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Kangaroo biltong

  • Min. 3kg kangaroo rump
  • Rock salt
  • Coriander
  • 1 cup apple cider vinegar
  • 1 tsp bicarb soda
  • 1 tbsp vegemite
  • Chilli flakes (to taste)
  1. Slice meat into strips approx. 3 cm thick
  2. Line the bottom of an air tight container with a layer of rock salt
  3. Layer the strips of meat over the salt
  4. Sprinkle generously with coriander
  5. Sprinkle a layer of rock salt over the meat and coriander
  6. Repeat steps 3-5 until all meat is in the container
  7. Mix apple cider vinegar, bicarb soda, vegemite and chilli flakes in a bowl
  8. Pour mixture over meat
  9. Place lid on container and leave to cure overnight
  10. Once meat is cured, remove from container and brush off excess salt
  11. Place meat into dehydrator ensuring that there is space around each piece of meat for air to circulate. Drying times will vary according to your preferences (we dry ours for approx. 18 hours and the biltong is still slightly red in the middle).

Here is a video of the process:

Kangaroo biltong

Check out our first video! The HuntShack team put together some Kangaroo biltong and it was delicious. This recipe is great for any lean game meat and makes an awesome high-protein snack for the next time you're out in the field. Let us know if you've made biltong before, or if you decide to after the video!Sporting our Spika gear because it's just as good off the field as it is on 😂

Posted by HuntShack on Thursday, 7 September 2017

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