Traditionally, chicken and other poultry jerky has been made by increasing the temperature of the oven and cooking it longer to dry it out more. But not Boyd Specialties. We custom designed our oven system to inject moisture into the chamber while the jerky is being cooked and then slow dried so that it has the same tender juicy taste as our beef jerky. Because of this revolutionary process, our chicken jerky has the same 12 month shelf life as the beef product we cook. The final product is a taste and texture that seems to have just fallen off the bone. The only thing that’s missing is the bleu cheese.