Lamb Jerky Recipe


  • 1 1/2 pound of lamb (or any meat type)
  • 1/2 cup of Worcestershire Sauce
  • 1/2 cup of soy
  • 1/4 teaspoon of fresh ground black pepper
  • 1/2 teaspoon of Salt
  • 1/2 teaspoon of Garlic powder
  • 1 teaspoon of Onion powder
  • 2 teaspoons of Armagnac or Cognac
  • Vegetable oil cooking spray


  1. Slice meat 1/4 inch thick, ridding all fat.
  2. After mixing all of your ingredients together, coat meat strips evenly and thoroughly and let sit in the fridge over night, or to your preference.
  3. Once you have lightly sprayed your racks, lay out the strips but do not touch or overlap one another.
  4. Let meat dry at 140 for 5-10 hours, or to your preference. Jerky should be bendable without snapping or being too chewy. Enjoy!

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