Ahh jerky. That wonderful salted and dehydrated meat that makes an excellent snack. I have never been one to turn down some beef jerky. In recent years with more and more people being conscious about what they eat jerky is now available in the turkey kind.
Yes its delicious by the way, but what if you could have something even better? I nearly fell out of my chair when researching recipes and I came across this beautiful recipe.
Lamb jerky!
You can make jerky out of just about any kind of meat. Drying meat is not a new concept, is has been around for hundreds of years. Jerky was not only a handy snack for many early civilizations it was survival food when game meats were depleted due to harsh conditions.
Let me know what you think of this recipe from Running To The Kitchen.
Ingredients
- 2-3 pounds boneless leg of American lamb, trimmed of all fat
- 1/3 cup low sodium soy sauce
- 3 tablespoons worcestershire sauce
- 1 1/2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 tablespoon oregano
- 1/2 teaspoon freshly ground black pepper
Instructions
- Place the trimmed American lamb in the freezer for about 1 hour to make it easier to slice.
- Combine the remaining ingredients in a small bowl and whisk together.
- Remove the lamb from the freezer and thinly slice so the grain is running lengthwise.
- Place a layer of slices in a 9×13 dish.
- Brush the seasoning over the lamb slices.
- Continue layering the meat and brushing the seasoning on. Cover with plastic wrap and refrigerate overnight to marinate.
For dehydrator option:
- Place the marinated lamb slices on racks of a dehydrator and dehydrate at 145 degrees for 6 hours until dried and crispy.
For oven option:
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Heat oven to 175 degrees. Use convection option if you have it.
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Line a baking sheet with aluminum foil and place a wire rack on top.
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Place the lamb slices on the rack in a single layer, do not overlap.
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Bake for 4 hours until dried and crispy.
Recipe source: Running To The Kitchen
Photo source: Living My Dream Life On The Farm
