Homemade Chicken Jerky Recipe

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1.2 to 1 ¼ lbs organic chicken fillets (homegrown or storebought)

1 teaspoon garlic powder

2 teaspoon curing salt (see FAQs for details)

2 teaspoon smoked paprika for a smoky flavor OR chili powder

1 ½ teaspoon black pepper

Slice the fillets. Use a sharp knife to make thin, clear slices for best results. Freeze the meat before slicing. Cut the breast across the fibers. Wait for the chicken fillets to defrost.
Combine the spices and curing or nitrate salt. Place the prepared chicken in a container, add the dry mixture and shake until covered.
Cover the container with a lid and leave it in the refrigerator for 12 hours.
Place the chicken fillets on a drying grid in a single layer. Dry the thin pieces for 10 hours at 125 degrees Fahrenheit. The thickness of the chicken strips will determine the length of time it takes to process it.