This recipe for classic goat jerky is courtesy of former JABGA Area 4 Director Noah Ridding. You can find this and many other tasty recipes in the JABGA "Cooking for the Future", now available in our E-Store.
1 CUP Worcestershire sauce
½ CUP soy sauce
2 TBS brown sugar
2 cloves garlic, crushed
Thinly sliced goat meat (1/8” to ¼" thick)
Mix all liquids.
Stir in brown sugar until dissolved; crush garlic and stir into liquid.
Trim all fat from goat meat. (Fat will cause spoilage of jerky.)
Add meat to marinade, coating thoroughly.
Let sit covered in the refrigerator for a minimum of 6 hours, stirring meat occasionally.
Dehydrate in the Oven
Place meat strips on a cooling rack on a cookie sheet; place the sheet in the middle of the oven.
Dry meat in the oven at least 150 degrees Fahrenheit for 6-8 hours, turning every 2 hours to ensure even drying.
Jerky strips can also be dehydrated in an inexpensive food dehydrator, which may take 4-6 hours minimum.
Store jerky in an airtight container at room temperature for 5 days, in the refrigerator for 1 week, or in the freezer for a month or longer.