I made chicken jerky for my dogs many times, of course paying an arm and a leg for the boneless skinless chicken breasts we always used, but never batted an eye since we figured the doggies were worth it. On my shopping adventures to get grocery's for the week, I came across 3# bags of frozen boneless, skinless chicken breast as the store special of the week for 3.99 a bag. What a deal! I wished I could of grabbed more bags, but for lack of freezer space, 3 was all we could get.
Making the jerky is so easy and here is how we do it:
Unthaw the chicken breast. Cut into strips and lay on the trays, do not over crowd. Turn the temperature up as high as it goes and dry for at least 8-10 hours depending on how thick you cut them. I like mine slightly thicker so they are chewy and it takes the dogs a few minutes to eat them. When the time has past and the jerky is how you like them, turn your oven on and turn it down as low as it goes. Take the chicken out of the dehydrator and lay on a baking sheet. Chicken needs to be kept at a temperature of 165 for 30 minutes before using. My oven only goes down to 180 so I used that temperature for 30 minutes. It makes the chicken a nice golden color. Remove from the oven and put in a container and refrigerate immediately. Cover the chicken when cool.
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