Sugar Cured Kangaroo Fillets
(Served raw or smoked)
Ingredients: For each kilo of trimmed kangaroo fillet use:
Mix ingredients together.
Sprinkle a ceramic or stainless steel tray with salt mixture, lay fillets down and sprinkle with remaining mixture.
Cover with plastic film and refrigerate 6 hours. Turn fillets and cover and refrigerate overnight.
To Smoke: Smoke fillets in a fish smoker or medium hot Weber with sawdust to medium – do not overcook. Allow to cool, cover and refrigerate.
To Serve: Use smoked fillet in your favourite salad or meat platter sliced or shredded very thin. Raw cured meat can be sliced paper thin and served in similar way.