Tag Archives for " kangaroo "

The Great Jerky Experiment – Update

I’ve been making jerky on and off for a year now.  I still always worry that it wont turn out properly, and I’ll kill someone because they’ve eaten not-quite-dehydrated-enough ‘raw’ meat.  Mortality count at the time of posting: 0. In one of my earlier posts I hypothesised that maple syrup (or sweetener in general) was […]

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The Great Jerky Experiment – Round 5 – Saudi Baharat Jerky

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 […]

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The Great Jerky Experiment – Round 4 – Kangaroo Biltong version 2.0

It’s been a while.  The last time I made Kangaroo Biltong (way back in Round 2) I was far from impressed.  It wasn’t bad, but it was almost totally dominated by the chunks of coriander, so it wasnt very good either.  Round 3 was a little similar – it was more pleasant overall but still […]

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The Great Jerky Experiment – Round 3 – Jerk Jerky

At first I was a little bit scared of this jerky.  Jerk Jerky is from the ever trusty “Just Jerky, The complete Guide to Making” but this recipe uses Habanero chilli which lies on the hotter side of the Scoville Scale.  The chilli lovers out there may call me a wuss: fair enough; but this […]

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The Great Jerky Experiment – Round 2 – Kangaroo Biltong – Work In Progress

I may have set my hopes a little too high with this one.  I have fond memories of Biltong and I must say that while the result of Round 2 – Kangaroo Biltong is very edible and will most certainly be gone by the end of tomorrow, it’s just

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The Great Jerky Experiment – Round 2 – Kangaroo Biltong

After the surprisingly tasty success of Round 1, I’m going to attempt to make one of my favourite foods this week – Biltong.  I’m using kangaroo because it’s really lean (fatty meat makes for rancid jerky) and I can easily get it in fillets rather than steaks, so I can make nice long strips hopefully […]

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