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Dig in to this tasty tucker by Steve Sunk from series 2 of Mercurio's Menu.
Mix Quick Cure with water and stir and add peppercorns and bay leaf to solution and stir in salts and sugar, mix until salts and sugar dissolve.
Add Kangaroo cuts in solution and cover with grease proof paper.
Place in refrigerator for 5-6 days. This should be enough time to “cure”.
Remove Kangaroo cuts from the curing solution and wash in fresh water and dry with paper.
Place in Fishermans Smoke Box, use paper bark and Hickory and Hot Smoke for 15 mins or until meat is coloured.
Remove and cool.
Cut into thin slices and serve with Bush Tomato Chutney.
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