Parront
Crossing the Road
Dogs are eating better than I am!I just bought a dehydrator to make chicken jerky and dehydrated chicken for my dogs food.
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Dogs are eating better than I am!I just bought a dehydrator to make chicken jerky and dehydrated chicken for my dogs food.
Exactly why I am contemplating this for the cockerels(layer breeds) that need to go.And less set up time when skinning, no need to set up a scalding station or a plucker.
Good point. I stew the males mostly anyway. DH doesn't like "chewy." He also doesn't like CX—feels sorry for them. Kind of hard to please not that he complains. Much. I like him to enjoy the food, though. I guess I'm gonna try grinding. I hadn't considered jerky. Do people grind poultry for jerky mostly?Exactly why I am contemplating this for the cockerels(layer breeds) that need to go.
I love grilled chicken skin, but they are probably full of pin feathers anyway.
Less clean up time too!
I grill the young cockerels <16wo...but with no skin<shrugs>might just pressure cook or casserole.I stew the males mostly anyway. DH doesn't like "chewy."
Poultry jerky for human consumption should be cooked before it is dried, a little salmonella will not bother a dog but could make a human sick. Dehydrators just don't get hot enough to kill off the bad bugs on chicken, though you MAY be able to dry it in the oven by cranking the heat up enough to cook and then dropping it back down to finish drying out without burning it.Good point. I stew the males mostly anyway. DH doesn't like "chewy." He also doesn't like CX—feels sorry for them. Kind of hard to please not that he complains. Much. I like him to enjoy the food, though. I guess I'm gonna try grinding. I hadn't considered jerky. Do people grind poultry for jerky mostly?
I used a smoker, which cooks chicken breast to the done temp of 180. No problem with undercooking. Bone the breast and then slice it thin -- I like it with the grain for a chewier jerky. Across the grain of the breast makes it tenderer, then, pound it thin, like you would with any other tough meat. Marinate in flavor of choice and smoke until done & dry, 2-3 hours depending on thickness.Poultry jerky for human consumption should be cooked before it is dried, a little salmonella will not bother a dog but could make a human sick. Dehydrators just don't get hot enough to kill off the bad bugs on chicken, though you MAY be able to dry it in the oven by cranking the heat up enough to cook and then dropping it back down to finish drying out without burning it.
Thanks for the details, I've never dried poultry but I did know you did NOT want to do it raw in a dehydrator the same as you can beef. Wanted to make that clear before someone poisoned themselves by accident.I used a smoker, which cooks chicken breast to the done temp of 180. No problem with undercooking. Bone the breast and then slice it thin -- I like it with the grain for a chewier jerky. Across the grain of the breast makes it tenderer, then, pound it thin, like you would with any other tough meat. Marinate in flavor of choice and smoke until done & dry, 2-3 hours depending on thickness.
This is what I do tooI crank up my water heater to get a head start on the scalding water,
comes out at about 140°F.
Some of the new dehydrators get that hot, too, I think.Thanks for the details, I've never dried poultry but I did know you did NOT want to do it raw in a dehydrator the same as you can beef. Wanted to make that clear before someone poisoned themselves by accident.
I always rest them until the joints are loose again. He's used to chicken meat having no texture at all. People tend to like what they grew up on, I guess. But I also grew up on super-tender chicken. I dunno. I do put some effort into learning to like new things. He is not interested in that.I grill the young cockerels <16wo...but with no skin<shrugs>might just pressure cook or casserole.
Resting the cleaned carcass a couple-few days will go a long ways to making layer breeds less 'toothsome'.