Chicken Jerky Recipe Smoker

Smoky Chicken Jerky

Chicken jerky is a savory light snack to have on hand all winter long. It takes a while to slow-cook in the oven, but then it’s so easy to throw together. This is also a great marinade for beef, turkey, duck, or venison.

Prep: 15min

Total: 5h15min

Yield: 12 servings

Servings:

Nutrition Facts : calories 80.9 calories, Carbohydrate 3.2 g, Cholesterol 32.3 mg, Fat 1.4 g, Fiber 0.3 g, Protein 13.1 g, Saturated Fat 0.4 g, servingSize None, Sodium 1029.1 mg, Sugar 1.1 g, Trans Fat None, unSaturated Fat None

Ingredients:

  • 1 ½ pounds frozen skinless, boneless chicken breasts
  • ¾ cup low-sodium soy sauce
  • ¼ cup teriyaki marinade
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dried parsley
  • 1 teaspoon lemon juice
  • 1 teaspoon smoked salt
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon crushed red pepper
  • cooking spray

Instruction:

  1. Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen.
  2. Mix soy sauce, teriyaki marinade, Worcestershire sauce, parsley, lemon juice, smoked salt, ginger, garlic powder, black pepper, and red pepper together in a small bowl. Place chicken strips in a large resealable plastic bag. Pour marinade over the meat and toss to coat. Marinate in the refrigerator, at least 1 hour and up to overnight.
  3. Preheat the oven to 180 degrees F (80 degrees C). Prepare a jelly roll pan by placing a wire rack on top and coating it with cooking spray.
  4. Place chicken strips on the rack as close together as possible without having them touch.
  5. Bake in the preheated oven, flipping halfway, until each piece is a uniform dark orange color and dry inside when cut in half, 4 to 5 hours total.

Jerky in an Electric Smoker

This smoked Jerky in an Electric Smoker is a simple recipe with minimal ingredients that turns almost any meat into jerky. Marinated overnight in a sweet, savory and spicy mixture, it’s a ready-to-eat, protein packed go-to snack for hikers, campers and travelers. It needs no additional preparation and can be stored for months without refrigeration.
The Deluxe Digital Electric Smoker features a handy remote control, viewing window and internal light. With 3 racks and lots of space, you can smoke ribs, chicken, turkey and pork butt with ease.

Prep: 20min

Total: 200min

Yield: 1/2 LB

Servings:

Nutrition Facts :

Ingredients:

  • 1 – pound meat
  • 1 – cups wood chips
  • 1 – cup soy sauce
  • 2 – tablespoons Worcestershire sauce
  • 2 – tablespoons honey
  • 1 – tablespoon red pepper flakes
  • 2 – teaspoons onion powder
  • 2 – teaspoons garlic powder
  • 1 – teaspoon black pepper

Instruction:

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Smoked Turkey Jerky

If jerky is your favorite snack, you’ll gobble this recipe right up. It’s leaner & tastes deliciously satisfying when you need a high protein snack while exploring the great outdoors.

Prep: 20

Total:

Yield:

Servings:

Nutrition Facts :

Ingredients:

  • soy sauce
  • water
  • honey
  • Asian chili garlic sauce
  • fresh lime juice
  • Morton Tender Quick Home Meat Cure
  • boneless, skinless turkey breast

Instruction:

  1. In a mixing bowl, combine 1/4 cup water with soy sauce, honey, chili garlic paste, lime juice and curing salt, if using.
    Add A Note

    1/2 Cup soy sauce

    1/4 Cup water

    2 Tablespoon honey

    2 Tablespoon Asian chili garlic sauce

    2 Tablespoon fresh lime juice

    2 Tablespoon Morton Tender Quick Home Meat Cure

  2. With a sharp knife, slice the turkey into 1/4 inch thick slices with the grain, which helps it hold together better as it dries. (This is easier if the meat is partially frozen.)
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    2 Pound boneless, skinless turkey breast

  3. Trim any fat, membrane or connective tissue.
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  4. Put the turkey slices in a large resealable bag. Pour the marinade mixture over the turkey, and massage the bag so that all the slices get coated with the marinade. Seal the bag and refrigerate for several hours or overnight.
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  5. When ready to cook, set the Traeger temperature to 165°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    : 165 ˚F

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  6. Remove the turkey from the marinade and discard the marinade.
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  7. Dry the turkey slices between paper towels.
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  8. Arrange in a single layer directly on the grill grate. Smoke for 2 to 4 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.

    : 165 ˚F

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  9. Transfer to a resealable bag while the jerky is still warm.
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  10. Let the jerky rest for an hour at room temperature.
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  11. Squeeze any air from the bag, and refrigerate the jerky. It will keep for several weeks. Enjoy!
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Masterbuilt Smoker Meat Jerky Recipe

Jerky is a great way to preserve meats. That said I have never seen a large batch of jerky last for more than a couple of days in my home. Preparing jerky in a smoker, rather than a dehydrator or oven, takes the flavor to a whole new dimension.

Prep: 30min

Total: 4h

Yield: 4

Servings:

Nutrition Facts :

Ingredients:

  • 1 lb London broil, trimmed of fat, cut into 1/4-inch strips
  • 3/4 cup unfiltered apple cider vinegar
  • 2 TBsps sea salt
  • 2 TBS brown sugar
  • 2 TBS blackstrap molasses
  • 1 TBS cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 bottle stout or dark beer (divided into 2)
  • Hickory or mesquite wood chips, soaked in water

Instruction:

  1. Place the London broil in the freezer for approximately 30 minutes. Meanwhile, make your marinade: Combine all of the other ingredients, using only 1/2 of the beer in a large baking dish.
  2. Slice the semi-frozen beef into 1” wide x 1/4″ thick strips. Place these in a baking dish and cover with the marinade. Cover the dish and place it in the refrigerator for 4 to 8 hours, or overnight. You can also do this in a sealable plastic baggie.
  3. Remove the beef strips from the marinade and pat them dry with paper towels.
  4. Remove the racks from the smoker and layer the beef on as many racks as you need, leaving a little air space around each strip. Fill the water pan with the remaining beer and some water to bring it to 1/2 full. Add wood chips to the bottom tray. Turn the smoker on to 180˚F and set the timer for 3.5 hours. Place the racks with beef in the preheated smoker.
  5. Check the wood chips and liquid at 2 hours. Add more if needed.
  6. Allow the jerky to cool on the racks. Store in the refrigerator, or eat immediately!

Smoked Turkey Jerky

An easy smoked turkey jerky recipe with a little kick!

Prep: 30min

Total: 6h30min

Yield:

Servings: 1

Nutrition Facts : calories 179 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 29 grams protein, Saturated Fat 1 grams saturated fat, servingSize 1, Sodium 1354 milligrams sodium, Sugar 4 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 2 grams unsaturated fat

Ingredients:

  • 2 lbs of turkey breast
  • 1 tablespoon of minced garlic
  • 1 teaspoon of black pepper
  • 1 teaspoon of pink Himalayan salt
  • 3 tablespoons of brown sugar
  • 1/2 cup of Worchester sauce
  • 3/4 cup of soy sauce
  • 1/2 teaspoon of hot sauce
  • 1 tablespoon of olive oil
  • 1 teaspoon of red pepper flakes. I prefer using Four Pepper Blend from FlatIron

Instruction:

  1. Freeze the turkey breast for about 1-2 hours and then remove and slice
  2. Slice the turkey into strips no more than 1/4″ thick
  3. Using the ingredients make the marinade
  4. Combine the marinade and turkey and marinade in the refrigerator for anywhere from 8-12 hours
  5. Start smoker and set for a temperature of 175 using cherry wood
  6. Remove from refrigerator and lay out the jerky and pat dry
  7. If hanging the jerky place toothpicks through one end of the jerky, otherwise skip this step
  8. Place jerky on the smoker and smoke until you can bend the jerky, it cracks but does not break
  9. Remove and enjoy!

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