Chicken jerky is one of those things I had never even thought of trying to make until recently. I know my dogs love it, and until the FDA put out multiple warnings about how imported jerky was making pets ill it was something I included in their treat regimen.
About a year ago I got a dehydrator, in one of my occasional crunchy fits of health (it never lasts.) I used it a handful of times and then let it sit on the counter. A few weeks ago, I thought I would try and figure out how to make my own chicken jerky with some chicken that had been languishing in the freezer, and guess what: it is, like, the easiest thing in the world to do.
Sage or rosemary (optional)
Cut the chicken breast into crosswise slices about 1/4″ thick. A sharp knife will help quite a bit. Tip: don’t use those little chicken tender things unless you really enjoy making things complicated.
Spray both sides with cooking spray, and sprinkle with the seasonings if you are using them.
Place the strips on your dehydrator tray, or on a foil lined cookie sheet if you’re using an oven. Either way, set the temperature to 160 (I’ve seen it suggested as low as 140, but 160 works just fine and is closer to FDA food safety guidelines for dehydrating meat.)
Leave in the oven or dehydrator until all the moisture is removed- about 2-3 hours for the oven and 5-6 for the dehydrator depending on how thinly you have the pieces sliced.
Voila! Because you’ve put in no preservatives, best keep these in the fridge.
Enjoy the adoration of a happy dog.
Added bonus! Rick from Dog Food Dude has provided a suggested daily allowance:
“Looks like the chicken strips are an average of 32 calories each. Daily Allowances: 10 lbs: 1 strip, 20 lbs: 2 strips, 40 lbs: 3 strips, 60 lbs: 4 strips, 80 lbs: 5 strips. These are for an average, active dog and represent 10% of the dog’s caloric requirement.” Thanks Rick!
If you prefer video instructions I did one of those too. Why not. It’s always better with audio!