Smoked Jalapeno Chicken Jerky Experiment

Sausage making and curing meats.

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Smoked Jalapeno Chicken Jerky Experiment

Postby jmcrig » Fri Aug 05, 2016 11:15 pm

Decided to venture into the world of chicken jerky. Here is a first run of 4#'s of chicken seasoned with a jalapeno seasoning and smoked. Pretty happy with the results.

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Re: Smoked Jalapeno Chicken Jerky Experiment

Postby OldUsedParts » Sat Aug 06, 2016 6:29 am

:cheers: sure is an awesome color, Mr. Mark, was there any liquid/marinade in this experiment?
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Re: Smoked Jalapeno Chicken Jerky Experiment

Postby ChileFarmer » Sat Aug 06, 2016 1:13 pm

Mark, looking good. Great color. Taste was spicy? what chicken parts did you use? CF :D
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Re: Smoked Jalapeno Chicken Jerky Experiment

Postby jmcrig » Sat Aug 06, 2016 6:41 pm

ChileFarmer wrote:Mark, looking good. Great color. Taste was spicy? what chicken parts did you use? CF :D


Bill, it wasn't that spicy. That's all boneless, skinless chicken boobs. Chicken was vacuum tumbled with a half cup of water, and spices built around A.C.Leggs Jalapeno Jerky seasoning.
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Re: Smoked Jalapeno Chicken Jerky Experiment

Postby ChileFarmer » Sat Aug 06, 2016 8:25 pm

Thanks Mark, then I am thinking you maybe pounded them out to about the same thickness. And cut with the grain. any way I still like it. CF :D
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Re: Smoked Jalapeno Chicken Jerky Experiment

Postby jmcrig » Sat Aug 06, 2016 10:40 pm

ChileFarmer wrote:Thanks Mark, then I am thinking you maybe pounded them out to about the same thickness. And cut with the grain. any way I still like it. CF :D


They were cut with the grain, and some of the thicker boobs were cut in-half, but none was pounded. Less return per pound than top round.
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Re: Smoked Jalapeno Chicken Jerky Experiment

Postby Txdragon » Mon Aug 08, 2016 4:40 pm

Any difference to the process at all vs beef? Cut, cure/marinate, dry? I need to make some jerky for snaking but prices for the beef cuts I usually use for jerky are ridiculously high here.
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Re: Smoked Jalapeno Chicken Jerky Experiment

Postby jmcrig » Mon Aug 08, 2016 5:17 pm

Txdragon wrote:Any difference to the process at all vs beef? Cut, cure/marinate, dry? I need to make some jerky for snaking but prices for the beef cuts I usually use for jerky are ridiculously high here.


Used boneless skinless chicken boobs. I cure just like with beef, and my base seasoning is A.C. Leggs Jalapeno Jerky Seasoning, which I expand-on per my taste. I also vacuum tumble it all.
Last edited by jmcrig on Mon Aug 08, 2016 6:35 pm, edited 1 time in total.
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Re: Smoked Jalapeno Chicken Jerky Experiment

Postby Txdragon » Mon Aug 08, 2016 5:19 pm

Thank you sir! I will be trying out some chicken jerky soon!
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Re: Smoked Jalapeno Chicken Jerky Experiment

Postby spacetrucker » Fri Aug 12, 2016 9:22 am

road runner boobs are not so expensive, we usually wind up with the skin on bone in, then debone and tenderize or the like with the meat, makes great various dishes, like jerky... (I need the vacuum tumbler) then the scraps, oh that's an easy one the bones are boiled and chicken noodle soup is made, so the soup is free as so to speak, and the skin well haven't found much use for it yet but I suppose we could boil it for broth then remove the grease layer after chilling it.. :chef:
Good Cue to ya..

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