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Caprine Cuisine Recipe - "Goat Jerky"

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Submitted by Garry Vroegh



  • 1 cup Worcestershire Sauce
  • 1/2 cup Soy Sauce2 Tsbs. Brown Sugar
  • 2 large Cloves Garlic

    How to Prepare:

    Mix all liquids together, stir in brown sugar until dissolved.
    Crush the Garlic and add to liquid - stir.
    Add thinly sliced chevon - 1/8" to 1/4" thick.
    Trim off all Fat (since fat can cause spoilage of your jerky).
    Add meat to marinade mixture.
    let set, covered in the frig., for at least 6 hours
    Stir meat occasionally to ensure all meat is well marinated.

    Now to dehydrate-
    you can place in oven at 150 degrees F. - No Higher - you want
    to dry it, not cook it.

    Put jerky strips on a cooling rack and then place rack on a cookie sheet in the middle of the oven.

    Turn jerky approx. every 2 hrs to ensure even drying. Using the oven it can take 6-8 hrs to dry thoroughly.

    I use an inexpensive food dehydrator (Mr. Coffee - motor driven fan, 5 stackable trays) which takes only 4-6 hours depending on the meats thickness.

    You can store the jerky in an air tight container for 5 days (assuming the family doesn't eat it the first day!) or you can refrigerate for 1 wk. or freeze for a month or more.

    Take it from me - it will never last that long! (makes approx. 1 1/2 lbs-jerky)

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