Kangaroo Jerky (Dairy & Egg-Free)

Ingredients

• 500 g Kangaroo Loin
• 1/4 cup Soy Sauce
• 2 tbsp Worcestershire Sauce (Vegan)
• 1 tsp Liquid Smoke
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Black Pepper
• 1 tbsp Brown Sugar

Instructions

1. 1Using a sharp knife, slice the 500 g kangaroo loin against the grain into thin strips, approximately 1/8-inch (3 mm) thick.
2. 2In a medium bowl, whisk together the 1/4 cup soy sauce, 2 tablespoons vegan Worcestershire sauce, 1 teaspoon liquid smoke, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, and 1 tablespoon brown sugar until the brown sugar is fully dissolved and the mixture is well combined.
3. 3Add the sliced 500 g kangaroo loin to the medium bowl with the marinade. Toss the kangaroo slices thoroughly to ensure they are all evenly coated. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight, to allow the flavors to penetrate the meat.
4. 4Preheat your oven to 70°C (160°F). Line two large baking sheets with parchment paper, then place a wire rack on top of the parchment paper on each baking sheet.
5. 5Remove the marinated kangaroo slices from the refrigerator. Take each slice from the marinade, allowing any excess liquid to drip back into the bowl. Arrange the marinated kangaroo slices in a single layer on the prepared wire racks, ensuring no pieces are overlapping.
6. 6Place the baking sheets with the kangaroo slices into the preheated oven. Bake for 4 to 6 hours, rotating the baking sheets halfway through the cooking time to ensure even drying. The jerky is done when it feels dry and leathery to the touch, with no soft or moist spots remaining in the center; it should be firm but still pliable enough to bend without snapping.
7. 7Carefully remove the baking sheets from the oven. Allow the kangaroo jerky to cool completely on the wire racks at room temperature for at least 1 hour. This cooling process is crucial for the jerky to achieve its final firm, leathery texture and to prevent any residual moisture from causing spoilage during storage.
8. 8Once the kangaroo jerky has completely cooled and is firm, transfer it to an airtight container. Store the container at room temperature for up to 2 weeks, or refrigerate for longer storage.

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