Jerky tips?Submitted by Aphrodite13 on Tue, 05/19/2009 - 23:35
I'm making another batch of jerky for our food storage. I'm great at beef jerky, and today is my first stab at chicken jerky. I'm a little leery of the timing on this, we eat our beef pretty rare in the first place, but I'm bewildered about the chicken jerky. When is it done? It's a different texture than the beef jerky and I don't want to be up all night looking at it. Should it be at all squishy?
Any advice is greatly appreciated, I don't want to be up til 2 examining it.