Caribbea-style Goat Jerky

Prep Time: 7 to 25 hours

Drying Temp: 165° to 185°F

Drying Time: 4 to 6 hours

Yield: 14 to 20 (1-ounce) servings

INGREDIENTS:

• ^1/4  cup orange powder

• 3 tablespoons brown sugar

• 2 tablespoons Pickapeppa or Worcestershire sauce

• 1 tablespoon fresh lime zest or 1 teaspoon chopped dried lime zest or ^1/8 teaspoon lime zest powder

• 2 teaspoons shallot powder

• 2 teaspoons scallion powder

• 1^1/2 teaspoons crushed dried thyme leaves

• 1^1/2teaspoons table salt or 1 tablespoon kosher salt

• 1^1/2 teaspoons garlic powder

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• ^1/2 teaspoon ginger powder

• ^1/2 teaspoon habanero or other hot chile powder

• 2^1/2 pounds lean goat meat such as leg, rump, loin, or backstrap

PROCEDURE:

1. Combine the orange powder, brown sugar, Pickapeppa sauce, lime zest, shallot powder, scallion powder, thyme, salt, garlic powder, coriander, cumin, ginger powder, and habanero powder.

2. Trim and cut the meat into squares or strips. Add the meat to the marinade and toss until evenly coated. Cover and refrigerate for 6 to 24 hours.

3. Remove the meat strips from the marinade and pat dry. Place the strips on the drying trays without touching.

4. Dry at 165° to 185°F for 4 to 6 hours

5. Turn off the dehydrator and expose the trays to the air. Remove any visible oil beads by patting the meat with towels. Cool until no longer warm, about 30 minutes.

STORAGE:

1 to 2 weeks at room temperature (68°F) in a dark, dry location in an airtight container, 1 to 2 months refrigerated, or 6 months frozen.