hey guys Richard Blaine here mister easy cooking I want to thank you by music cooking kitchen tonight by so still up for sale all my cooking gear is packed away but the only thing I have in this kitchen is a frying pan a fork knife and spoon and some paper plates to eat on so I'm still doing some dehydrated recipes last week I did some Vietnamese beef jerky and a lot of people really loved it and I've got a lot of really good comments on it and then someone contacted me and said how's about making some jerky treats that are good for humans as well as dogs so I did a little research and I came up with a recipe for some chicken jerky that can be eaten by us and by our canine friends our dogs my boy Riley loves the beef jerky and the chicken jerky that I make and I came up with a new recipe for some chicken jerky that both we and our beloved dogs to eat so that's what we're gonna do tonight I'm going to make some chicken jerky for you guys that we can eat and our dogs can eat we can share it it's just a wonderful thing so as usual with youtube let's get it going I'll see you on the other side so the first thing we're going to do for the chicken jerky is we're going to put together the marinade now this here this here is peach marmalade we're going to use just about one cup of peach marmalade now to the peach marmalade we are going to add some low-sodium soy sauce okay not too much maybe about three ounces of low-sodium soy sauce do that to that even though there is sugar in the marmalade we're going to add two or three tablespoons of brown sugar sugar is curing agent and sugar is a preservative now to that because we are dealing with chicken and because we're dealing a chicken people go well botulism and so forth we are going to add some Morton's tender quick salt okay tender quick is basically sugar salt and nitrites believe me the amount of salt you see here between the tender quick and the soy sauce is not a lot the 10 years catch with the nitrates will cure the meat and preserve the meat so that the fat doesn't go bad it's a matter of shelf-life it's a matter of shelf-life alright now to this we're going to add some acid that is about two tablespoons of lime juice because you can cook with acid if you've ever made seviche you know that you can cook with acid all I'm trying to do with this recipe is to make sure that you know that working with chicken that the agents I use in the marinade will help you to help will allow you to cook the chicken safer without any risk of danger because we are talking about dehydrating raw chicken to this because sweet and meat go so well together one teaspoon of Chinese five-spice all right the five-spice has been added into this marinade look at this thick lovely mixture and to that we're going to add some ketchup about two tablespoons there's one tablespoon there's two tablespoons and now we're going to give the chicken a little bit of fat content just a little drizzle of sesame we're going to mix that in stick this marinade is okay now if I wanted to make this strictly for humans I would be putting garlic and pepper and things like that but this chicken jerky is going to be shared between me and my boy Riley so I'm not putting in any of the heat but I am putting in the salt and the sweet and the savory and a little bit of the sesame oil and I'm going to mix this together for about a minute and then we're going to start cutting some chicken okay now we're going to start cutting the chicken now this is the top part of the chicken breast and this is the bottom part of the chicken breast and I usually like to start from the bottom apart now we're looking to cut 1/8 to 1/4 thick chicken tenders just about like so and I throw it in the bowl okay here we go that's about a quarter there we go what I'm cutting here is about two and a half pounds of chicken tender from the breast now I'm not a big fan of breast meat but when it comes to chicken jerky you don't want to be using the thigh the thigh has a lot of fat we've got to do a lot of trimming so you flip the breast over you flatten it out and you measure about a quarter of an inch chicken tender meanwhile while I'm doing this the marinade all the flavors are marrying lately I've been doing a lot of cutting with the Chinese cleaver the Chi dollop because I want to learn to become oops I want to learn to become proficient with the cleaver as well as becoming proficient with the French knife of which I am proficient all right now it's time to start the marinade process for these chicken tenders so they're going from the ball into the back all right so there is the chicken has gone from the ball into the bag and it's time to start the marinade process and it's simple the marinade is just going right into the bag I missed a little of it and that's okay that's okay we've got enough and I'll show you what it looks like in about five minutes all right so here we go this is all the chicken tenders two and a half pounds in the bag with the marinade in a gallon size bag and I'm just moving it all around everything's coated everything is getting covered beautiful beautiful beautiful now this this is going into the refrigerator for two days got even longer to let that tender quick cure the meat but I already have another bag in the refrigerator that I prepared two days ago so that we can put it on to the dehydrator and get going but this right here this is going to go into the fridge two days maybe three maybe even four it just depends on how I feel okay now let's start drying some chicken there we go is that I put these chicken tenders in the refrig about two days ago with 2qn by no means do we want to crowd you just lay them in some small pieces some large pieces you don't want to crowd so small pieces some large pieces enough can smell that five-spice already the smaller pieces will dry quicker than the larger pieces naturally and that's all of it so I'm going to rinse off my hand I'm going to put the top on the dehydrator my dehydrators top temperature there we go oh yeah my dehydrators top temperature is 160 degrees many other dehydrators only go between 145 and 155 my dehydrator goes to 160 degrees it has a thousand watt motor and the fan turns 2400 rpms my particular dehydrator rides the very thin line between consumer dehydrator and professional dehydrator it comes with eight trays expandable to 30 ok 30 trays is equivalent to 30 feet of dried food so this dehydrator rides the fine line between consumer and possession which is chicken it's going to take between five to seven hours with the chicken I'm just gonna kick back and watch a movie and I'll see you guys soon okay guys I'm sure you can hear my dehydrator working in the background and what we're going to do now is we're going to take the top shelf and make it the bottom shelf and make the bottom shelf the top shelf and rotate the meat for more consistent dehydrating so let's get going alright the chicken has been dehydrating for about three three-and-a-half hours and what we're going to do is we are going to turn the tenders over there we go we're going to turn the tenders over even the little bits there we go I'm going to turn these tenders over and at the same time we're going to rotate the shelves oh yeah so we're going to make top shelf the bottom and the bottom shelf the top everything has been turned over everything is going to rotate it now the lid goes back on and what are you to send to dry for another probably three hours because it's going to take between five and seven hours to dehydrate this chicken completely and then as a safety precaution we're going to put the chicken in the oven at 275 for about 10 minutes to prevent any kind of boxes so chicken jerky is done all right it's been cooking for about mmm seven hours it's been dehydrating for about seven hours at 116 is really dried but because it's chicken and we want to avoid any bacterial instances botulism we're going to take an extra step and what we're going to do is we're going to cook it in the oven for about ten minutes at about 275 degree degrees okay here we go the chicken jerky is done and we want to get it to an internal temperature of 165 degrees so I'm going to put it in the oven at 275 degrees for about 10 min 10 minutes and it's going to reach that internal temperature of 165 no botulism no problems it's all gonna be good I'll see no right there it is chicken jerky yeah I had this stuff in the dehydrator for seven hours and then I put it in the oven at 275 degrees for 10 minutes to get an internal temperature of 165 degrees wait the botulism and you're just lovely just lovely look at that look at that okay chicken jerky okay I'm going to feed some to Riley right now I want to thank you for stopping by and I'll see you on the next video take care you