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Easy chicken jerky strips in the oven (pics)

16K views 34 replies 18 participants last post by  losul  
#1 ·
I just made this treats because I had to cut out people food treats in Jack's diet (no more tortilla chips lol). The recipe is simple, just plain chicken cut into 1/4 to 1/2 inch strips. Place in oven at 200 degrees F on ungreased baking sheet for about 2-4 hours. My first batch was thin and only took about 2 hours, and my second batch was closer to about half inch and took around 4 hours. I still keep them in the fridge just to be safe, but they are dry, easily breakable, and perfect for tiny treats in between meals.

 
#4 ·
Thanks! They love them, even when I dip them in a little ACV. It is a lot cheaper too. I payed about $4.50 dollars for the chicken breast at central market for about 10-15 dollars worth of happy hips.

I wish I had a dehydrator. I would dehydrate so many things, like apples and mango (for me of course!).

Do you guys think it would work with darker meats? Like turkey or emu?
 
#10 ·
Yea, it would work. You can do any boneless meat. We have a dehydrator and I just dehydrated some calf liver last week and it was a hit!
 
#12 ·
Lol Betsy sounds just like Jack! He will do anything for food. I am sure heart would work too, it just might be a little smellier because it is so rich. I have some beef heart in the freezer, I might try that this week.
 
#20 ·
Yay! I am so happy these worked out for everyone. I am doing thin slices of beef heart tonight and a small amount of organ to try out. I think it is beef thymus, it is pink and spongy. The bag just said "gland" lol, I don't know why I didn't write out the full name.
 
#21 ·
Beef heart worked great. When it cut it into slices it stays chewy like a jerky which they like a lot better than cubes that are crunchier. Cubes are a quick treat but the strips take a few more seconds to eat, I can see them savoring the flavor lol. The gland did not work. After almost five hours it was still oily and still moist.

They had emu for the first time last night and they love it, even Lila, which is surprising since she hates quail. It seems to be a very rich meat, which is something she loves. I may have to make some emu strips.
 
#23 ·
my mom taught me how to make jerky like this, she used to make venison jerky for my dad and his freinds when they were together.

i make some for the dogs, unseasoned, then make some for myself! makes a good snack if your on a diet!
i like to hang my meat from the rack and have a cookie sheet on the rack below to catch any drippings, that way you dont have to struggle with it sticking to the pan
 
#25 ·
I just put a batch of beef lung in the oven tonight. I like to put a layer of parchment paper on the cookie sheet. Keeps it from sticking and soaks up any moisture so it doesn't cook onto the cookie sheet.

I had to be very careful how much chicken jerkey and dehydrated liver I gave my dogs for treats when I made them. Gave them really bad gas and even runny stool. The beef lung isn't as rich and is easier on their tummies. For us, at least.

Thanks for motivating me to make more dehydrated treats. I've got to make some room in the freezer. Hunting season coming up and the guys are going to be #%$$&@ at me if there is no room for deer meat. lol
 
#26 ·
I recently tried pork and that has to be "my" favorite so far for texture. I like to use them as small treats, so i break them up into pieces and the pork has broken the best so far. It's isn't brittle like beef and chicken have been and isn't chewy and over flexible like the venison, breaks easy without leaving crumbs.