I’m on a roll this week. My food dehydrator has never had this much use. It triumphed with the last batch of jerky, has had a couple of runs making kale chips and now it’s set for yet another round of the Great Jerky Experiment. I’ve fallen in love with a delightful little spice blend that goes by the name of Saudi Baharat. When I first tried it, I added it to beef chilli and I thought the spices were far too subtle with such a strong flavoured meat. I’ve since added it to zucchini tagine and lately I’ve been using it as a marinade – see Saudi Baharat BBQ Chicken. I haven’t actually tried it with lamb yet as Gewurzhaus suggests.
I thought I’d give it a go with kangaroo, which brings us to The Great Jerky Experiment – Round 5.
Thinly slice the kangaroo and place into a glass or other non-reactive bowl. I prefer my jerky in long thin strips, but you can slice it into smaller pieces if you prefer it that way. Drizzle apple cider vinegar over kangaroo, mix well. Add the Saudi Baharat, salt and maple syrup to the ‘roo and again, mix well.
Cover and refrigerate for at least an hour, preferably overnight (I did mine overnight).
Place marinated meat in food dehydrator for at least 6 hours (larger pieces will need about 8 hours – it does depend on your dehydrator though).
Another winner! I do slightly prefer the jerky from Round 4 – Kangaroo Biltong version 2.0 as the cardamom and cinnamon were quite flavourful. The Saudi Baharat spices are more subtle – you can smell cinnamon (that’ll be the cassia) and nutmeg but the lingering flavour is actually more ‘heat’ (yes, heat isn’t a flavour but its the only way I can think to describe it). Actually, now that I read the ingredients, it’s pepper – the aftertaste is spiced pepper – and it’s very pleasant.
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