If you are looking for a low-fat, low-calorie, high-protein snack, look no further than homemade chicken jerky. It’s made from lean, white breast meat, and can be seasoned in a number of ways.
Chicken jerky can easily become your favorite snack, and you might need to set aside time to make it every week.
You might be wondering if chicken jerky is uncooked and if it poses a risk of salmonella. The answer to that question is no since the meat has been smoked or mildly heated in a food dehydrator. Meat only needs to be heated to 165 degrees Fahrenheit to kill any bacteria. Homemade chicken jerky is left at that temperature for more than 4 hours, ensuring a safe, healthy snack. Also, in addition to the drying process, the chicken meat has been treated with curing salt. Curing salt not only helps to dehydrate the meat, but it also helps to kill any bacteria.
For the ultimate flavor, dry your homemade chicken jerky in a smoker for 4-6 hours. Smoking is the traditional way Native Americans, mountain men, and settlers alike made jerky. The dried meat could last for weeks, sustaining our ancestors over the hardest times.
Once your jerky is done, store it in an airtight container in a cool, dark place. While jerky can keep for a long time at room temperature, keeping it in the refrigerator is best.
If making your own chicken jerky seems intimidating, try the mouthwatering jerky made by Topanga’s Finest. www.topangasfinest.com.