Beef Jerky Hurricane Chicken

Ingredients for 2 servings:

• 400 g chicken breast
• 8 tbsp soy sauce
• 2 tbsp liquid smoke
• 2 tbsp Worcestershire sauce
• 2 tsp cane sugar
• 2 tsp smoked salt
• 2 tsp garlic powder
• ½ tsp chili powder, hot

Instructions

Working time approx. 15 minutes; Rest period approx. 2 days; Cooking/baking time approx. 8 hours; Total time approx. 2 days 8 hours 15 minutes

dried meat

Cut the meat into approximately 5 mm thick strips along the grain. Mix the remaining ingredients. Dissolve the brown sugar beforehand or warm the mixture briefly. Place everything in a zip-top bag. Knead thoroughly and refrigerate for 48 hours. Knead again after 24 hours. Drain any remaining liquid, place the meat on paper towels, and pat dry. Dry thoroughly in a dehydrator for approximately 6-8 hours at 55°C. Open the oven door slightly and use at approximately 60°C. Allow to cool, then seal in an airtight jar. I add a silica bag. Enjoy fresh. All ingredients are variable. Curry instead of chili is possible, and sprinkling with coarse pepper before drying is also delicious. Tip: Depending on the ingredients and degree of dryness, the meat strips will absorb moisture from the ambient air during storage and may become sticky. I find that a quick toaster oven helps, and they’re as good as freshly made.