Kangaroo Jerky Recipes

A Note About Kangaroo Jerky Recipes.

Several of the Kangaroo jerky recipes use 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 the Australian Outback. Go Here

Strips of kangaroo jerky.
Kangaroo Jerky Strips

Red Wine & Garlic Kangaroo Jerky

This recipe combines the robust flavors of red wine and garlic to complement the lean nature of kangaroo meat. Wine, onion, and garlic helps to tenderize lean meat.

Ingredients

  • 2.2 lbs. (1 kg) kangaroo fillet
  • 2 cups of red wine
  • 2 cloves garlic, minced
  • 1 red onion, roughly chopped
  • 1 bunch chives, finely chopped

Instructions

  1. Slice the kangaroo fillet into thin strips, 3 to 4 millimeters/ 1/8 inch thick.
  2. In a bowl, mix red wine, minced garlic, chopped red onion, and chives to create the marinade.
  3. Place the meat strips into a Ziplock bag or container (I prefer glass), pour in the marinade, and ensure all pieces are well-coated.
  4. Marinate in the refrigerator for 8 to 12 hours.
  5. Remove the meat from the marinade and pat dry to remove excess moisture.
  6. Lay the strips on dehydrator trays, ensuring they don’t overlap.
  7. Dehydrate at 160°F (71°C) for approximately 4–6 hours, checking periodically until desired dryness is achieved.
  8. Once dried, let the jerky cool completely before storing it in an airtight container.

When stored properly, this jerky can last up to a month, or longer if vacuum-sealed and/or refrigerated.

Bush Spice Kangaroo Jerky

This recipe incorporates native Australian spices to create a jerky with authentic bush flavors.

Learn where to buy the spices listed in this recipe Australian Spices for Jerky

Ingredients

  • 2.2 lbs. (1 kg) kangaroo meat (topside or fillet), trimmed of all fat
  • 2 teaspoons ground wattleseed
  • 1 teaspoon lemon myrtle powder
  • 1 teaspoon ground pepperberry
  • 2 teaspoons sea salt
  • 1 tablespoon olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey

Instructions

  1. Slice the kangaroo meat into thin strips, approximately 5 mm (3/16 inch) thick.
  2. In a bowl, combine the wattleseed, lemon myrtle, pepperberry, sea salt, olive oil, apple cider vinegar, and honey to create the marinade.
  3. Add the meat strips to the marinade, ensuring they are well coated.
  4. Cover and refrigerate for 12–24 hours.
  5. Remove the meat from the marinade and pat dry with paper towels.
  6. Arrange the strips on dehydrator trays or oven racks, ensuring they do not overlap.
  7. Dehydrate at 160°F (71°C) for 4–6 hours, or until the jerky reaches your desired level of dryness.
  8. Allow to cool completely before storing in an airtight container.

I would love to hear you comments if you make this recipe. Comment on the Ask About Jerky Page

Smoky Garlic & Rosemary Kangaroo Jerky

This recipe infuses the jerky with a smoky flavor complemented by garlic and rosemary.

Another option is eliminate the liquid smoke and use a smoker.

Ingredients

  • 2.2 lbs. (1 kg) kangaroo meat, thinly sliced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon liquid smoke
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon black pepper
  • 1 teaspoon salt
Types of garlic with rosemary top view on a dark textured background Used in several of our kangaroo jerky recipes.
Fresh Garlic & Rosemary

Instructions

  1. In a bowl, mix Worcestershire sauce, soy sauce, liquid smoke, minced garlic, chopped rosemary, black pepper, and salt to create the marinade.
  2. Add the kangaroo meat slices to the marinade, ensuring they are thoroughly coated.
  3. Cover and refrigerate for 12–24 hours.
  4. Remove the meat from the marinade and pat dry with paper towels.
  5. Place the strips on dehydrator trays or oven racks, ensuring they are not overlapping.
  6. Dehydrate at 160°F (71°C) for 4–6 hours, or until the jerky is dry and chewy.

Let the jerky cool completely before storing it in an airtight container.

Spicy Roo Jerky

This jerky offers a bold, spicy flavor that complements the lean nature of kangaroo meat.

Ingredients

  • 2.2 lbs. (1 kg) kangaroo fillets
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1–2 tsp black pepper

Instructions

Mix all the marinade ingredients until well combined in a large bowl.

  1. Slice your kangaroo fillets into ¼-inch thick slices and add to the marinade. Cover and refrigerate for 6–8 hours.
  2. Set your dehydrator to 65ºC (149ºF).
  3. Remove the kangaroo from the fridge and pat dry with a paper towel to remove excess marinade.
  4. Lay kangaroo strips on your dehydrating trays, ensuring they don’t overlap.
  5. Dry for 5–8 hours until the kangaroo strips are dry with no moisture left.

This recipe provides a spicy kick perfect for those who enjoy bold flavors.

Related Articles and Recipes

Australian Spices for Jerky – You will find information on each of the spices to use in the kangaroo jerky recipes as well as where to buy spices and kangaroo meat Stateside.

Smoking Meat for Jerky – Real smoke beats liquid smoke hands down. Check out this page to learn of all the options.

Ask About Jerky – you can ask any question, comment on anything on this site, make a suggestion for more information regarding homemade jerky, or share you favorite recipe or method of jerky making.

Big Game and Venison Jerky Recipes – Try some other Big Game recipes here. You’ll find several pages for game under the Meats tab above.

More Kangaroo jerky recipes coming soon!

Where to Buy Kangaroo Meat

In order to make the kangaroo jerky recipes you will need kangaroo meat locally. Here are two options I have found. You can find where to acquire the rest of the ingredients on the Australian Spices for Jerky listed just above.

Black Wing Quality Meats in Antioch, IL Kangaroo Meat

Fossil Farms in Boonton, NJ Kangaroo Meat