Gorging Grizz here.
Many of you requested instructions for your servants learn how to make delectable dehydrated chikkun jerky.
First we get Mommy, particularly when she's already hot and sweaty and still in her yoga clothes, to fire up the big (Scouty) stew pot filled with water and a tablespoon of salt. While she waits for the water to boil she trims off the gross fatty bits (which make the water foam like crazy) from the boneless skinless chix titz--and shoos cats off the counter.
Then she boils them up, about six at a time, 10 minutes per batch. And shoos cats off the counter.
At this point Mommy gets tired of shooing so she minces up some steaming Sacrificial Chikkun for us, burning her fingers. Which we reject, in favor of this:
Licking the chikkun slices!
For which we are, once again, shooed, apparently for disturbing the avian artistic array.
After the titz cool on a rack for a half hour or so Mommy thinly slices them and puts them the dehydrator rack, and after 6-7 hours at 135℉ we have Incomparable Nomminess!
At this point we
swat do the Self-Shooing Shuffle to optimize distribution...
So, to summarize:
trim and boil boneless skinless chicken breasts in salted water for about 10 minutes (shoo)
cool--counter (shoo) or refrigerator (delayed shooing)
slice about 3/16" (3-4 mm) thick (activate extreme shooing skillz)
dehydrate until almost crisp
XX Glutted Grizz XX