How to Make Jerky

Method:

1. Select a lean cut of the meat of your choosing. The less fat the better (we suggest topside/silverside). Chill thoroughly for easy cutting.
2. Thinly slice in 5-6mm strips (or as desired)
3. Season with Hi Mountain Jerky Seasoning and Cure. Approx 1.5 Tbsp per 1kg of meat for each. Cover and refrigerate for 24 hours.
4. Spray with Misty Gully Liquid Smoke (optional)
5. Place into your favorite Smoker, dehydrator or oven (leave door open a crack). Cook at 93c for 60-90 mins. Taste regularly to determine when done.
6. Remove from oven/smoker and place in container or bag and place in fridge to cool.
7. Enjoy!

• Kangaroo meat (or another lean cut of meat)
• Hi Mountain Hunter’s Blend Jerky Cure and Seasoning Kit