The 1930s Trick That Stores Chicken for 365 Days

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. Puree the Remaining Meat

   Blend the remaining diced meat with the other 2 Tbsp water until smooth.

   Time: PT10M

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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