Caribbean Curry Chicken Jerky [Ground Chicken Jerky]
This Caribbean Curry Chicken Jerky Recipe was inspired by some of our favourite Trini curry chicken recipes... just a bit more portable!
Servings: 10 Servings
Calories: 77kcal
Equipment
- 1 Jerky Gun
- 1 Food Dehydrator
Ingredients
- 1 lb Lean Ground Chicken
- 2 tablespoon Soy Sauce Tamari, or Coconut Aminos
- 1 Green Onion Chopped
- 3 Garlic Cloves Pressed or finely minced
- 1 Scotch Bonnet Pepper Chopped
- 2 Tablespoon Jamaican Curry Powder
- 1 teaspoon Granulated Sugar
- ½ Tablespoon Ginger Paste
- 1 teaspoon Garlic Powder
- 1 teaspoon Liquid Smoke
- ¾ teaspoon Salt
- ½ teaspoon Dried Thyme
- ½ teaspoon Ground Black Pepper
- ½ teaspoon Paprika
- ¼ teaspoon Ground Allspice
- ¼ teaspoon Prague Powder #1 Cure
Instructions
- Cut 2 or 3 squares of parchment paper slightly smaller than your dehydrator racks, set aside.
- In a mini food processor, blitz soy sauce, green onion, garlic, pepper, curry, sugar, salts, liquid smoke, and spices (everything aside from the chicken!) until a smooth-ish paste forms.
- Add to a medium mixing bowl, along with the ground chicken.
- Using freshly washed or gloved hands - combine ingredients well. REALLY well - it’s better to overhandle it, than to under-mix it.
- Use a spoon to load the mixture into a jerky gun, taking care to avoid creating air bubbles.
- Line your dehydrator racks with the cut parchment paper, then pipe your jerky strips out onto them, leaving some space in between each.
- Dehydrate in a food dehydrator at 165 F for 2 hours.
- Once two hours has passed, remove the jerky strips from the parchment, flip them over, and place them directly onto the dehydrator racks.
- Return to the dehydrator and continue dehydrating at 165 F for another 1.5 - 3 hours.
- To test for doneness, remove a piece of jerky from the dehydrator and let it cool to room temperature. It should feel dry to the touch and be able to bend to 90 degrees without breaking. (A bit of cracking or crackling is ok!)
- Allow jerky to cool COMPLETELY to room temperature before packaging.
Notes
Jerky will keep at room temperature (in a cool dark place) for a week so, or a few weeks in the fridge.
If sealed into an airtight container WITHOUT OXYGEN, it should be good for a month or so in a cool dark place, a couple months in the fridge, and 6 months or so in the freezer.
Once you open your vacuum sealed bag of jerky, it should be eaten within a couple days - or a week, if put in the fridge after opening.
Nutrition
Calories: 77kcal | Carbohydrates: 2g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 39mg | Sodium: 464mg | Potassium: 281mg | Fiber: 1g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
