Lamb Jerky

Submitted by Peter J

"A fairly standard jerky recipe but using lamb instead of beef and a few ideas I pinched from elsewhere. I thought it came out really well. Time to prepare does not include overnight marination. Makes around 250g of jerky and I put some in some Food Saver bags."

 

• Ready In: 6hrs 20mins
• Ingredients: 10
• Serves: 8

ingredients

• 750 g lamb fillets
• toothpick
• 59.14 ml soy sauce
• 59.14 ml Worcestershire sauce
• 4.92 ml ground black pepper
• 4.92 ml garlic powder
• 4.92 ml onion powder
• 2.46 ml salt
• 2.46 ml chili powder
• 1.23 ml celery seed

directions

1. Cut meat into thin slices cutting with the grain running length-wise. It's easier to cut if partially frozen, and easier to hang on the rack as below if you leave the lamb in relatively long strips (say 15cm / 6").
2. Combine all marinade ingredients in a bowl, mix well and add lamb.
3. Put on a plate or shallow dish, cover and marinate overnight in refrigerator. Turning once or twice to re-coat is a good idea.
4. Place foil on a lower rack in the oven to catch fat / marinade.
5. Put a toothpick through each end on the lamb and use it to hang the meat from the top rack without the meat touching the rack.
6. Cook for 6-8 hours at 60C (140F) with the oven door ajar until dried to desired taste. The door only has to been open a little to let out steam so just pry open a little with a fork or similar.