Homemade Kangaroo Jerky

Step 1

Select a lean cut of the meat of your choosing. The less fat the better (we suggest topside/silverside). Chill thoroughly for easy cutting.

Step 2

Thinly slice in 5-6mm strips (or as desired)

Step 3

Season with Hi Mountain Jerky Seasoning and Cure. Approx 1.5 Tbsp per 1kg of meat for each. Cover and refrigerate for 24 hours.

Step 4

Spray with Misty Gully Liquid Smoke (optional)

Step 5

Place into dehydrator, oven (leave door open a crack), or smoker. Cook at 93c for 60-90 mins. Taste regularly to determine when done.

Step 6

Remove from oven/smoker and place in container or bag and place in fridge to cool.