Roo Jerky

Aussie123

Never Alone In The Bush
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I've just completed a new batch of roo jerky.
I love using roo because its super lean and makes an excellent jerky!

Slice it into approx 5mm strips:
26954


Marinade for 24hrs (or a few days) in the fridge.
My recipe is:
full salt soy
Sriracha chilly sauce
chilly sambal
garlic clove
Worchester sauce
.... you can vary it however you please, but it is important to have a fair bit of salt to prevent some of the nasty bacteria (this is a raw product after all)
26955

Into the dehydrator. Leave plenty of room for airflow:
26956

Once its dry, package it up for storage and use:
26957

Delicious ! and improves after a week or so IMO !
 

Le Loup

Rüdiger Nehberg
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I've just completed a new batch of roo jerky.
I love using roo because its super lean and makes an excellent jerky!

Slice it into approx 5mm strips:
View attachment 26954


Marinade for 24hrs (or a few days) in the fridge.
My recipe is:
full salt soy
Sriracha chilly sauce
chilly sambal
garlic clove
Worchester sauce
.... you can vary it however you please, but it is important to have a fair bit of salt to prevent some of the nasty bacteria (this is a raw product after all)
View attachment 26955

Into the dehydrator. Leave plenty of room for airflow:
View attachment 26956

Once its dry, package it up for storage and use:
View attachment 26957

Delicious ! and improves after a week or so IMO !
26961
Keith.
 

Randall

Rüdiger Nehberg
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Have you considered cold smoking? No salt needed. Although the flavour imparted by the smoke would probably over ride any marinade, or give it a totally wrong flavor.
 

Aussie123

Never Alone In The Bush
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Have you considered cold smoking? No salt needed. Although the flavour imparted by the smoke would probably over ride any marinade, or give it a totally wrong flavor.
I do want to try some cold smoking, but i haven't built anything to do it as yet.

Do you have a smoker ?

For jerky, I think you're right, no marinade, just smoke.
 

Randall

Rüdiger Nehberg
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I do want to try some cold smoking, but i haven't built anything to do it as yet.

Do you have a smoker ?

For jerky, I think you're right, no marinade, just smoke.
I built one a long time ago. Used it for wild donkey meat. Dug out a small cave in the side of a mound for the fire; hole in the back of the roof for the smoke, box with holes in the top over the chimney hole. The box had fine wires going across to hang the strips of meat. I used the same fine wire to make the hooks. The holes in the box lid encouraged a constant flow of smoke, but also slowed it down. That's pretty simplistic. The longer you can make the chimney hole the better (cooler). There are a lot of simple setups on youtube, using flexible hose to transfer the smoke, which looks a good idea
 
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