Drunk Chicken Jerky

[NePaSmoKer]

I got 5 pounds of boneless/skinless chicken breast thawing for this. The recipe is for 1 pound but i am doubling the amounts for mine.

Ingredients:

1 lb. chicken (or any whole muscle meat)
1/4 c. beer (your choice)
1/4 c. teriyaki
1/4 c. tequila (your choice)
1/4 c. soy
1/2 c. wine (your choice)
1 Tb. smoke flavoring  (if using a dehydrator)
Salt and pepper to your liking
Hot sauce
1/8 t cure #1 (if making 5 lbs use 1 level tsp)
1 t accent (opt)

Directions:

1. Cut your jerky strips and let meat soak in marinade 8 hours or overnight in a plastic container covered in the fridge. I'm going to Reveo mine for 10 mins.
2. Remove meat and place on screened racks and let drip dry some, then go straight to your dehydrator.
3. Dry at 140-150* anywhere from 12 hours to an entire day until done. What you don't want to see is light spots in the chicken. This means its not done. Your looking for a consistant dark color throughout.
 
I will post pics once i start this.

[azamuner73]

If you need any help to use up the leftover alcohol or to eat that jerky, give me a call.   ;D

[FLBentRider]

I am so going to try this!

[squirtthecat]

This looks interesting....

That's a lot of booze for a pound of meat.   :o        Would be great for party leftovers. (bottle of this, 1/2 bottle of that, etc.)

[azamuner73]

I can see it now.

Officer:  Have you been drinking?

No sir, just eating some jerky.

[NePaSmoKer]

Chicken still frozen so i'm heading out for my honey do's  ;D  :D

[NePaSmoKer]

I had to change my recipe and go with the drunk chicken another time cuz i didnt have any Ta-kill-ya  ;D

Going with my basic jerky marinade.

FYI

I cut all my jerky by hand. If you do this chicken and get cut throw out the contaminated chicken, wash and treat your wound and put rubber gloves on to clean and sterilize your work tools and surface.

Here is my basic marinade ingredients.


Trim the chicken of all membranes, tendons and fat.


Cutting



This is what your looking for. You can cut the wider ones into strips. Try to get them to a thickness of 1/4" or just a tad more.



Reveo time



If you use a Reveo keep the tumble time to 10 mins or you will have pemmican chicken jerky. If you want you can put the Reveo drum in the fridge and shake every few hours. I'm doing this because i have beef jerky going right now.



Chicken jerky will look, feel and taste differant than beef, venison or pork jerky. It gets kinda brittle.

[azamuner73]

Never tried it with chicken.  Turkey breasts make nice jerky though.  Just up the teriyaki amount and add some ginger.

[NePaSmoKer]

Finally got to get the pic posted of the chicken jerky.  Didnt use teriyaki in this one.

[azamuner73]

Geez.  That looks real good. 

If I stick my tongue out a little farther maybe I can taste it.   :P

Nope.   :'(

But seriously...looks great!

[FLBentRider]

How long was it in the 80L ?

[NePaSmoKer]

How long was it in the 80L ?

Its was just about 7.5 hours. Wanted to make sure it was dehydrated throughout. Taste good. my daughter dont like it, says yuck why kinda brittle.  No fat thats why i said.

[ronbeaux]

That looks good! I gotta try that.