Hawaiian Lamb Jerky Recipe
July 11th, 2008
Ingredients:
- 2 pounds of lamb (or any meat type)
- 1 Red Chili Pepper – crushed
- 1 garlic clove – minced
- Ginger – crushed
- 3/4 cups of Soy Sauce
- 1 1/2 tablespoons of Sugar
- 2 tablespoons of Hawaiian Salt
Directions:
- Cut meet into strips about 1″ wide and 1/4″ thick.
- Mix the above ingredients and let marinate over night to let those spices really soak in. Be sure and remember to cover up the meat and let marinate in the fridge and not out in room temperature.
- Set your oven to the lowest temperature (150-200) and lay strips on a foil lined cookie sheet for about 5-7 hours, or to your preference. Jerky should bend without snapping and not be too chewy, unless you like it like that, of coarse. Enjoy!
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