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Smoked Kanagaroo Pastrimi

Dig in to this tasty tucker by Steve Sunk from series 2 of Mercurio's Menu.


  • 5 kg Kangaroo cuts (fillets or rump)

  • 15 ltr water

  • 1 kg salt

  • 135 Quick Cure ( obtained from butcher)

  • 1 handful of peppercorns

  • 6 bayleaf

  • 2 cups brown sugar


  • 1.

    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.

  • 2.

    Add Kangaroo cuts in solution and cover with grease proof paper.

  • 3.

    Place in refrigerator for 5-6 days. This should be enough time to “cure”.

  • 4.

    Remove Kangaroo cuts from the curing solution and wash in fresh water and dry with paper.

  • 5.

    Place in Fishermans Smoke Box, use paper bark and Hickory and Hot Smoke for 15 mins or until meat is coloured.

  • 6.

    Remove and cool.

  • 7.

    Cut into thin slices and serve with Bush Tomato Chutney.

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