How To Dehydrate Chicken And Make Delicious Strips For Food Storage


The other day I made some dehydrated chicken breast strips, and I took a few pictures to show you how I did it.

It’s simple…


The reason that I made this batch was actually for my dog, who loves to eat little bits of these as treats. He’s not spoiled or anything… 

It’s perfectly fit for human consumption, and in fact tastes delicious as a snack!


How I Made Dehydrated Chicken Strips

You want to do this with breast meat rather than dark meat which has more fat in it which will spoil more quickly than the breast meat.

I start with chicken breast still on the bone (when it’s on sale) and then simply slice the meat off the bone with a sharp knife – being careful not to cut myself. Having a very sharp knife is important!

The next step is to trim away all skin and fat from the meat, which will go rancid if you leave it on. As you can see in the picture, I set this process on a cutting board, and kept a bowl nearby to throw in the fatty pieces of meat. I discard the skin but save the fatty meat pieces that I’ve trimmed away from the breast so that I can cook them rather than throw away. Less waste that way…


Then, using the sharp knife, I slice the meat into strips which are about 1/4-inch thick. If you cut with the grain, the result will be a slightly more chewy meat. If you cut across the grain, the dehydrated result will snap easier into small pieces. It depends what you want…

Place the chicken strips on your dehydrator trays and set the dehydrator temperature to the ‘jerky’ temperature – I use the max. 155-degrees F.


Dehydrate them until they at least reach a leathery consistency. Personally I like to dry them longer until they’re very crisp. This leaves them drier and they will last longer. The dehydrate time will be anywhere from 6 to 16 hours depending on your environmental conditions, how thick the chicken strips are, and how dry that you want them. Plan on starting this process in the morning so that you won’t run out of time during the process before having to call it a night and go to bed…


When they have finished, I break the strips into smaller pieces and keep them in canning jars, sealed with a vacuum sealer canning lid attachment. I also keep the jars in the fridge for an even longer shelf life. The strips should last 1 to 2 months stored at room temperature and longer if refrigerated or frozen. The thing is, I can never test the actual shelf life because these things disappear sooner rather than later…

Note: Take all precautions as you normally would while handling raw poultry around the kitchen. Clean everything that you touch! Be careful not to cross-contaminate things.

I use an Excalibur Dehydrator.

by: Modern Survival Blog


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Originally posted 2014-02-13 06:32:06.

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