Dixie Chicken Jerky Recipe


  • 1.5 oz. Soy Sauce
  • 1.5 oz. teriyaki sauce
  • 1/2 tsp. cayenne pepper
  • 1 tsp. pepper
  • 1/4 c. Worcestershire sauce
  • 1 Tb. Old Bay Seasoning
  • 1 Tb. honey
  • 1 Tb. of your favorite sauce
  • 2 Tb. dark brown sugar
  • 2 Tb. liquid smoke


  1. Slice meat into strips of desired length and thickness. (1/4″ is recommended thickness)
  2. Marinade meat, adding water or beer, your preference.
  3. Let sit in fridge overnight or up to 18 hours.
  4. Dehydrate on lowest temperature anywhere from 12-24 hours, your preference. Enjoy!

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10 Responses »

  1. by Lynne

    Liked this recipe. Did increase the hot sauce because I wanted something like “buffalo chicken.”

  2. by Big Marks Jerky

    The recipe above says 1-5 ounce soy sauce. Is that One and a half ounces of soy sauce or are they saying anywhere from one ounce to five ounces of soy sauce. I am confused.

  3. by JerkyRecipes

    Thanks for the question, Big Mark!

    It was a typo on the recipe. Thanks for pointing it out.

    The correct answer is…1.5 ounces!

    Sorry for the confusion. Please let us know if there is anything else we can do for you in the future. Good luck on your jerky making ventures!

  4. by Annette

    Would like to leave a comment…but I’m trying to follow a recipe that includes Carribean Jerky Seasoning (for chicken), which I cannot find @ grocery store. Can you help. Thank you!

  5. by admin


    What is actually meant by that ingredient is Carribean Jerk Seasoning. It can be found here.

    Thanks for the question.

  6. by Robert W

    Is this raw chicken we start with or cooked?

  7. by George Greer

    how much chicken do you use for it is not listed on ingredients

  8. by Charlene

    It would be nice if the soy sauce & teriyaki sauce was given in Tablespoons/teaspoons instead of ounces. I hate having to get out my scale to weigh them…..
    thanks, Charlene

  9. by Charlene

    it is raw chicken. Be sure and clean your drying trays very well after using chicken.

  10. by Nikki

    Spent many, many Friday nights at the Dixie Chicken back in the day. Will make this soon just for the name alone and it looks tasty. Gig ’em! Nikki ’92

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