📝 About This Recipe
Experience the rugged flavors of the Australian wild with this lean, protein-packed kangaroo jerky. Because kangaroo is incredibly low in fat and high in iron, it takes on a deep, gamey richness that is beautifully balanced by a marinade of smoky soy, native wattleseed, and a sharp cracked pepper finish. This recipe uses a low-and-slow smoke-drying technique to transform the tender loin into a sophisticated, chewy snack that is as healthy as it is bold.
🥗 Ingredients
The Meat
- 2 lbs Kangaroo Loin or Fillet (trimmed of any silver skin, partially frozen for easier slicing)
The Umami Marinade
- 1/2 cup Soy Sauce (low sodium preferred)
- 1/4 cup Worcestershire Sauce
- 2 tablespoons Apple Cider Vinegar (to help tenderize the lean fibers)
- 1 teaspoon Liquid Smoke (hickory or mesquite flavor)
- 2 tablespoons Honey (for a touch of sweetness and glaze)
Spices and Aromatics
- 2 tablespoons Black Peppercorns (coarsely cracked)
- 1 tablespoon Roasted Wattleseed (optional, for authentic nutty/coffee notes)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Chili Flakes (adjust for desired heat level)
- 1/2 teaspoon Sea Salt (adjust based on saltiness of soy sauce)
👨🍳 Instructions
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1
Place the kangaroo meat in the freezer for about 45-60 minutes. You want it firm but not frozen solid; this makes it much easier to achieve uniform, thin slices.
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2
Using a very sharp chef's knife or a meat slicer, slice the kangaroo against the grain into strips approximately 1/8 to 1/4 inch thick. Slicing against the grain ensures the jerky is easier to chew.
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3
In a large glass bowl or a heavy-duty gallon-sized zip-top bag, whisk together the soy sauce, Worcestershire sauce, apple cider vinegar, honey, and liquid smoke.
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4
Add the garlic powder, onion powder, smoked paprika, chili flakes, and half of the cracked black pepper to the liquid mixture. Whisk until the honey is fully dissolved.
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5
Submerge the kangaroo strips into the marinade, ensuring every piece is thoroughly coated. If using a bag, squeeze out as much air as possible before sealing.
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6
Refrigerate the meat for at least 12 hours, though 24 hours is ideal for the deep flavors of the kangaroo to marry with the spices.
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7
When ready to cook, preheat your smoker or dehydrator to 160°F (70°C). If using an oven, set it to its lowest possible setting and prop the door open slightly with a wooden spoon.
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8
Remove the meat from the marinade and pat each strip lightly with paper towels to remove excess moisture. You want them damp, but not dripping.
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9
Lay the strips in a single layer on your drying racks, ensuring they do not touch or overlap. This allows for even airflow and drying.
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10
Sprinkle the remaining cracked black pepper and the roasted wattleseed over the top of the strips, pressing them lightly into the meat so they adhere.
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11
Smoke or dehydrate for 5 to 7 hours. Start checking the texture at the 4-hour mark.
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12
The jerky is done when it bends and cracks but does not snap in half. It should have a dry, leathery texture throughout with no soft, 'meaty' spots in the center.
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13
Remove the jerky from the heat and let it rest at room temperature for 30-60 minutes to 'condition.' This allows any remaining internal moisture to distribute evenly.
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14
Store the finished jerky in an airtight container or vacuum-sealed bag. It will keep for 2 weeks in a cool pantry or up to 2 months in the refrigerator.
💡 Chef's Tips
Always slice against the grain for a tender chew; slicing with the grain results in a very tough, stringy jerky. Kangaroo is extremely lean, so avoid adding any oil to the marinade as it can go rancid and spoil the jerky. If using an oven, place a baking sheet on the bottom rack to catch any drips and prevent smoke in your kitchen. For a deeper smoke flavor without a smoker, increase the liquid smoke to 2 teaspoons, but be careful as it can become overpowering quickly. If the jerky feels 'tacky' or sticky after 6 hours, it likely needs more time; it should feel dry to the touch.
🍽️ Serving Suggestions
Pair with a cold Australian Pale Ale or a crisp Lager to cut through the peppery spice. Serve as part of a 'Bushman's Charcuterie' board with sharp cheddar cheese and dried apricots. Chop into small bits and toss into a rugged hiking trail mix with macadamia nuts and seeds. Enjoy as a high-protein post-workout snack or a lightweight fuel option for long treks. Pairs exceptionally well with a glass of bold Shiraz if serving as a gourmet appetizer.