Lamb Or Goat Heart Jerky Recipes
LAMB JERKY
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
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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