Clucking Jerky

[MossyMO64]

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 150º.


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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!

[leechlake]

looks great.  I wonder how the Jerky Judgers will accept using chicken breasts?  I know many are anti venny loin.  

You saved my afternoon I'm heading to freezer to grab some chicken.

[RebelSS]

Never seen that...looks great! You may be on to something! I know my healthy-food nut cuz in California eats Turkey Jerky.....

[lovebigbluegills]

Looks great Mossy!!! I might just have to give that a whirl!

[RebelSS]

1 hour ago, leechlake said:

looks great.  I wonder how the Jerky Judgers will accept using chicken breasts?  I know many are anti venny loin.  

You saved my afternoon I'm heading to freezer to grab some chicken.

Pics required. No excuses.  

[smurfy]

There's a gas station on hwy 23 down by Russell- Tyler ruthton that has some darn tasty poultry jerky.

[Todd Caswell]

Last weekend I sliced up 4 pheasants and made jerky out of them, turned out very good..

[eyeguy 54]

I have made goose and turkey jerky but not chicken.  Might need to give it a shot. 

[bobberineyes]

Great job mossy,  I haven't tried chicken yet but I'll have to give it a shot....thanks. 

[leechlake]

I made it and at first when it was fresh off the smoker I thought it wasn't good but once it cooled it was good.  It kind of has a salmon type color to it.  I'd make it again, I just made up some sort of brine with worc, soy, sugar and srirachi.  I kept it on the moister side which I like anyway.  Good tip.

[Boar]

OMG select chicken breast for jerky!! holy smokes thats crazy talk right there. thats the best cut thats.....

looks really good? bet they make great samiches. nice job!!

[delcecchi]

1 minute ago, Boar said:

OMG select chicken breast for jerky!! holy smokes thats crazy talk right there. thats the best cut thats.....

looks really good? bet they make great samiches. nice job!!

I think it is just that chicken is a lot easier to get than venison backstraps....   Go ahead, jerk it.  The farmers will make more. Heck boneless skinless chicken breast is cheaper than tough livery beef round.