Chicken Jerky
Description
The appetizer is quick and simple to prepare. A colorful and least caloric snack to go with a glass of draft beer — chicken jerky. You can make it together with family or friends, but there is one downside — it takes at least 5–6 hours to dry in the oven, and without one, 2–3 days. Excellent convection is essential so the meat dries out completely and becomes crispy and brittle. The jerky keeps for about 2 weeks, but not in a sealed bag. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the chicken fillets in water, pat dry with paper towels, and trim off the membranes. Place in the freezer for 30–40 minutes.
- 2
Step 2
When the fillet is nicely semi-frozen, combine the listed seasonings and spices in a bowl, salad bowl, or deep plate. You may add others if you wish.
- 3
Step 3
Pour in the soy sauce and mix everything thoroughly to make a marinade for the meat slices.
- 4
Step 4
Thinly slice the partially frozen fillet into slices no more than 3–4 mm wide.
- 5
Step 5
Place the slices in the prepared colorful marinade and coat them completely.
- 6
Step 6
Place on a rack and put it in the oven on the middle rack. Leave the oven door slightly ajar and dry the jerky for about 2 hours at 50–60°C with convection. Then let the appetizer cool for 1 hour.
- 7
Step 7
Dry again for two hours with convection and cool again. As they cool, they will become crispy and brittle. If you prefer softer jerky, two drying cycles will be enough. If you prefer dense, crispy jerky, dry them a third time and cool.
- 8
Step 8
Place the chicken jerky on a plate and serve at the table with a glass of beer, gathering friends for a party. Enjoy your meal!