Kangaroo Jerky

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I love kangaroo meat, much to the disappointment of my mother who can’t stand the thought of eating it. But it’s a great, lean meat and one I realised would be perfect for jerky! Paired with red wine, kangaroo is delicious and this jerky is no exception. Definitely a great jerky that makes a nice change from beef! You an expect it to last a month stored in an airtight container or close to 2 months if you vac pack it. If you store in the fridge it will also keep longer.

 

Kangaroo Jerky

 

1kg kangaroo fillet

2 cups red wine

2 cloves garlic, minced

1 red onion, roughly chopped

1 bunch chives, finely chopped

Cut thin strips against the grain. Pound with meat mallet if too thick. You want a thickness of a few millimetres. Mix all other ingredients to make a marinade. Add strips. Toss and marinate overnight to 24 hours in ziplock bag, push out the air before sealing.

Lay strips in dehydrator trays, spaced apart. Make sure to wipe off any pieces of onion with your hands as you go. Dehydrate at 70C for approx 4-6 hours, rotating trays every hour. Check after 4 hours then take out strips as they are done and set aside and continue dehydrating the rest until all meat is finished. Remember the less jerky you have in your dehydrator, the quicker it will be ready. The weight of the jerky you end up with will be approximately a third of the weight you started out with.

 

Nutritional Info (for whole recipe):

Cals – 236.6

Fat – 0.8g

Protein – 36.6g

Total Carbs – 3.2g

Fibre – 0g

Sugars – 0g

Net Carbs – 3.2g