Lamb Or Goat Heart Jerky Food

LAMB JERKY

Steps:

• 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").
• Combine all marinade ingredients in a bowl, mix well and add lamb.
• Put on a plate or shallow dish, cover and marinate overnight in refrigerator. Turning once or twice to re-coat is a good idea.
• Place foil on a lower rack in the oven to catch fat / marinade.
• 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.
• 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.

THIS GOAT IS A REAL JERK

Steps:

• Trim meat and cut into bite size cubes.
• In a bowl, combine meat with lemon juice, stir, then add onions, garlic thyme, curry paste, pepper, salt, and minced scotch bonnet (habenaro).
• Cover and let stand in the refrigerator over night.
• Heat oil in skillet and brown the meat.
• Add water and simmer for one hour.
• Add cubed squash and more water if needed and simmer till squash is tender.
• Cook rice in rice cooker using coconut milk instead of water.
• Serve stew over cooked rice.