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Dehydrated Recipes

Sweet and Sour Chicken Jerky | Commercial Dehydrators

This marinade also pairs well with pork and fish.

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Machine recommendation
Sweet and Sour Chicken Jerky | Commercial Dehydrators
Servings Icon
Serves
Makes 1/2 pound jerky
Prep time
Prep time
12 hours (Overnight)
Dehydration time icon
Dehydrating time
6-8 hours
Ingredients
  • 1 & 1/2 pounds boneless, skinless chicken breasts, trimmed of all visible fat
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup distilled white vinegar
  • 1/4 cup pineapple juice
  • 1 tablespoon powdered dehydrated onions
  • 4 fresh garlic cloves, peeled and crushed
  • 1 tablespoon soy sauce
Ingredients
macros
Instructions
  1. Partially freeze the chicken breasts, then cut into 1/4-inch-thick slices or strips using a very sharp knife or meat slicer. Try to cut them as uniformly as possible for even drying. Place the strips in a large ziptop plastic freezer bag.
  2. Whisk the remaining ingredients together in a small bowl and carefully pour over the strips in the bag. Squish everything around to coat, then seal the bag and refrigerate for at least 12 hours, turning and squishing the bag about halfway through to ensure even coverage with the marinade.
  3. Drain off the marinade and place the strips in a single layer on dehydrator trays. Dehydrate at 160°F for 6 to 8 hours When done, the jerky should just bend but not snap.
  4. Remove the jerky from the dehydrator, arrange on baking sheets in a single layer, and place in a preheated 275°F oven for 15 minutes. Allow the jerky to cool completely before placing in an airtight container.
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Machine recommendation
Sweet and Sour Chicken Jerky | Commercial Dehydrators
Servings Icon
Serves
Makes 1/2 pound jerky
Prep time
Prep time
12 hours (Overnight)
Dehydration time icon
Dehydrating time
6-8 hours
Ingredients
  • 1 & 1/2 pounds boneless, skinless chicken breasts, trimmed of all visible fat
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup distilled white vinegar
  • 1/4 cup pineapple juice
  • 1 tablespoon powdered dehydrated onions
  • 4 fresh garlic cloves, peeled and crushed
  • 1 tablespoon soy sauce
Ingredients
macros
Instructions
  1. Partially freeze the chicken breasts, then cut into 1/4-inch-thick slices or strips using a very sharp knife or meat slicer. Try to cut them as uniformly as possible for even drying. Place the strips in a large ziptop plastic freezer bag.
  2. Whisk the remaining ingredients together in a small bowl and carefully pour over the strips in the bag. Squish everything around to coat, then seal the bag and refrigerate for at least 12 hours, turning and squishing the bag about halfway through to ensure even coverage with the marinade.
  3. Drain off the marinade and place the strips in a single layer on dehydrator trays. Dehydrate at 160°F for 6 to 8 hours When done, the jerky should just bend but not snap.
  4. Remove the jerky from the dehydrator, arrange on baking sheets in a single layer, and place in a preheated 275°F oven for 15 minutes. Allow the jerky to cool completely before placing in an airtight container.
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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/