Coconut-Curry Ground Chicken Jerky - Septree

Coconut-Curry Ground Chicken Jerky

Prep Time: 1 hour

Drying Temp: 130° to 140°F

Drying Time:4 to 6 hours

Yield: 7 to 10 (1-ounce) servings


  • 21/2 teaspoons Coconut Curry Spices

  • 11/4teaspoons kosher salt or 3/4 teaspoon table salt

  • 11/4teaspoons brown sugar

  • 1/2 teaspoon ginger powder

  • 1/4 teaspoon hot chile powder (optional)

  • 1/4 teaspoon pink curing salt

  • 11/4 pounds boneless, skinless chicken breast meat

  • 1 to 2 tablespoons cold cashew, almond, or coconut milk


  1. Combine the coconut curry spices, salt, brown sugar, ginger powder, chile powder (if using), and curing salt. Line two rimmed baking sheets with silicone baking mats or parchment paper.

  2. Cut season and grind the chicken with the milk.

  3. Preheat a conventional oven to 300°F. Line 2 baking sheets with silicone baking mats or parchment paper. Flatten the mixture, place on the lined baking sheet, and cover with a piece of foil, plastic wrap, or parchment paper. Use a rolling pin to flatten the meat mixture to % inch thick. Remove the foil, plastic, or parchment, and score the meat into strips 1 to 2 inches wide and any length. Alternatively, load the seasoned ground meat into a jerky gun, and shoot 4- to 5-inch strips onto the prepared baking sheets.

  4. Bake the ground meat strips until they reach an internal temperature of 165°F, 8 to 10 minutes.

  5. Preheat a food dehydrator to 130° to 140°F. Using an offset spatula, transfer the chicken strips to towels and pat dry. Arrange on the drying trays without touching. Dry the meat until it feels soft to the touch, is not hard on the outside, and bends without breaking in half, 4 to 6 hours.

  6. Turn off the dehydrator and expose the trays to the air. Remove any visible oil beads by patting the meat with towels. Cool until no longer warm, about 30 minutes.



1 to 2 weeks at room temperature (68°F) in a dark, dry location in an airtight container, 1 to 2 months refrigerated, or 6 months frozen.

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