Jerky: The Complete Guide to Making It by Bell Mary T

Author:Bell, Mary T. [Bell, Mary T.]
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2016-10-31T16:00:00+00:00

1 pound boneless chicken breast, frozen

1 tablespoon olive oil • ½ cup lime juice, freshly squeezed • 2 teaspoons Walkerswood Traditional Jamaican Jerk Seasoning • 1 teaspoon salt

Cut partially frozen chicken into ¼-inch-thick slices, ½-inch wide, and no more than 5 inches long. Put oil, lime juice, jerk spice, and salt into a sealable plastic bag. Add strips and shake thoroughly so all the strips receive the benefit of the marinade. Marinate for at least 1 hour. For longer marinating time, place in the refrigerator in a covered container or in an airtight plastic bag. Remove from marinade and drain in a colander. Evan put the strips on a cookie sheet and baked them for 30 minutes, then let them cool before putting them in a drying environment.

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