With a few simple ingredients and a trusty oven, you can make homemade lamb jerky that is both healthy and delicious!Homemade lamb jerky is not a challenging project. It doesn’t take weeks of drying out in a 100 year old underground cedar shelter. Instead, you can start in the morning and enjoy your jerky by mid-afternoon! All you need are some common grocery store items and a dehydrator. If you don’t have a dehydrator, you can simply use your oven. Just be sure to get yourself some quality baking sheets with fitted racks, and your results should be the same.
Continue reading to learn what you will need to make your own lamb jerky, and how to get started. Once you learn the basic guide to making lamb jerky, you can begin using your imagination and create your own unique flavors and versions! The possibilities are literally endless!
What You Will Need:
🗹 If using an oven, you will need baking sheets with fitted racks and liners.
🗹 If using a dehydrator, your kit should come with all the necessary components. Follow the manufacturers’ instructions for setup and operation.
🗹 The best cut of lamb to use for making jerky is lamb flank steak. You can find this cut at your local butcher, or custom request it from your lamb meat provider.
1 ½ lbs. Lamb Flank Steak
1/4 Cup Worcestershire Sauce
1/4 Cup Soy sauce
1/2 tsp. Garlic powder
1 tsp. Onion powder
1/4 tsp. Pepper
1/2 tsp. Salt
Vegetable Oil Cooking Spray
Large Mixing Bowl
Large Food Container and Fitted Lid
➀ Start by prepping your meat. Trim all the visible fat.
➁ Place your meat in the freezer for 1 hour. It should be firm, but not hard or frozen.
➂ Take your meat out of the freezer and cut it into ¼ inch thick jerky slices. Place aside.
➃ In your large mixing bowl, combine the soy sauce, Worcestershire sauce, and seasonings until they are completely dissolved.
➄ Add the lamb meat to the bowl and use your hands to mix the seasonings onto the meat. Be sure the meat is fully-coated.
➅ Place your seasoned lamb meat in your large food storage container and cover it with the lid. Be sure it is air-tight.
➆ Place your container in the refrigerator and let it marinate for at least 8 hours, stirring occasionally. For ultimate flavor, it is best to wait one full day.
➇ After several hours in the refrigerator, take your meat
❶ If you are using a dehydrator, generously coat the racks with vegetable cooking spray. If you are using your oven, place the racks over your rimmed baking sheets and coat them with cooking spray.
❷ One piece of meat at a time, shake off any excess liquid and place each strip onto your racks. Do not overlap the strips, but keep them close together.
❸ Meat should be dried at 140 degrees Fahrenheit. Preheat your oven or set your dehydrator according to the manufacturers’ instructions.
❹ Cook your jerky for 6 to 8 hours, or until it cracks (not breaks) when you bend it. Be sure to let the jerky cool for 5 minutes on the rack before you taste it.
Congrats! You Just Made Your Own Lamb Jerky!
Store your lamb jerky in a cool, dry place. Use containers that are air-tight and insect-proof. You can also refrigerate or freeze your lamb jerky, but keep in mind that cold jerky will accumulate moisture from within the air when you take it out of the cold.