If you’re looking for a lean snack that’s packed full of protein and healthy as, then this spicy kangaroo biltong( or jerky) which is a true South African staple – and a must have on any safari – is the perfect power snack to have in your pantry. Not only is it truly delicious, but it’s too easy to make. All you need is an air dryer.
What you will need to make this African delicacy and Safari staple
Ingredients
- Kangaroo minute steaks
- Salt
- Pepper
- Brown Vinegar
- Coriander Seeds
Optional Extras - Chilli Flakes
- Garlic
Forget the traditional method of seasoning by NOT soaking the meat overnight
The most popular meat for making Biltong is a lean beef, like sirloin. But deer and kangaroo is an excellent alternative that is not only very lean, but gamey with an earthy taste too. Biltong is certainly a staple in our household. My sons grew up eating biltong as a yummy teething treat. Plus it’s a family favourite when on an African safari. Our preference is for a plain lightly seasoned product that has a hint of chilli to it. Optional seasoning flavours include garlic flakes and or BBQ and Smokey BBQ rubs.
Kangaroo Biltong
A tasty healthy snack that can be enjoyed at any time of day. especially when you're on safari with your favourite sundowner drink in hand. If you have young kids, it's a great addition to the lunchbox and can also be given to teething toddlers. It's packed with protein and a great snack for anyone who's dieting.
Ingredients
- Ingredients
- 800g Kangaroo steaks cut into thin strips about 2cm wide and ½ cm thick
- 10g Crushed Course Salt
- 10g Crushed Pepper
- 5g Crushed Coriander
- 5g Crushed dried Chilli flakes
- 100 ml brown vinegar
- Additional flavours bombs:
- Garlic
- BBQ spice rub
- Smokey BBQ rub
Instructions
Meat Preparation
Cut kangaroo (or other meat) into thin strips about 2cm wide and ½ cm thick
Pour vinegar into a flat bottomed glass dish (not metal)
Layer and place the meat strips into in the dish ensuring that they are evenly covered with the marinade
Let that rest for about 10-15 minutes while you prepare the spices
Spice Rub
Mix together all the rub ingredients - Crushed pepper, Crushed salt, Crushed Coriander seeds , Chilli Flakes
Sprinkle a generous layer of the rub onto a flat service or prep board
Then place a few of the strips of meat side by side on top of this layer of rub
Sprinkle a generous layer of the rub on top of this layer
Repeat the process until all the meat is covered with the rub and the rub is all used up.
Once all of the pieces of meat have been seasoned, place them carefully onto the drying racks of your air dryer
Stack the drying racks and close
Dry at about 35% for 2 days and the biltong will be ready for eating
