Dehydrated Recipes

Lamb Jerky | Commercial Dehydrators

This lamb jerky is the one of the tastiest jerkys you can find. It will keep you going on your next hiking trip and serve as a healthy, filling snack that won't make you feel guilty afterwards.

Shop Nutrition Products
Machine recommendation
Recommended machine
Servings Icon
Serves
4 Serves
Prep time icon
Prep time
5 minutes
Dehydration time icon
Dehydrating time
36 hours 15 minutes
Ingredients
  • 100g lamb loin
  • 4g original bacon cure
  • chili flakes
  • lime
  • cracked rainbow pepper
  • mixed herbs
  • Jerk seasoning
  • Indonesian long pepper
  • caraway
Ingredients
macros
  • 100g lamb loin
  • 4g original bacon cure
  • chili flakes
  • lime
  • cracked rainbow pepper
  • mixed herbs
  • Jerk seasoning
  • Indonesian long pepper
  • caraway
Instructions
  1. ��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.
  2. After  about  24  hours,  your  lamb  should  look  pink.
  3. If it's not, that means it needs more curing time.  
  4. Transfer the lamb to a tray and cut into the middle of its largest part.  
  5. On the  cutting  board,  add  your  seasoning ingredients. You can add flavorings if you want. Roll the meat in the ingredients for even coating.  
  6. Arrange  the  prepared  meat  in  your  dehydrator trays, ensuring they are in a single layer.
  7. Adjust  your  dehydrator  temperature  to  115°F (46°C)  and allow it to dry for 12-13 hours.  
  8. 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.
  9. When done, remove the lamb jerky and allow it to cool  for  about  60  minutes  before  storing  in  tightly sealed bags or containers.
This article continues
Premium COMMERCIAL & INDUSTRIAL FOOD DEHYDRATORS
ENGINEERED & DESIGNED FOR THOSE WHO ARE SERIOUS ABOUT DEHYDRATING
main image
Accessories

20 x 30cm Premium Silicone Non-Stick Mesh Mats

Each
$ 54.95 
main image
Accessories

20 x 30cm Premium Silicone Non-Stick Solid Mats

Each
$ 49.95 
main image
Accessories

20 x 30cm Stainless Steel Mesh Tray

Each
$ 101.95 
SALE 28% OFF
Most Popular
Main image
SALE 54% OFF
Large Capacity
Main image
Main image
High-Capacity Industrial Dehydrators

1 Trolley / 30 - 60 Tray / 8.8 - 17.7m² Total tray area

starting
price
$ 42,559.00 
Main image
High-Capacity Industrial Dehydrators

2 Trolley / 60 - 120 Tray / 17.7 - 35.3m² Total tray area

starting
price
$ 59,995.00 
Main image
High-Capacity Industrial Dehydrators

4 Trolley / 120 - 240 Tray / 35.3 - 70.7m² Total tray area

starting
price
$ 89,995.00 
Machine recommendation
Main image
Prep time icon
Serves
4 Serves
Prep time icon
Prep time
5 minutes
Dehydration time icon
Dehydrating time
36 hours 15 minutes
Ingredients
  • 100g lamb loin
  • 4g original bacon cure
  • chili flakes
  • lime
  • cracked rainbow pepper
  • mixed herbs
  • Jerk seasoning
  • Indonesian long pepper
  • caraway
Ingredients
macros
  • 100g lamb loin
  • 4g original bacon cure
  • chili flakes
  • lime
  • cracked rainbow pepper
  • mixed herbs
  • Jerk seasoning
  • Indonesian long pepper
  • caraway
Instructions
  1. ��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.
  2. After  about  24  hours,  your  lamb  should  look  pink.
  3. If it's not, that means it needs more curing time.  
  4. Transfer the lamb to a tray and cut into the middle of its largest part.  
  5. On the  cutting  board,  add  your  seasoning ingredients. You can add flavorings if you want. Roll the meat in the ingredients for even coating.  
  6. Arrange  the  prepared  meat  in  your  dehydrator trays, ensuring they are in a single layer.
  7. Adjust  your  dehydrator  temperature  to  115°F (46°C)  and allow it to dry for 12-13 hours.  
  8. 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.
  9. When done, remove the lamb jerky and allow it to cool  for  about  60  minutes  before  storing  in  tightly sealed bags or containers.
more recipes
Dehydrated Meats

Backwoods Buck Jerky

Backwoods Buck Jerky is a flavorful, dried and seasoned meat snack made from deer meat. It's a popular choice among hunters and outdoor enthusiasts and can be used in recipes like stews and chili to add a savory flavor.

Read more
Dehydrated Meats

African Peppered Beef Jerky | Commercial Dehydrators

Easy to make, this recipe is a great way to change up your usual beef jerky routine. The black pepper kick and classic jerky flavor are a winning combination that any beef jerky fan will love!

Read more
Dehydrated Meats

Asian Jerky | Commercial Dehydrators

This jerky has a touch of ginger and sesame for an Asian flavor. As an additional safety measure, heat meat strips in oven for 10 minutes at 275 degrees after dehydrating is complete.

Read more
Dehydrated Meats

South African Biltong Recipe | Create your perfect biltong

Biltong is a great snack, with great potential for modifying the recipe to your unique preferences. In this blog, we take a look at some of the possible variations and share our favorite South African biltong recipe.

Read more
Back to TopBack to Recipes Home

Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/