Homemade Kangaroo Jerky Recipe
Jerky is really simple to make and one of the quickest things to cure. What’s more – you don’t need any special equipment to make it! With the Hi Mountain Jerky Cure and Seasoning Kits making jerky is made even simpler.
Ingredients: 
- Kangaroo meat (or another lean cut of meat)
- Hi Mountain Hunter’s Blend Jerky Cure and Seasoning Kit
Method:
- Select a lean cut of the meat of your choosing. The less fat the better (we suggest topside/silverside). Chill thoroughly for easy cutting.
- Thinly slice in 5-6mm strips (or as desired)
- Season with Hi Mountain Jerky Seasoning and Cure. Approx 1.5 Tbsp per 1kg of meat for each. Cover and refrigerate for 24 hours.
- Spray with Misty Gully Liquid Smoke (optional)
- Place into dehydrator, oven (leave door open a crack), or smoker. Cook at 93c for 60-90 mins. Taste regularly to determine when done.
- Remove from oven/smoker and place in container or bag and place in fridge to cool.
- Enjoy!
How to Make Kransky
This recipe is made super easy with our Misty Gully Kransky Seasoning. 150g of the seasoning will make over 5kg of sausages.
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