Intoxicated Chicken Jerky Recipe
July 11th, 2008
Ingredients:
- 1 lb. chicken (or any meat type)
- 1/4 c. beer
- 1/4 c. teriyaki
- 1/4 c. tequila
- 1/4 c. soy
- 1/2 c. wine
- 1 Tb. smoke flavoring
- Salt and pepper
- Hot sauce
Directions:
- Cut your jerky strips and let meat soak in marinade overnight, covered in the fridge, or to your preference.
- Remove and either rinse and pat dry or go straight to your dehydrator.
- Dry at lowest temp. anywhere from 12 hours to an entire day or to your preference. Enjoy!
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This recipe kicks ass! I love chicken and turkey jerky so much better than beef. It tastes good and this recipe is easy to make. I like my jerky less salty than others…so i tweak the recipe a bit. But its always a hit. Thanks!
This is a great, easy, delicious marinade! However, be careful if using ground meat and a meat gun. I used the standard jerky tip and it ended up drying too thin. The next batch I used the round tip (designed for meat sticks) and it worked much better. I used extra lean ground turkey and the Nesco FD-80 when I did it.
This is a *really* super recipe! I used it to make beef jerky and it was incredible. The only thing I’ll do different next time is to crank a little more hot sauce into than I did with the last batch. The tequilla playing off the hot sauce gives a great tang to the flavor. I used pieces of the jerkey to flavor pots of beans that I made. Worked very well. Family wants me to make more.