Meat

Jerky

Kangaroo jerky is seasoned stripped meat dried to a shelf-stable chew—lean game is ideal because little fat goes rancid. Very lean Australian game is deep red with a clean mineral taste and almost no marbling. Slice with the grain for chew or against for tender bites; dry until pliable-leathery. Store airtight.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedCookedFreshGrilledPreparedRoasted

Traits

Butcher CutCulinary PartJerkyVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 200

Amount per 100 g

Total Fat 11.5 g
Saturated Fat 5.1 g
Trans Fat 0.2 g
Monounsaturated Fat 5.27 g
Polyunsaturated Fat 0.97 g
Cholesterol 68.6 mg
Sodium 58.2 mg
Salt 0.14 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.8 g
Water 57.7 g

Detailed nutrients

Energy 200 kcal
Water 57.7 g
Protein 22.8 g
Fat 11.5 g
- Saturated Fat 5.1 g
- Monounsaturated Fat 5.27 g
- Polyunsaturated Fat 0.97 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 40.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 6.47 mg
- Vitamin B5 — Pantothenic Acid 0.7 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
Minerals 380 mg
- Major Minerals 378 mg
  - Calcium 20 mg
  - Sodium 58.2 mg
  - Potassium 300 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.14 g
Cholesterol 68.6 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 6.47 · vitamin-b5-pantothenic-acid: 0.7 · vitamin-b6: 0.46 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.1 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·

Minerals

Sodium: 58.22 · Potassium: 300 · Calcium: 20 · Iron: 1.5 ·

Jerky of Kangaroo: composition reflects this culinary part relative to the whole ingredient.

History

1500

As kangaroo cookery specialised, jerky was portioned and sold ready for the pan. Australian chefs promoted kangaroo as sustainable premium steak protein.

1700

Australian chefs promoted kangaroo as sustainable premium steak protein; jerky of kangaroo took a named place in that kitchen trade.

2010

Australian chefs promoted kangaroo as sustainable premium steak protein. Cooks treated jerky of kangaroo as a cut with its own timing and sides.