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CHICKEN JERKY
Marinade:
1
2
2
2
1
2
2
4
1
/4 cup purple grape syrup
tablespoons rice or white vinegar
tablespoons tamari or good quality soy sauce
tablespoons white wine Worchestershire sauce
/4 cup chopped currants
teaspoons onion powder
teaspoons crushed red pepper
(1 gram) packets artificial sweetener
teaspoon garlic powder
6
(2 to 3 ounces each) boneless, skinless chicken breasts
Purple Grape Syrup:
Place 1 (12 ounce) can of purple grape juice concentrate in a 10 inch
nonstick skillet over high heat. Bring to a boil and cook for 5 minutes.
Reduce the heat to medium and continue to cook until the juice is reduced to
1
cup, about 10 minutes more. 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. Let cool, place in a covered container and refrigerate.
Chicken Jerky:
Combine all marinade ingredients in a small bowl and mix well to form a
paste. 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. The
thinner the meat is, the easier it will be to eat later.
Remove the paper from the chicken breasts, divide the marinade evenly among
them, and gently rub on both sides. Refrigerate overnight in a covered
container.
Drain the excess liquid from the chicken breasts and lay them evenly around
the dehydrator trays. Place in machine and dehydrate until the chicken is
cooked and has dried out, about 20 to 22 hours. During this time, turn the
pieces over 3 or 4 times.
CHICKEN JERKY
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