For this Smoked Drunk Chicken Jerky, I used 5 pounds of boneless/skinless chicken breast. The recipe is for 1 pound, but you may double the amounts. Dry at 140-150ºF (60-70ºC) from 12 hours to an entire day, until done. What you don’t want to see is light spots in the chicken. This means it’s not done. You’re looking for a consistent dark colour throughout. You can cut the wider parts into strips. Try to get them to a thickness of ¼″ or just a tad more. If you use a Reveo, keep the tumble time to 10 minutes, or you will have pemmican chicken jerky. You can put the Reveo drum in the fridge and shake every few hours.

Chicken jerky will look, feel and taste different than beef, venison or pork jerky. It gets kinda brittle.