In this video we test out our new Meat! Your Maker Jerky Gun with an experimental recipe, ground buffalo chicken jerky on the smoker! We double grind boneless skinless chicken thighs, season it and add some Buffalo Sauce before we press it through the jerky gun onto some wire racks and let it run in the smoker between 180f and 205f until the jerky reaches the ideal texture and doneness while hitting a minimum of 165f internal, this was around 4 hrs for me.

Overall I think this recipe worked out pretty good, especially for a first time experiment. I didn't use pink cure salt but would recommend using it for this recipe. I think the round tip also works better for this recipe over the flat tip as the chicken is lean and shrinks a fair amount.

This made a tasty jerky treat with that great buffalo chicken flavor, I would definitely recommend trying out this recipe if you love jerky and buffalo chicken as much as i do!


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Music by Slip.stream - "Let It Go" - https://slip.stream/tracks/6c60b0a1-0...