Homemade Chicken Fillet Jerky

"Get the wine out because today we`re gonna be trying an amazing delicacy - Homemade Chicken Fillet Jerky."
Preparation25 min.
Тotal25 min.
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  • chicken fillet - 2
  • salt - 2 4/5 cups (650 g), fine
  • paprika - 2 tbsp
  • savory - 2 tbsp
  • cumin - 1 tbsp
  • black pepper - 1 tsp
  • nutmeg - 1 tsp


Wash and dry the chicken fillets. Pour fine salt in a container to serve as a foundation.

Arrange the dried fillets on it and sprinkle more salt on top. Make sure there's salt covering the meat everywhere.

Let it sit as is for 5-6 hours. I left mine to sit a bit longer and they came out a bit saltier, although the rest of the family loved them.

Once ready, take them out of the salt. Don't worry about all the water (store-bought ones are like that). Rinse off the salt and dry the fillets.

Mix all of the spices in a container. Roll the fillets in it on all sides. Tie them up and hang out in the cold. Let them hang for a week, then they're ready for consumption.


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