Buffalo chicken jerky

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut 2 or 3 squares of parchment paper slightly smaller than your dehydrator racks, set aside.

Step 2

In a medium mixing bowl - using freshly washed or gloved hands - combine ingredients well. REALLY well - it’s better to overhandle it, than to under-mix it.

Step 3

Use a spoon to load the mixture into a jerky gun, taking care to avoid creating air bubbles.

Step 4

Line your dehydrator racks with the cut parchment paper, then pipe your jerky strips out onto them, leaving some space in between each.

Step 5

Dehydrate in a food dehydrator at 165 F for 2 hours.

Step 6

Once two hours has passed, remove the jerky strips from the parchment, flip them over, and place them directly onto the dehydrator racks.

Step 7

Return to the dehydrator and continue dehydrating at 165 F for another 2 - 3 hours.

Step 8

To test for doneness, remove a piece of chicken jerky from the dehydrator and let it cool to room temperature.

Step 9

It should feel dry to the touch and be able to bend to 90 degrees without breaking. (A bit of cracking or crackling is ok!)

Step 10

Storage: Allow jerky to cool COMPLETELY to room temperature before packaging.

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