Lamb Jerky

• 750 g lamb fillets
• toothpick
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon celery seed

1. Cut meat into thin slices cutting with the grain running length-wise. It's easier to cut if partially frozen, and easier to hang on the rack as below if you leave the lamb in relatively long strips (say 15cm / 6").
2. Combine all marinade ingredients in a bowl, mix well and add lamb.
3. Put on a plate or shallow dish, cover and marinate overnight in refrigerator. Turning once or twice to re-coat is a good idea.
4. Place foil on a lower rack in the oven to catch fat / marinade.
5. Put a toothpick through each end on the lamb and use it to hang the meat from the top rack without the meat touching the rack.
6. Cook for 6-8 hours at 60C (140F) with the oven door ajar until dried to desired taste. The door only has to been open a little to let out steam so just pry open a little with a fork or similar.

lamb fillets, soy sauce, worcestershire sauce, ground black pepper, garlic, onion powder, salt, chili powder, celery

Taken from www.food.com/recipe/lamb-jerky-220038 (may not work)