Apple Cider Chicken Jerky Recipe


  • 2-3 c. apple cider
  • 1 Tb. smoke flavoring
  • 1/4 c. brown sugar
  • 1 Cinnamon stick


  1. Cut meat into strips about 1/8″ thick or so.
  2. Make marinade and let sit for either an hour outside of fridge and uncovered or covered, in the fridge, to your preference.
  3. Dehydrate in dehydrator, on racks without touching, on lowest temp. for anywhere between 12 and 24 hours or to your preference. Enjoy!

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4 Responses »

  1. by Gautreaux

    Is there anything I need to do with the chicken before I marinade it and put it in my dehydrator? I worry about salmonella and all that.

  2. by JerkyRecipes

    Thanks for the question Gautreaux. No there is not. The dehydration process, if done properly, should remove over 90% of the moisture in the chicken and make it perfectly safe for consumption. Remember to wash the chicken, use a clean cooking surface to prepare the meat, and don’t remove the chicken from the dehydrator too early. Keep a constant eye on the moisture level of it and wait until the jerky is the proper consistency. It should bend slightly, but shouldn’t break.

    Thanks for visiting, we hope to see you again soon.

  3. by Andrea

    I want to make chicken jerky for a long motorcycle ride/race for my husband who is Diabetic and has high blood pressure…so anything with SALT or SUGAR is out which leaves me very limited.
    What can I use to replace sugar in this recipe ??
    Do you have any others that would work for us ??

  4. by Karen

    I don’t have a dehydrator so I am going to use my oven to give this a try. It sounds wonderful! Also, wanted to comment to Andrea that in place of the brown sugar, maybe try raw agave nectar, or even that splenda brown sugar. Just ideas to research. I know when I call our local hospital and ask to speak with the dietician, they answer these kinds of questions for me. Oh, also, use No Salt, we have high blood pressure and that is what we use on things we want salted!

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