Kangaroo Jerky | Homemade Jerky

G’day mate! How ya going?

I’d like to share with ya some history and benefits of kangaroo meat from the land down under – Australia. Then you’ll find some recipes for kangaroo jerky.

Australian animals composition with map of Australia mainland with icons of landmarks plants and animals habitat vector illustration

Kangaroo in the wild. Representing the Outback and kangaroo jerky.

Brief History of Kangaroo Jerky: From the Bush to the Backpack

Kangaroo jerky might sound like a modern novelty to some, but its roots trace back thousands of years to Australia’s Indigenous cultures. Before it became a high-protein snack on health food store shelves or a favorite among adventurous foodies, kangaroo meat was a vital source of nourishment for Aboriginal Australians, and drying meat was one of the most practical ways to preserve it.

Traditional Origins

Australia’s First Nations peoples have hunted kangaroos for tens of thousands of years, using every part of the animal with great respect. While the word “jerky” is not native to Aboriginal languages, the practice of drying kangaroo meat over low fires or in the sun was a traditional preservation method. This early form of jerky made it possible to store protein during times when fresh food wasn’t readily available, especially in the dry, arid outback.

These early bush-preserved meats were sometimes combined with native spices and ingredients like wattleseed, saltbush, and even crushed pepperberries — all of which added flavor and aided preservation.

Modern Revival

Fast-forward to the 20th century, and kangaroo meat began to find a new role in Australian cuisine, not just as bush tucker but as a lean, healthy alternative to red meat. Jerky made from kangaroos became increasingly popular due to the meat’s high protein and low-fat content. It’s often favored by athletes, hikers, and hunters looking for a nutrient-dense, packable snack.

With modern dehydration equipment, vacuum sealing, and a growing awareness of bush foods, kangaroo jerky has found its way into gourmet snack aisles, often flavored with uniquely Australian ingredients like Tasmanian pepperberry, lemon myrtle, and native thyme.

A Taste of the Land Down Under

Today, kangaroo jerky is enjoyed across Australia and exported internationally. It’s a snack that reflects the deep traditions of Indigenous foodways and the modern Australian emphasis on sustainability; kangaroos are wild-harvested under strict controls, making them one of the country’s most sustainable meat sources.

Whether you’re making it at home or picking it up from a specialty store, kangaroo jerky connects the past to the present — delivering bold flavor, lean nutrition, and an authentic taste of the Outback.

A Note About the Recipes.

Kangaroo jerky uses some native spices from Australia, but you are in luck as I will give you the places to order those spices, as well as where to find kangaroo meat in the USA.

I’ve also dedicated a page to spices and ingredients from Australia. Go Here

Strips of kangaroo jerky. — Kangaroo Jerky Strips

Classic Australian Bush Spice Kangaroo Jerky

This recipe uses traditional Australian bush spices to bring out the natural flavors of kangaroo meat.

Ingredients:

2.2 lbs. (1 kg) kangaroo meat (topside or silverside)
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon native Australian herbs (such as wattleseed or lemon myrtle)

Instructions:

Trim any visible fat from the kangaroo meat and slice it into thin strips.
In a bowl, combine all the spices, sauces, and herbs to create the marinade.
Place the meat strips into the marinade, ensuring even coating.
Marinate in the refrigerator for at least 6+ hours, preferably overnight.
Remove the meat from the marinade and pat dry.
Arrange the strips on dehydrator trays or oven racks.
Dehydrate at 160°F (71°C) for 4–6 hours, or until the jerky reaches your preferred level of dryness.
Allow it to cool before storing it in an airtight container. You can also store in the refrigerator.

This recipe offers a taste of the Australian outback with its unique blend of native spices.