Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
view
Serves
4 Serves
Prep time
5 minutes
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
- ��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 115°F (46°C) and allow it to dry for 12-13 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.
