CHICKEN JERKY
Ingredients
- 0.3 cup purple grape syrup
- 2 tbsp rice or white vinegar
- 2 tbsp tamari or good quality soy sauce
- 2 tbsp white wine Worchestershire sauce
- 0.3 cup chopped currants
- 2 tsp onion powder
- 2 tsp crushed red pepper
- 4 each gram) packets artificial sweetener
- 1 tsp garlic powder
- 6 each (2 to 3 ounces each) boneless, skinless chicken breasts
Instructions
- 1
Place 1 (12 ounce) can of purple grape juice concentrate in a 10 inch nonstick skillet over high heat.
- 2
Bring to a boil and cook for 5 minutes.
- 3
Reduce the heat to medium and continue to cook until the juice is reduced to 1 cup, about 10 minutes more.
- 4
Because of the consistency of the grape juice concentrate, occasional light sticking may occur, so use a wooden spoon to check and clear the bottom of the skillet two or three times during the reduction.
- 5
Let cool, place in a covered container and refrigerate.
- 6
Chicken Jerky: Combine all marinade ingredients in a small bowl and mix well to form a paste.
- 7
Lay the chicken breasts on a hard surface, cover with waxed parchment paper, and gently pound the breasts until they are about 1/4 inch thick.
- 8
The thinner the meat is, the easier it will be to eat later.
- 9
Remove the paper from the chicken breasts, divide the marinade evenly among them, and gently rub on both sides.
- 10
Refrigerate overnight in a covered container.
- 11
Drain the excess liquid from the chicken breasts and lay them evenly around the dehydrator trays.
- 12
Place in machine and dehydrate until the chicken is cooked and has dried out, about 20 to 22 hours.
- 13
During this time, turn the pieces over 3 or 4 times.