Lamb Jerky

Ingredients

• 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.