2 chicken breast ﬁllets, cut into thin strips 1 to 2 inches wide and 1/8 inch thick
1 tablespoon ground turmeric (an anti-inﬂammatory)
1 quart water
1 teaspoon coconut oil
Preheat the oven to 175 degrees. Add the turmeric to a bowl of water along with the chicken strips and let soak for about 20 minutes. Pat dry. Lightly grease baking sheet with coconut oil, or place a lightly greased piece of parchment paper on the baking sheet. Place the dry strips on the baking sheet and bake for 2 to 2½ hours. Transfer to a wire rack to cool. When cool, place in a plastic bag. The jerky will keep in the refrigerator for up to 2 weeks, or in the freezer for 6 months.
Makes approximately 10 to 12 strips
From Dog-Gone Good Cuisine by Gayle Pruitt; photographs by Joe Grisham. Copyright © 2014 by the author and reprinted by permission of St. Martin’s Griffin.