Toms Oven Made Cajun Chicken Jerky

• 1 lb boneless skinless chicken breast (turkey breast and venison works well also)
• 2 1/4 teaspoons tenderizing salt (e.g. Mortons Tenderquick)
• 2 1/4 teaspoons pickling salt
• 1 1/4 teaspoons cajun seasoning
• 1/4 teaspoon cayenne
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder

1. Mix the salts, Cajun seasoning, cayenne pepper, garlic powder and onion powder together and put into a salt shaker; set aside.
2. Preheat oven to 150u0b0F.
3. Cut chicken into 1/8th inch strips or 1/8th inch cubes (thickness doesn't have to be exact, can be a little thicker).
4. On a cutting board, sprinkle each strip evenly and heavily then with a meat mallet, rolling pin or pan, pound mixture into chicken. Turn chicken over and repeat.
5. Place strips in single layer on a oven-safe metal cookie cooling rack (fine mesh or closely spaced bars work best).
6. Cook chicken until dry but not brittle, 4 to 5 hours, rearranging once.

chicken, tenderizing salt, pickling salt, cajun seasoning, cayenne, garlic, onion powder

Taken from www.food.com/recipe/toms-oven-made-cajun-chicken-jerky-264350 (may not work)