Subj : Chicken jerky
To   : All
From : Bj�rn Felten
Date : Mon Jul 18 2022 19:45:23

I've always been interested in how various recipes came into common knowledge. Such as the famous Beef Jerky.

  Jerky seems to be a bastardization of the word Charqui, meaning dry and thin in the Quechua language, the language of the American (not limited to what American means in the USA) people used for the preservation of meat, used all over the world.

  Well, originally it just needed salt and then drying the meat. We have (yes have, not had, we still respect their culture) that here in Sweden too, where the Sami people, our indigenous people, used the same process to preserve their reindeer meat.

  I've made various servings of the US style Beef Jerky and I can just say, what an incredible waste of very expensive ingredients. Mixing several decilitres to a marinade and then after a few hours wash it off and then dry the meat? And all that sugar? Are you serious?

  Well, I kinda like the concept of taking the original thousands of years old recipe to the 21st century, so I chose a few of the ingredients that I think they can have used 1000 years or so ago, added a few that they could not have known about, and I made it with chicken meat.

Ingredients:

  Two medium sized, frozen chicken breast
  30 g soy sauce
  30 g oyster sauce
  15 g honey
   1 clove of mashed garlic
   5 g liquid smoke (optional)

  (30 g is appr. two tbsp and 5 g one tsp)

  With a mandolin, set at 3 mm, slice the frozen chicken breasts with the shortest side first. You may need to use a glove, it's cold... Keep the slices in order.

  Mix up the other ingredients for the marinade.

  Place the first chicken slice on a piece of plastic wrap after having brushed the downside with the marinade, using a food grade brush. Brush the upper side, and then keep piling up the slices, brushing them with the mixture, until you've reached the top.

  Wrap the plastic around them. I usually make one package for each chicken breast, it makes it easier to massage the package a couple of times to rub the marinade in.

  Keep the wraps in the fridge for at least 24 hours, 48 is better.

  Unwrap the package and place them, without removing the marinade, on a dehydrator rack and then run them at 65C for 12 hours.


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