Honey Garlic Chicken Jerky [Ground Chicken Jerky]
This Honey Garlic Chicken Jerky recipe is based on one of our favourite chicken wing sauces. A ground chicken jerky with fantastic flavour!
Servings: 10 Servings
Calories: 103kcal
Equipment
- 1 Jerky Gun
- Food Dehydrator
Ingredients
- 1 lb Lean Ground Chicken
- ¼ cup Honey
- 1 ½ tablespoon Molasses
- 3 Garlic Cloves pressed or finely minced
- 2 teaspoon Garlic Powder
- 1 teaspoon Liquid Smoke
- 1 ¼ teaspoon Salt
- 1 teaspoon Vinegar
- ¼ teaspoon Prague Powder #1 Cure
Instructions
- Cut 2 or 3 squares of parchment paper slightly smaller than your dehydrator racks, set aside.
- Measure the honey and molasses into a microwave safe bowl or larger measuring cup. Heat for 30 seconds or so, until quite runny.Add the crushed garlic, use a stick blender to puree until smooth and well combined. (Alternately, do this in a mini food processor after heating the liquids).
- In a medium mixing bowl - using freshly washed or gloved hands - combine all of the ingredients with the honey mixture. REALLY well - it’s better to over handle 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 2 - 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
Serving: 1stick (1/10 of the recipe) | Calories: 103kcal | Carbohydrates: 10g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 39mg | Sodium: 321mg | Potassium: 296mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 0.1IU | Vitamin C: 0.3mg | Calcium: 12mg | Iron: 1mg
