Lamb Jerky Recipe #220038
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.
by Peter J
6½ hours | 20 min prep
SERVES 8
- 750 g lamb fillets
- toothpick
- 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
- 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").
- Combine all marinade ingredients in a bowl, mix well and add lamb.
- Put on a plate or shallow dish, cover and marinate overnight in refrigerator. Turning once or twice to re-coat is a good idea.
- Place foil on a lower rack in the oven to catch fat / marinade.
- 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.
- 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.
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5 stars