Lamb Jerky Recipes

LAMB JERKY

Lamb Jerky image

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.

Provided by Peter J

Categories Lunch/Snacks

Time 6h20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 305.4, Fat 25, SaturatedFat 11, Cholesterol 69.4, Sodium 786.9, Carbohydrate 3, Fiber 0.3, Sugar 1.2, Protein 16.4

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