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
Lamb Jerky | Commercial Dehydrators
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
macros
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 inage
Accessories

40 x 40cm Premium Silicone Non-Stick Solid Mats

Each
£ 39.00 
main inage
Accessories

40 x 40cm Premium Silicone Non-Stick Mesh Mats

Each
£ 45.00 
main inage
Accessories

40 x 40cm Stainless Steel Mesh Trays

Each
£ 85.00 
SALE 45% OFF
Most Popular
Main image recipe
Sale 44% Off
Large Capacity
Main image recipe
Sale 20% Off
Main image
High-Capacity Industrial Dehydrators

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

starting
price
£ 23,295.00 
Sale 27% Off
Main image
High-Capacity Industrial Dehydrators

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

starting
price
£ 32,995.00 
Sale 33% Off
Main image
High-Capacity Industrial Dehydrators

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

starting
price
£ 49,869.00 
Machine recommendation
Lamb Jerky | Commercial Dehydrators
Servings
Serves
4 Serves
Prep time icon
Prep time
5 minutes
Dehydration time
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
macros
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.
comments and reviews
more recipes
Dehydrated Meats

Western Meat Jerky | Commercial Dehydrators

Western Meat Jerky is unlike any jerky you’ve ever eaten. The recipe combines classic flavors and makes store-bought jerky taste like trash. This Western Meat Jerky will make you question why you ever ate store bought jerky and begs for you to check out the rest of our meat snacks.

Read more
Dehydrated Meats

Venison Jerky | Commercial Dehydrators

If you love deer meat, this jerky will make you want to have this as your main jerky. Incredible flavor and texture.

Read more
Dehydrated Meats

Thai Sweet Chili Jerky | Commercial Dehydrators

Thai sweet chili sauce is a combination of chili peppers, vinegar, sugar, salt and starch. It is a popular Asian condiment, but also works well as a marinade for beef and chicken. The sugar in the sauce balances the heat from the peppers and complements the umami flavor of the jerky.

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/