Lamb Jerky

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 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

Recipe

• 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 combine all marinade ingredients in a bowl, mix well and add lamb.
• 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 place foil on a lower rack in the oven to catch fat / marinade.
• 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 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.