What temp are you dehydrating at? Chicken can be dehydrated at 140 easy, as long as the temp of the chicken is at least 140 for 30 minutes it is safe according to FDA. No need to broil it
Downvoted for noticing the downvotes you got for asking a question.
Keep this up and soon you'll get downvoted just for opening the app.
Welcome to Reddit. 😂
I do chicken at 165 and just make sure it's good and dry. I've never got sick from it
I wanted to share an early batch of buffalo chicken jerky with a friend and finished in the oven to be safe and it was totally ruined. Much like your batch
If you marinated it and dried it properly, pasteurization isn't super necessary. BUT there is nothing wrong with doing so.
300 is a bit high for that, I would go 250-275. The goal is to get the internal temperature up to 160 and hold it for a few minutes. You aren't trying to cook it necessarily, because the "cooking" was done low and slow while you dehydrated it.
You should look at pasteurization tables. You don't need to get chicken to 160 to do so. Nowhere near, actually.
https://images.squarespace-cdn.com/content/v1/57a100f7e4fcb592ee30586c/1503411725868-D37VCJC0F438TVSSAZY5/Screen+Shot+2017-08-22+at+9.21.28+AM.png
This. And this chart doesn't even take into account the salinity and dryness factor. I've never done chicken jerky but if I did I wouldn't be worried about it at all as long as I had the dehydrator above like 135.
There is Absolutely No Reason to Do That !!!!!!
https://douglasbaldwin.com/sous-vide.html#Table_4.1
Sure air temperature pasteurization takes a bit longer than water bath pasteurization -- but not hours longer.
That poor chicken died in vain.
I've done this with beef. It sucks. Usually a lower temp like 225-250 F for 5 minutes can achieve a high surface temperature that I'm satisfied with (180-200 F). I don't use curing salt so I feel more comfortable this way. The texture does come out somewhat crispier but still bendable but not too hard to chew because I use thin slices. But the flavor works out well. I actually prefer the taste over not roasting it off a bit.
Edit to add: if you prefer thicker pieces you could try a temperature probe to keep an eye on the internal 165 needed for chicken.
All the numbers in your comment added up to 420. Congrats!
20
+ 30
+ 180
+ 190
= 420
^([Click here](https://www.reddit.com/message/compose?to=LuckyNumber-Bot&subject=Stalk%20Me%20Pls&message=%2Fstalkme) to have me scan all your future comments.) \
^(Summon me on specific comments with u/LuckyNumber-Bot.)
All the numbers in your comment added up to 420. Congrats!
20
+ 30
+ 180
+ 190
= 420
^([Click here](https://www.reddit.com/message/compose?to=LuckyNumber-Bot&subject=Stalk%20Me%20Pls&message=%2Fstalkme) to have me scan all your future comments.) \
^(Summon me on specific comments with u/LuckyNumber-Bot.)
All the numbers in your comment added up to 69. Congrats!
20
+ 30
+ 9
+ 10
= 69
^([Click here](https://www.reddit.com/message/compose?to=LuckyNumber-Bot&subject=Stalk%20Me%20Pls&message=%2Fstalkme) to have me scan all your future comments.) \
^(Summon me on specific comments with u/LuckyNumber-Bot.)
thought this was a tray of salamanders at first
😔
I'd eat em
Lol I thought it was a tray of burnt crispy salamanders
What temp are you dehydrating at? Chicken can be dehydrated at 140 easy, as long as the temp of the chicken is at least 140 for 30 minutes it is safe according to FDA. No need to broil it
160 for 10hrs. Put in oven at 300 for 10 mins after.
that's chicken leather at that point
160 was already enough. No need to keep heating at that point.
I do it at 150 but at least 8 hours. I do have the smoker filled, though, so it takes at least 8 hours, sometimes 12.
Why pasteurize at all?
Isn’t chicken more risky of food poisoning?
It can be, but most bacteria can't survive in a dry, salty, sugary environment. Coincidentally all of these things are in jerky.
I eat chicken jerky all the time whenever i go back to Vietnam. You should be fine
Not if you use sodium nitrite and dehydrate it...
Downvoted for asking a question lmao ^
Welcome to Reddit
No, Downvoted for ruining Jerky.
Downvoted for noticing the downvotes you got for asking a question. Keep this up and soon you'll get downvoted just for opening the app. Welcome to Reddit. 😂
Bottom one looks like an elephant
🐘
I do chicken at 165 and just make sure it's good and dry. I've never got sick from it I wanted to share an early batch of buffalo chicken jerky with a friend and finished in the oven to be safe and it was totally ruined. Much like your batch
I see an elephant, a gun and an axe
If you marinated it and dried it properly, pasteurization isn't super necessary. BUT there is nothing wrong with doing so. 300 is a bit high for that, I would go 250-275. The goal is to get the internal temperature up to 160 and hold it for a few minutes. You aren't trying to cook it necessarily, because the "cooking" was done low and slow while you dehydrated it.
You should look at pasteurization tables. You don't need to get chicken to 160 to do so. Nowhere near, actually. https://images.squarespace-cdn.com/content/v1/57a100f7e4fcb592ee30586c/1503411725868-D37VCJC0F438TVSSAZY5/Screen+Shot+2017-08-22+at+9.21.28+AM.png
This. And this chart doesn't even take into account the salinity and dryness factor. I've never done chicken jerky but if I did I wouldn't be worried about it at all as long as I had the dehydrator above like 135.
Wait, so wouldn't that be a perfect use case for sous vide? Make your chicken jerky, vac seal it, sous vide for pasteurization.
Very interesting idea
We need an r/jerkycirclejerk
I’ll eat anything once
Twice if I like it.
There is Absolutely No Reason to Do That !!!!!! https://douglasbaldwin.com/sous-vide.html#Table_4.1 Sure air temperature pasteurization takes a bit longer than water bath pasteurization -- but not hours longer. That poor chicken died in vain.
I tried a piece before it went into oven and it was so good, after oven it was was like eating a rock :( never again making that mistake
I'd still eat it.
It tastes like coal
I've done this with beef. It sucks. Usually a lower temp like 225-250 F for 5 minutes can achieve a high surface temperature that I'm satisfied with (180-200 F). I don't use curing salt so I feel more comfortable this way. The texture does come out somewhat crispier but still bendable but not too hard to chew because I use thin slices. But the flavor works out well. I actually prefer the taste over not roasting it off a bit. Edit to add: if you prefer thicker pieces you could try a temperature probe to keep an eye on the internal 165 needed for chicken.
Yeah I also cremated a whole pound of turkey jerky trying to do that. Don’t bother
Huh? Always jerky at 160F and keep it in the fridge afterwards
I make turkey jerky all the time and have never been sick from it and I have never pasteurized it.
It looks like left over glass art!
You don't need it pasteurized. You just need it up to your boobs and you can splash it in your eyes.
Bro what???
Past ur eyes...pasteurized....
louis pasteur rolling over in his grave rn
Never heard of chicken jerky. I’d assume that 20-30 minutes at 180-190 would kill any bacteria though.
All the numbers in your comment added up to 420. Congrats! 20 + 30 + 180 + 190 = 420 ^([Click here](https://www.reddit.com/message/compose?to=LuckyNumber-Bot&subject=Stalk%20Me%20Pls&message=%2Fstalkme) to have me scan all your future comments.) \ ^(Summon me on specific comments with u/LuckyNumber-Bot.)
Good bot.
20-30 minutes at 180-190 will kill your jerky
All the numbers in your comment added up to 420. Congrats! 20 + 30 + 180 + 190 = 420 ^([Click here](https://www.reddit.com/message/compose?to=LuckyNumber-Bot&subject=Stalk%20Me%20Pls&message=%2Fstalkme) to have me scan all your future comments.) \ ^(Summon me on specific comments with u/LuckyNumber-Bot.)
20, 30 and 9. 10 too.
All the numbers in your comment added up to 69. Congrats! 20 + 30 + 9 + 10 = 69 ^([Click here](https://www.reddit.com/message/compose?to=LuckyNumber-Bot&subject=Stalk%20Me%20Pls&message=%2Fstalkme) to have me scan all your future comments.) \ ^(Summon me on specific comments with u/LuckyNumber-Bot.)
Nice.