1 lb. chicken (or any whole muscle meat) 1/4 c. beer (your choice) 1/4 c. teriyaki 1/4 c. tequila (your choice) 1/4 c. soy 1/2 c. wine (your choice) 1 Tb. smoke flavoring (if using a dehydrator) Salt and pepper to your liking Hot sauce 1/8 t cure #1 (if making 5 lbs use 1 level tsp) 1 t accent (opt)
Trim the chicken of all membranes, tendons, and fat. Cut your jerky strips and let the meat soak in marinade for 8 hours or overnight in a plastic container covered in the fridge. I’m going to Reveo mine for 10 minutes. Remove meat and place on screened racks and let drip dry some, then go straight to your dehydrator. Dry at 140-150 F (60-70C) anywhere from 12 hours to an entire day, until done. What you don’t want to see is light spots in the chicken. This means its not done. You’re looking for a consistent dark color throughout.