Today’s jerky recipe was pretty much a life saver this past month when my family and I traveled to Nashville for Thanksgiving. As many of you may have previously read, the airport our connecter flight was scheduled to fly out of “randomly” lost complete power. After aimlessly waiting 7 hours, finally getting another flight to Tennessee, having no food due to losing our bags, and getting a rental car key that stopped working, this jerky that I had for an early breakfast, is what kept me going till dinner, 11 hours later.
However, I am not the only one who enjoyed this jerky on our vacation, as I shared it with many visiting family members, all who loved it just as much. My mother and grandmother, in particular, were rather exciting to be eating organ meat in such a tasty way. Therefore, not only was it super easy to make, but it is quite versatile in that everyone (even those with an aversion to organ meat), loved munching on it. Also, as a hint for anyone trying to sneak any organ meat into their kiddos diet, this jerky is the absolute perfect way.
Chewy, but not so much that you feel like your jaw is getting a workout, while at the same time packed with flavor and nutrition, my homemade chicken gizzard jerky is great as an on-the-go meal while traveling, thrown on top of a salad for lunch, or as a mid-afternoon snack. Unlike most store bought varieties, the ingredients are pure, simple, and very flavorful. Because I do not eat high FODMAP foods, I omitted any added onion or garlic powder. However, if you do not have an issue with these foods, simply adding in a teaspoon of each to the rub would be great! Of course, if you do not have gizzards, yet still want to make the recipe, simply substitute any other type of thin sliced meat and prepare as directed. Though the dehydrating time may vary, the overall time frame will be anywhere from 4-6 hours, of which you can easily determine by checking on the meat every couple hours. Ultimately, homemade jerky is one of the easiest foods to prepare, making it a must for anyone looking for a great, nutrient dense snack.
Chicken Gizzard Jerky
- 1 lb chicken gizzards
- 2 tsp sea salt
- 1 1/4 tsp ground ginger
- 2 tsp ground turmeric
- Prepare chicken gizzards by trimming of any excess fat, as well as the outer blueish colored skin. *After prepared, the gizzards should be about 1/2 inch thick, and an inch long
- Toss gizzards in a bowl with the sea salt, ginger, and turmeric.
- If using oven, preheat to 175 degrees convection *If you do not have this setting, prop the oven door open with a large wooden spoon to allow the air to circulate
- Lay gizzards in single file on a broiler sheet hat is lined with aluminum foil (or) in your dehydrator rack.
- Place the sheet in your oven and (or) dehydrator and allow to dehydrate for 5-6 hours *Time will depend on the size of your gizzards.
- Remove sheet from the oven and allow gizzards to cool before packaging in a mason jar or baggy. *The jerky will keep in both the freezer, fridge, or at room temperature
If you do not have gizzards, you can easily substitute for any other cut of meat instead.
If you do not follow a Low-FODMAP diet, feel free to add a tsp of both garlic and onion powder.
John 14:16 “Jesus answered, “I am the way and the truth and the life. No one comes to the Father except through me.”
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