(Served raw or smoked)

Ingredients: For each kilo of trimmed kangaroo fillet use:

• ¼ cup Sugar
• ¼ cup Salt
• Tsp Crushed Black Pepper

Method:

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.