Microwave Chicken Jerky

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Microwave Chicken Jerky

This is a discussion on Microwave Chicken Jerky within the Dog Food Recipes forums, part of the Dog Food category; I found a simple recipes to make healthy yummy treats for my dog. With all the scares on chicken jerky, I thought it would be ...

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Old 01-07-2013, 03:38 PM
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Microwave Chicken Jerky

I found a simple recipes to make healthy yummy treats for my dog. With all the scares on chicken jerky, I thought it would be better if I make my own but don't want to buy a dehydrator just for making jerky for the dog. So, I tried using microwave since microwave is very good at drying out food.

I buy frozen chicken tender (or breast would do) from the supermarket. I just buy the ones only one ingredient: Chicken. I got it from Trader Joe's $6.99 for 2.5 lbs.

Defrost it a little and cut into cubes. I cut them for around 1/4" cube.

Nuke it on the plate till chicken are cooked (7 minutes). Cool it down and separate the cubes.

Nuke it again till it is 80-90% dry (10-15 minutes, stop and mix once). Put it in the fridge to dry out even more. I take a bunch out at a time and put it in the treat bag.

The treats are portable, not perishable (I make one lb of frozen chicken at a time and finish a batch in a week), and the dog loves it!

I would guess it is pretty in low in calories and cheaper than other treats!
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Old 01-07-2013, 07:23 PM
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We just started doing this too because it's so I'm scared to give her chicken jerky made in China. I found a brand of chicken chips from Dr.foster & smith's website but ordering is not always convinient and they aren't cheap. We acctually got a dehydrator but returned it when I read that it takes 18hrs to dry something... I'm never ussually home for 18 hrs straight so that's not very convinient.
I cut mine into thin strips, similar to the store bought one. Very cheap!
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Old 01-20-2013, 07:32 PM
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I made some in an oven today. Sliced semi-frozen (easier to cut) chicken breasts with the grain to about 1/8-3/16" thickness, laid on a rack set in a baking sheet so that they weren't touching, baked at 200 F, for roughly 6 hours until they were all dried and crispy, turning over every 2 hours.

Moisture is the "enemy" so to speak, but they can be stored in the fridge for up to a few weeks, be frozen of course, or stored in an oven IF it has a pilot light.
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