Kangaroo Jerky
Kangaroo meat is extremely lean and protein-rich, making it ideal for making jerky. A savory marinade of soy sauce, Worcestershire sauce, and ginger gives the jerky an Asian flair. Slow drying in the smoker produces a chewy, flavorful snack product with a long shelf life.
Ingredients(for 1 kg)
Instructions
Slicing & Marinating
12-24 hoursSlice the half-frozen kangaroo meat across the grain into 3-4 mm thin strips. Mix all marinade ingredients, submerge the meat strips, and marinate in the refrigerator at 4 °C. Turn occasionally.
Draining & Drying
1 hourRemove the meat strips from the marinade, drain, and pat dry on both sides with paper towels. Lay out on smoking racks or drying racks without the strips touching.
Smoking & Drying
6-10 hoursPreheat the smoker to 70-80 °C and add manuka and cherry wood chips. Dry and smoke the meat strips for 6-10 hours until they are dry, leathery, and pliable but do not snap. Core temperature must reach at least 70 °C.
Cooling & Storage
1-2 hoursAllow the finished jerky to cool completely on a rack. Store in jars or airtight bags. Shelf life is up to 2 weeks at room temperature and up to 2 months in the refrigerator.
Pro Tip
Kangaroo meat must reach a core temperature of at least 70 °C after drying. If needed, pasteurize the strips for 10 minutes at 100 °C in the oven after drying.
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