[Mark A]

Dori,

I simply slice the semi-frozen chicken breast about 3/16″ thick. Place the strips on a cooling rack on top of a cookie pan, and place them in the oven at 170 for about 5 hours. You can’t over dry them, but a guide is that when you bend the strip, it seems to splinter at the bend, they are done. They will reduce to about 1/3 the original size.

I’ve since bought a dehydrator, which is easier and more efficient. I just set the temperature and the time, and forget about it.

[Mark A]

I started making my own chicken jerky from boneless, skinless breasts on sale for under $2/lb in the grocery store. My dog loves it like nothing else. It’s easy to make and much less expensive than store bought treats.

[Author]

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