Lamb Jerky

750 g lamb fillets
toothpicks
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 seeds

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.

- Peter J