Subj : Re: Chicken jerky
To : Bj�Rn Felten
From : Dale Shipp
Date : Tue Jul 19 2022 01:21:04
-=> On 07-18-22 19:45, Bj�rn Felten <=-
-=> spoke to All about Chicken jerky <=-
I have never made jerky, but we have used a dehydrator for a variety of
uses.
BF> Ingredients:
BF> Two medium sized, frozen chicken breast
BF> 30 g soy sauce
BF> 30 g oyster sauce
BF> 15 g honey
BF> 1 clove of mashed garlic
BF> 5 g liquid smoke (optional)
BF> (30 g is appr. two tbsp and 5 g one tsp)
That sounds like too much liquid smoke to me. We have liquid smoke, and
it can quickly cause an acrid taste in food if used too much. If you
have made this, let me know how it came out -- and whether you should
have cut the amount down to one gram.
BF> With a mandolin, set at 3 mm, slice the frozen chicken
BF> breasts with the shortest side first. You may need to use a
BF> glove, it's cold... Keep the slices in order.
With the grain or across the grain?
<<SNIP>>
BF> Unwrap the package and place them, without removing the
BF> marinade, on a dehydrator rack and then run them at 65C for
BF> 12 hours.
If I did my calculations right, 65c = 149f. Gail did a number of types
of recipes at about that level and things worked out right.
