Offset-Smoked Kangaroo Pastrami
Serves 4
Ingredients
- 800 g kangaroo, trimmed
- 80 ml Glasseye Creek Wild Meat Sauce
- 1 tbsp coriander seeds, crushed
- 2 tsp coarsely cracked black pepper
- 2 tbsp Dijon mustard
- 8 slices rye bread
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
- 1.5 litres water
- 90 g salt
- 50 g brown sugar
- 1 tsp curing salt No. 1
Method
1. Dissolve the salt, brown sugar and curing salt in the water. Cool completely, submerge the meat and refrigerate for 48 hours.
2. Rinse well, pat dry and refrigerate uncovered for 2 hours. Coat with mustard, coriander seed and cracked pepper.
3. Stabilise the offset smoker at 120°C. Smoke with clean, light smoke until the centre reaches 70°C, about 3-5 hours depending on thickness.
4. Brush lightly with sauce during the final 20 minutes. Rest for 30 minutes, then slice thinly across the grain and serve with rye bread.
Sauces in this recipe
Get the good stuff for your next cook-up.
Wild Meat Sauce
$13.95 NZD
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