Lamb Or Goat Heart Jerky Recipes

LAMB OR GOAT HEART JERKY

Steps:

• To make slicing the heart easier, they can be frozen for 30 minutes to an hour before slicing. Slice the hearts with a sharp knife into thin slices.
• Put the slices on a non-stick baking sheet or dehydrator tray, and dehydrate on medium-high (135F ) until completely very dry, but still pliable, about 8 hours.
• Alternately, if no dehydrator is available, the heart slices can be baked on the lowest possible setting until dried, with the oven door left ajar until cooked and dry.
• When the slices are completely cracker dry, put them in an air tight container in a cool dry place.
• The heart jerky will last 6 months in a pantry, or 12 months under refrigeration as long as it's in an air tight container.

LAMB JERKY

Steps:

• 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").
• Combine all marinade ingredients in a bowl, mix well and add lamb.
• Put on a plate or shallow dish, cover and marinate overnight in refrigerator. Turning once or twice to re-coat is a good idea.
• Place foil on a lower rack in the oven to catch fat / marinade.
• 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.
• 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.