really dry it out. gets a crispier shell with a nice chewy interior full of flavor. i will post recipes as i make new batches.PhotoSelmihttps://www.blogger.com/profile/05916355175505079138noreply@blogger.comtag:blogger.com,1999:blog-3196686888983908972.post-64692382545557467732014-10-26T21:33:17.216-04:002014-10-26T21:33:17.216-04:00My jerky was much darker in color than yours. Did...My jerky was much darker in color than yours. Did you use a light colored soy sauce? Mine was even darker than yours when it was marinating in the zipper bag. Did you rinse the marinade off? I sliced it from frozen on the electric meat slicer and they sliced very thin with no problems. The jerky tastes great. Thanks for the recipe and the tips. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3196686888983908972.post-52485194264353266242014-09-29T14:27:52.338-04:002014-09-29T14:27:52.338-04:00Sure -- it will SUPER flavorful but I don't se...Sure -- it will SUPER flavorful but I don't see why not.Kitchen Ninjahttps://www.blogger.com/profile/03978003037474284948noreply@blogger.comtag:blogger.com,1999:blog-3196686888983908972.post-49166823529130651842014-09-27T09:34:19.890-04:002014-09-27T09:34:19.890-04:00Can I marinate the chicken overnight?Can I marinate the chicken overnight?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3196686888983908972.post-67391943517849480262014-08-21T12:10:57.857-04:002014-08-21T12:10:57.857-04:00Perhaps one could use the counter-top convection o...Perhaps one could use the counter-top convection ovens for air circulation? I think I'll try that as well as my regular RONCO. <br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3196686888983908972.post-24796201526600144222014-07-27T14:07:00.930-04:002014-07-27T14:07:00.930-04:00I love this jerky- have found that whole Chicken T...I love this jerky- have found that whole Chicken Tenders do not need slicing or dicing. They come out just fine with my $35 dollar dryer set out on the covered porch over night. Both our big standard and mini Poodles love the larger size.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3196686888983908972.post-81402944887091313412014-06-17T16:45:57.373-04:002014-06-17T16:45:57.373-04:00I saw some comments above about the dog treats fr...I saw some comments above about the dog treats frm stores. that is why i looked up this recipe and i love jerky myself so I am making a big batch for me my felines and doggy. Id love more.Cathy Brockmanhttps://www.blogger.com/profile/09271018758502189179noreply@blogger.com