The 1930s Trick That Stores Chicken for 365 Days
The 1930s Trick That Stores Chicken for 365 Days is a medium American recipe that serves 8. 70 calories per serving. Recipe by Survival Kitchen 1930 on YouTube.
Prep: 1 hr 50 min | Cook: 4 hrs 5 min | Total: 6 hrs 25 min
Cost: $11.15 total, $1.39 per serving
Ingredients
- 1 piece Whole Chicken (about 4 lb, cleaned and patted dry)
- 3 tablespoons Curing Salt (Prague Powder #1) (contains nitrites; essential for safe long‑term storage)
- 1 tablespoon Granulated Sugar (balances salt harshness)
- 2 tablespoons Lemon Juice (freshly squeezed from one large lemon)
- 4 tablespoons Water (divided, only a splash for each puree)
- 3.5 oz Paprika (sweet or smoked) (dry, for color and flavor)
- 1 oz Garlic Powder (dry)
- 1 tablespoon Dried Dill (adds herbaceous note to cubes)
- 1 teaspoon Coarse Black Pepper (sprinkled on cube sheet)
Instructions
Break Down the Chicken
Place the whole chicken on a cutting board and separate the breasts, legs, wings, and back. Remove the skin if desired, then set the bones aside for broth later.
Time: PT10M
Marinate with Salt, Sugar, and Lemon
In a large bowl combine 1 Tbsp curing salt, 1 Tbsp granulated sugar, and the juice of one lemon. Toss the separated meat pieces until evenly coated.
Time: PT45M
Dice the Meat
After the rest, remove the meat from the bowl, discard any excess liquid, and dice the meat into roughly 1‑inch chunks.
Time: PT10M
Puree Half of the Meat
Place half of the diced meat into the blender, add 2 Tbsp water, and blend until a completely smooth paste forms.
Time: PT10M
Season the Puree for Jerky Sticks
Transfer the puree to a mixing bowl. Add 3.5 oz paprika, 1 oz garlic powder, and an additional 1 Tbsp curing salt. Knead with clean hands until the mixture becomes a thick, sticky paste that holds its shape when formed into a ball.
Time: PT5M
Pipe Jerky Strips
Load the thick paste into a piping bag (or snipped‑corner Ziploc bag). Pipe long, even strips onto parchment‑lined baking sheets, spacing them about ½ inch apart.
Time: PT5M
Puree the Remaining Meat
Blend the remaining diced meat with the other 2 Tbsp water until smooth.
Time: PT10M
Season the Puree for Cubes
In a bowl combine the second puree with 1 Tbsp curing salt and 1 Tbsp dried dill. Mix vigorously until a cohesive, pliable mass forms.
Time: PT5M
Form the Cube Sheet
Spread the dill‑infused paste onto another parchment‑lined sheet, smoothing it into a uniform, thin layer (about ¼‑inch thick). Sprinkle 1 tsp coarse black pepper evenly over the surface.
Time: PT5M
Dry the Meat
Place both sheets in the oven set to 150°F (low). Prop the oven door open a crack with a wooden spoon to allow moisture to escape. Dry for 3‑4 hours, checking after 3 hours; the meat should be completely dry, flexible, and no longer sticky.
Time: PT3H30M
Temperature: 150°F
Cool and Cut
Remove the sheets from the oven and let them cool on a wire rack for 15 minutes. Then cut the cube sheet into uniform 1‑inch cubes and separate the jerky strips.
Time: PT15M
Vacuum Seal for Long‑Term Storage
Place the jerky sticks and cubes into vacuum‑seal bags in a single layer. Use a vacuum sealer to remove all air and seal tightly.
Time: PT10M
Final Clean‑Up
Wash all utensils, bowls, and surfaces with hot, soapy water. Sanitize the cutting board and knife with a bleach solution.
Time: PT30M
Nutrition Facts
- Calories
- 70
- Protein
- 12 g
- Carbohydrates
- 0 g
- Fat
- 2 g
- Fiber
- 0 g
Dietary info: High protein, Low carb, Gluten‑free, Paleo, Keto friendly
Ingredient Substitutions
- Instead of Curing Salt (Prague Powder #1): Pink curing salt (same nitrite content)
- Instead of Granulated Sugar: Honey (use ¾ tbsp)
- Instead of Lemon Juice: Lime juice
- Instead of Paprika (sweet or smoked): Ancho chili powder
- Instead of Garlic Powder: Fresh minced garlic (use 2 tsp)
- Instead of Dried Dill: Dried parsley
- Instead of Coarse Black Pepper: White pepper
Equipment Needed
- Cutting Board
- Chef's Knife
- Large Mixing Bowl
- Aluminum Foil
- Blender
- Measuring Spoons
- Parchment Paper
- Baking Sheet
- Oven
- Piping Bag or Heavy‑Duty Ziploc Bag
- Vacuum Sealer
- Vacuum Seal Bags
- Kitchen Scale (optional)
- Tongs (optional)
Critical Steps — Do Not Skip
- Marinate with curing salt, sugar, and lemon for 45 minutes
- Incorporate the second tablespoon of curing salt into each meat paste
- Dry the meat at low temperature with the oven door cracked
- Vacuum seal the finished jerky and cubes to eliminate oxygen
Chef Tips from the Video
- Use a kitchen scale to measure curing salt accurately; a 1 Tbsp of Prague Powder #1 weighs about 15 g.
- If you prefer a smoky flavor, use smoked paprika or add a few drops of liquid smoke to the puree.
- For extra crispness, dust the strips lightly with additional paprika before drying.
Troubleshooting
Jerky is still soft or moist after drying.
Extend drying time by 30‑60 minutes; ensure the oven door remains cracked and temperature stays between 140‑160°F.
Jerky is overly salty.
Rinse the meat briefly with cold water before the second curing‑salt addition, then pat dry thoroughly.
Mold appears on the dried meat.
Discard the batch. Ensure the meat was fully dried and stored in airtight vacuum bags; keep storage area dry and cool.
Jerky is too hard and breaks like a rock.
Blend the meat finer before seasoning and keep the strips no thicker than ¼‑inch; consider reducing drying time slightly.
Storage
Refrigerator: Up to 6 months in sealed bags
Freezer: Up to 2 years in sealed bags
Room temperature: Up to 12 months in a cool, dark pantry (vacuum sealed)
Make-Ahead Tips
- Prepare multiple batches and label each bag with the production date.
- Store finished bags in a Mylar bag with an oxygen absorber for extra shelf life.
- If you lack a vacuum sealer, use zip‑lock bags and press out as much air as possible with a heavy object.
Frequently Asked Questions
What is the cultural significance and history of survival chicken jerky in American prepper cuisine?
Survival jerky dates back to early 20th‑century American homesteaders who needed lightweight, protein‑dense food that could survive without refrigeration. Modern prepper culture revived the technique, emphasizing low‑temperature curing and vacuum sealing for multi‑year shelf life.
What are the traditional regional variations of dried chicken snacks in United States survival cooking?
In the Midwest, smoked turkey jerky is common, while Southwest enthusiasts add chili powder and cumin. The recipe here uses paprika and dill, reflecting a blend of European curing traditions with American pantry staples.
How is authentic survival chicken jerky traditionally served in prepper communities?
It is usually eaten straight from the vacuum‑sealed bag as a quick energy boost, or re‑hydrated in hot water for a soup base. Some pack it with nuts and dried fruit for a balanced trail mix.
What occasions or celebrations is survival chicken jerky associated with in American emergency preparedness culture?
While not a celebration food, it is a staple for bug‑out drills, hurricane preparedness kits, and long‑distance hiking trips, symbolizing self‑reliance and foresight.
What makes survival chicken jerky special or unique in American prepper cuisine?
The combination of curing salt, lemon acid, and pureeing the meat breaks down fibers, giving a flexible texture that is easier to chew than traditional jerky, while the vacuum seal provides a truly shelf‑stable product for up to a year.
What are the most common mistakes to avoid when making survival chicken jerky and cubes?
Common errors include using too much regular salt instead of curing salt, drying at too high a temperature (which cooks the meat), sealing before the meat is fully dried, and leaving the oven door fully closed, which steams rather than dehydrates.
Why does this Survival Kitchen 1930 recipe use a pureed meat paste instead of slicing whole chicken breasts?
Pureeing breaks down long muscle fibers, preventing the final product from becoming shoe‑leather hard. The paste also allows even distribution of curing salt and spices, ensuring consistent safety and flavor throughout each strip or cube.
Can I make the survival chicken jerky ahead of time and how should I store it?
Yes. After vacuum sealing, store the bags in a cool, dark pantry. Properly sealed jerky can remain safe and tasty for 12 months or longer. For extra protection, place the sealed bags inside a Mylar bag with an oxygen absorber.
What texture and appearance should I look for when the jerky is done?
The jerky strips should be dry to the touch, flexible enough to bend without breaking, and have a uniform deep‑red color from the paprika. The cubes should be completely dry, matte, and break apart easily when snapped.
How do I know when the jerky and cubes are fully dried and safe to vacuum seal?
When a piece snapped in half feels dry inside and no moisture is released, and the surface no longer feels tacky, the meat is fully dehydrated. A food‑grade moisture meter reading below 10 % confirms safety.
What does the YouTube channel Survival Kitchen 1930 specialize in?
Survival Kitchen 1930 focuses on low‑tech, long‑term food preservation methods, wilderness cooking, and budget‑friendly recipes designed for emergency preparedness and self‑sufficiency.
How does the YouTube channel Survival Kitchen 1930's approach to American survival cooking differ from other prepper channels?
Survival Kitchen 1930 emphasizes using everyday pantry ingredients, minimal specialized equipment, and detailed scientific explanations (like nitrite safety) rather than relying on expensive commercial dehydrators or pre‑made mixes.
Last updated: September 6, 2026
