Kangaroo Jerky

Kangaroo Jerky

Jerky is the ultimate multi-purpose snack. The BEST salty accompaniment to Friday night drinks with friends or kids lunchboxes. It’s pretty forgiving too, so I recommend you experiment with all your favourite flavours. I’ve used kangaroo.

It’s ideal for jerky because it’s really lean; fat does not dehydrate and goes rancid, so this is important. It’s also high in protein, iron, is super delicious and cheap, although any other gamey meat will also work, just ensure to cut off all the excess fat and sinew.


  • 120g soy sauce
  • 60g honey
  • 1 garlic clove, peeled and pounded
  • 4g ginger, peeled and pounded
  • 5g chilli powder
  • 1 tbs of rice wine vinegar
  • 1 tsp coriander seeds (lightly toasted to release natural oils)


  1. Mix all ingredients in a bowl
  2. Butterfly your kangaroo steak and cut into strips of 2cm wide, following the grain.
  3. Cover in marinade, place in a zip lock bag in the fridge and allow at least 24 hours for the meat to soak up the flavours.
  4. Set oven on 100C, put foil onto the bottom of the oven to collect any drips, and lay the strips onto the oven racks. Wedge the door open with a wooden spoon to ensure good ventilation –remember you are drying, not cooking the meat.
  5. Dry for four hours, depending on your desired outcome. I continue until the jerky is fully dry and dark throughout and bends to a tear without beads of moisture.

Allow jerky to cool before packing it away to prevent sweating.