Cognac Lamb Jerky Recipe
1½ lb Lamb flank steak
¼ C Soy sauce
¼ C Worcestershire Sauce
1 ts Onion powder
¼ ts Pepper
½ ts Garlic powder
½ ts Salt
2 ts Cognac or Armagnac
Vegetable oil cooking spray
Note: You might think that the cognac or Armagnac flavor will be lost with the soy sauce and Worcestershire, but it will make a difference in the final result. Sherry can also be used for a variation on the theme and will also result in a tasty jerky.
Preparing the jerky: Trim meat of all visible fat and then freeze meat until firm but not hard; then cut into 1/8 to 1/4-inch-thick slices along the grain. In a medium-size glass, stoneware, plastic or stainless steel bowl, combine soy sauce, Worcestershire, onion powder, black pepper, garlic powder, and salt. Stir to dissolve seasonings. Add meat and mix until all surfaces are thoroughly coated. Cover tightly and refrigerate for at least 8 hours or preferably until next day, stirring occasionally; recover tightly after stirring.
Drying the jerky: Depending upon the drying method you’re using, evenly coat dehydrator racks or metal racks with cooking spray; if oven drying, place racks over rimmed baking pans. Lift meat from bowl, shaking off any excess liquid. Arrange meat strips close together, but not overlapping, on racks. Dehydrator and oven drying: Arrange trays according to manufacturer’s directions (if using dehydrator) and dry at 140-degrees until a piece of jerky cracks, but does not break when bent (6 to 8 hours, let jerky cool for 5 minutes before testing). Let jerky cool completely on racks; remove from racks and store in airtight, insect proof containers in a cool, dry place. You may also freeze or refrigerate the jerky, however keep in mind that cold jerky will collect moisture from the air when taken out of cold storage.
Like this post? Tip me with bitcoin!
If you enjoyed reading this post, please consider tipping me using Bitcoin. Each post gets its own unique Bitcoin address so by tipping you're not only making my continued efforts possible but telling me what you liked.