Kangaroo Biltong
Kangaroo meat is one of the leanest and most protein-rich meats in the world and is ideal for making biltong. With an Australian-inspired spice blend of lemon myrtle and wattleseed, this biltong becomes a truly unique flavor experience. Natural air drying preserves all valuable nutrients.
Ingredients(for 1 kg)
Instructions
Meat Preparation
15 minutesRemove all tendons, silver skin, and fat remnants from kangaroo meat. Cut ALONG the grain into uniform 2 cm thick strips. Remove all visible tendons as they become tough during drying.
Curing and Seasoning
3-4 hoursSpray or moisten meat strips with apple cider vinegar. Mix all dry ingredients and rub strips thoroughly on all sides. Layer in a tray, cover, and cure in refrigerator for 3-4 hours. Turn occasionally.
Drying
3-5 daysPat strips dry and hang on meat hooks or wooden skewers in a ventilated area at 18-25 °C. Check daily for mold growth – remove immediately at any sign. Done when outside is dry and dark, inside still slightly moist.
Finishing
10 minutesRemove finished biltong and wrap in paper or cotton cloth. Store cool and dry. Consume within 1-2 weeks or store vacuum-sealed for up to 6 weeks in the refrigerator. Slice thinly to serve.
Pro Tip
Kangaroo meat has very little fat and therefore dries faster than beef. Dry for a shorter time for a juicier result. Lemon myrtle is available at Australian specialty stores and provides a unique citrus aroma.
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