Basic Lamb Jerky Recipe

1 1/2 lb Lamb flank steak
1/4 Cup Soy sauce
1/4 Cup Worcestershire Sauce
1 tsp Onion powder
1/4 tsp Pepper
1/2 tsp Garlic powder
1/2 tsp Salt
Vegetable oil cooking spray

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.