Buffalo Chicken jerky

FLBentRider · May 17, 2009, 04:35:24 AM

I had an idea for buffalo chicken jerky, but I am a little unsure about the cure.

I usually do a dry cure and seasoning, I have been using the the hi mountain (bulk) cure and adding my own flavors - garlic and cracked pepper is the current favorite.

My idea was to cut a boneless chicken breast into strips, applying the cure, bag for 24 hours, then add a wet marinade of Tabasco.

One hour of mesquite followed by some time in the dehydrator.

The question is, can I combine the cure and marinade into one step ? I'm afraid that the Tabasco will dilute the cure and it won't do its job properly.

josbocc · May 17, 2009, 08:40:40 AM

FLB,

When I make my GB jerky, I combine the cure and spice, then mix 15 lbs. of GB with approx. 4 cups of water (or teriyaki, or apple juice, or bourbon etc.). I don't think that the tabasco will have a negative effect on your cure, but then again, I've never tried doing stripped chicken breast.

Let us know how it turns out ;)

Jeff

Roadking · May 17, 2009, 08:51:58 AM

As long as you keep the ratio of cure to weight of meat correct your OK. The other additives have no effect.
I can taste it already.

NePaSmoKer · May 17, 2009, 10:32:11 AM

FLB

Use the right amount of cure to the lbs of chicken your going to do. Dissolve the cure into your wet marinade. The tabasco will not hurt the cure. I have a post on chicken jerky somewhere here.

What i did was cut the breasts in half (thickness wise) and then place between plastic wrap and smack in thin with my meat whacker thingy ;D Marinated it in my wet mix in the Reveo for 5 mins. I added some liquid smoke to the wet because i dehydrated the chicken.

nepas

Up In Smoke · May 17, 2009, 11:24:16 AM

FLB,
thanks for this post.
i have been considering grinding the chicken and using a commercial jerky kit.
i am very curious to see where this goes.
the only thing i would change would be the hot sauce...Franks is the best i have found so far.

FLBentRider · May 17, 2009, 02:53:03 PM

OK - Here is what I have so far -

1.5 Lbs of boneless breasts - cut into 1/8 inch strips

2.5 teaspoons of Hi Mtn jerky Cure

1/2 Cup of Hot Sauce (I used crystal, I'll tune it up with the "good stuff" later)

Into the vacuum canister for 24 hours - It will probably end up being more like 48...

Pics:

Up In Smoke · May 17, 2009, 03:13:33 PM

Looking good!
cannot wait to see the finished product.

Smokin Soon · May 17, 2009, 08:06:06 PM

That looks like a winner! I have been thinking about doing some chicken jerky soaked in a nice wing sauce mixed with some Yoshida. Now that I finally have my Cabela's 80l, my kist is growing for jerky stuff!

centflasmoker · May 27, 2009, 03:09:02 PM

So, how did the jerky come out? can't wait to hear!

Up In Smoke · May 27, 2009, 03:46:11 PM

pant pant pant :P

FLBentRider · May 28, 2009, 02:25:41 AM

It's done, actually it's about gone.

I need to find the pictures, I've been kinda busy lately..

FLBentRider · May 28, 2009, 03:07:39 AM

Pics:
Out of the cure / marinade:

After one puck of Mesquite:

After a rest in the 80L

All in all, the flavor is good. I'm going to try dark meat next time.

and make more.

IKnowWood · May 28, 2009, 05:03:40 AM

ok, this is making me want to try some Jerky. Of course I think we just sold our Dehydrator in a yard sale last month. Need to look around to see if we did sell it or not.

Gizmo · May 28, 2009, 08:11:43 PM

Quote from: IKnowWood on May 28, 2009, 05:03:40 AM
ok, this is making me want to try some Jerky. Of course I think we just sold our Dehydrator in a yard sale last month. Need to look around to see if we did sell it or not.

Now what you make you want to do that, unless......Ah yes, UPGRADE to bigger and better. ;D

Buffalo Chicken jerky

NePaSmoKer

centflasmoker