Dehydrator Chicken Jerky: A Step-By-Step Guide

Chicken jerky is a tasty, nutritious snack that can be made at home with a dehydrator. It is a great alternative to the more common beef jerky, and is cheaper to make than to buy. To make chicken jerky, you'll need skinless chicken breasts, curing salt, and spices. The chicken should be sliced thinly, marinated, and then dehydrated. The dehydration temperature and time vary depending on the recipe and the type of dehydrator used, but generally, chicken jerky is dehydrated between 125°F and 170°F for 3 to 16 hours. It is important to ensure that the chicken reaches an internal temperature of 165°F to prevent foodborne illnesses.

Characteristics and Values Table for Using a Dehydrator for Chicken Jerky

Marinating the chicken

Firstly, select chicken fillets or breasts with an eye for tenderness and leanness. The choice of meat cut is important as it will impact the overall flavour and texture of the jerky. Next, use a sharp knife to slice the chicken into thin, even strips. Aim for a thickness of around 1/8" to 1/4". Cutting against the grain will help achieve the desired texture. If you're using frozen chicken, allow it to thaw for about an hour before slicing.

Once sliced, place the chicken strips into a plastic bag or a bowl with a tight-fitting lid. It is important to use a container that can be sealed securely to prevent any mess or leakage during the marination process. Add the marinade of your choice to the container. There are many different marinade options available, ranging from simple spice blends to more complex mixtures. A basic marinade might include curing salt, paprika or chilli spices, and a pinch of sugar to enhance the flavour of the chicken breast. Other popular options include barbecue sauce, a mix of BBQ sauce and soy sauce, or liquid smoke to impart a smoky flavour.

Seal the container and shake it gently to ensure all the chicken pieces are evenly coated in the marinade. Alternatively, you can toss the chicken with the marinade by hand, ensuring each strip is well coated. Place the container in the refrigerator and allow the chicken to marinate for several hours or even overnight. The longer the chicken marinates, the more intense the flavour will be. A minimum of 8 hours is recommended, but you can leave it for up to 24 hours if desired.

After the marination process is complete, remove the container from the refrigerator. If you used a bowl, transfer the chicken strips to a colander to strain off any excess marinade. If you used a plastic bag, simply pour out the excess marinade. It is important to remove as much of the excess liquid as possible before placing the chicken in the dehydrator, as this will impact the drying process and the final texture of the jerky.

Using the dehydrator

Next, set the dehydrator to the highest setting, usually 165°F, and dehydrate for 4-6 hours. Some sources suggest a lower temperature of 150°F for up to 16 hours. It is recommended to start checking the chicken jerky after around 3.5 hours to see if it is finished. Remove a piece of jerky and allow it to cool to room temperature for 5 minutes, then perform the bend or rip test. The jerky should bend and crack but not break in half. If it is not ready, continue drying for another hour and check again.

If you are unsure if your dehydrator will heat the chicken to an internal temperature of 165°F, you can pre-heat the meat or do a post-heat treatment. This can be done by placing the meat on a cookie sheet and putting it in a pre-heated oven at a higher temperature for a shorter time, such as 300°F for 10 minutes.

Once the jerky has finished dehydrating, let it cool to room temperature and press between paper towels to remove any excess moisture before packaging for storage. Store the chicken jerky in an airtight container. For best results, keep it in the refrigerator.

Testing for doneness

Testing for the doneness of chicken jerky is a crucial step in the dehydration process. Here are some detailed guidelines on how to determine when your chicken jerky is ready:

Temperature Check:

The U.S. Department of Agriculture (USDA) recommends heating poultry to a minimum internal temperature of 165°F before the dehydrating process. This step ensures that any harmful bacteria are destroyed. Most dehydrators may not reach this temperature, so it is essential to use alternative methods, such as pre-cooking the chicken, to ensure food safety.

Visual Inspection:

Check the appearance of the chicken jerky. It should have a dry, leathery exterior. Any visible fat should be rendered and cooked out, appearing deep golden brown rather than white or ivory, which indicates undercooking.

Texture Test:

The ideal texture of chicken jerky is when it bends and cracks but does not break or snap. This indicates that the jerky is sufficiently dehydrated but not over-dried.

Sensory Evaluation:

Use your senses of smell and taste to evaluate doneness. The jerky should produce a meaty, appetizing aroma, and its flavour should be to your liking.

Cooling and Inspection:

Allow the chicken jerky to cool to room temperature before making a final assessment. Warm jerky can obscure its true doneness. After cooling, inspect for any signs of moisture. If it is still damp, refrigerate it. If it is completely dry, store it in an airtight container at room temperature.

Additional Tips:

Check the doneness of chicken jerky periodically, especially after the first three hours of dehydration. Don't be afraid to remove pieces that appear done while leaving the rest to dehydrate further. The thickness of the meat and the ambient humidity can also affect dehydration time, so adjust your timings accordingly.

Flavouring the jerky

Chicken jerky is a great snack to have when you want something savoury and salty. It is also a high-protein, nutritious snack.

To flavour your chicken jerky, you can use curing salt, which helps the chicken breast keep its flavour and extends its shelf life. Nitrite salt or curing salt is a natural curing agent that enhances flavour and acts as an antioxidant for fresh, more tender jerky. You can also add spices to create sweet, savoury, and smoky notes. For example, paprika or chilli spices are a great way to add flavour and a crunchier texture.

You can also use a marinade to flavour your chicken jerky. Marinate the chicken in a ziplock bag or a bowl for 6-24 hours in the refrigerator. You can use a simple mixture of BBQ sauce and soy sauce, or get creative with ingredients like liquid smoke to mimic a smoky flavour.

If you are using an air fryer, you can also add ingredients like liquid smoke to your marinade to add a smoky flavour. Alternatively, you can use a smoker to dehydrate your chicken jerky, which will impart a smoky flavour.

Don't forget to season generously, and include a pinch of sugar, as chicken breast is less flavourful than turkey or beef.

Storing the jerky

Storing chicken jerky is an important step in the process of making it. Food safety is paramount when storing chicken jerky, as with any chicken product.

Firstly, allow the chicken jerky to cool to room temperature. Then, to ensure the jerky is bone dry, press it between paper towels to remove any excess moisture. This is an important step to ensure the jerky doesn't become mouldy during storage.

Chicken jerky should be stored in an airtight container or vacuum-sealed container. It should be kept in a cool, dark place, out of sunlight, and ideally in the refrigerator. The refrigerator is the best option to prolong shelf life.

To further extend the shelf life, you can freeze packs to get as much air out of the package as possible. This will help to ensure the longest possible shelf life.

It is also recommended to use curing salt when making chicken jerky, as this helps prevent bacteria growth and makes the jerky safer and suitable for longer.

Frequently asked questions