Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 539 kcal | 153 kcal |
| Protein | 52 g | 14.7 g |
| Fat | 35.2 g | 10 g |
| saturated | 15.2 g | 4.3 g |
| Carbohydrate | 0 g | 0 g |
| sugars | 0 g | 0 g |
| Fibre | 0 g | 0 g |
| Sodium | 176 mg | 50 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 2.2 kg lamb loin
- 88 grams original bacon cure
- chilli flakes
- lime
- cracked rainbow pepper
- mixed herbs
- Jerk seasoning
- Indonesian long pepper
- caraway
Instructions
- Start by cutting the lamb loin, put it in a bag, and coat it with the bacon cure. Ensure the bag is well-tied before refrigerating for a day.
- After about 24 hours, your lamb should look pink.
- If it's not, that means it needs more curing time.
- Transfer the lamb to a tray and cut into the middle of its largest part.
- On the cutting board, add your seasoning ingredients. You can add flavorings if you want. Roll the meat in the ingredients for even coating.
- Arrange the prepared meat in your dehydrator trays, ensuring they are in a single layer.
- Adjust your dehydrator temperature to 46 °C and allow it to dry for 13 hours.
- When testing for doneness, the lamb jerky will snap on its grain and not just bend. It needs another dehydrating hour if the meat bends at this stage.
- When done, remove the lamb jerky and allow it to cool for about 60 minutes before storing in tightly sealed bags or containers.
