Lamb Jerky

Ingredients

• 750 g lamb fillets
• toothpicks
• 1/4 cup soy sauce
• 1/4 cup worcestershire sauce
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon celery seed

Directions

1. 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. 2

   Combine all marinade ingredients in a bowl, mix well and add lamb.

3. 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. 4

   Place foil on a lower rack in the oven to catch fat / marinade.

5. 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. 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.