Kangaroo Jerky

I hadn't had jerky much before I went to the AHS in August.  I’d tried it, but wasn't that impressed.  At the AHS the US Wellness Meats company supplied lots of jerky – so I had to try it!  It tasted fantastic; completely different to any jerky I’d tried before.  The beef jerky I tried contain grass-fed beef and salt.  No nasty ingredients whatsoever. But I'm in Australia. What about Kangaroo Jerky?

Dried meat like this is full of protein and such a great snack, being so portable and easy to store.  When I got back I was really keen to take advantage of living in the land of kangaroos – by trying Kangaroo Jerky!  I think Kangaroo is such a good meat, as it isn’t farmed and is a great protein source.

Unfortunately all of the commercial Roo Jerky’s I've found so far are heavily processed with lots of undesirable ingredients such as sugar, soy sauce, canola oil and lots of artificial ingredients and flavours.

I don’t have a dehydrator yet, but have found a few recipes for homemade jerky, which I’ll be trying soon (I'll keep you updated!).  In the meantime I'm going to check out a few local farmers markets here in Sydney at the weekend – hopefully I’ll be able to source some Paleo approved, local, organic, grass fed jerky!

I think Jerky will be a great snack to keep at work and to take to the gym.

Have you found some good Paleo Jerky?  Have you tried Kangaroo Jerky?  If you have a recipe for making your own I’d love to try it!

Why Jerky is the Ultimate Paleo Snack

Jerky ticks so many Paleo boxes. It’s high in protein, incredibly portable, has a long shelf life, and — when made properly — contains none of the inflammatory additives that derail your nutrition goals. Whether you’re hiking, road tripping, working long hours, or just need something to tide you over between meals, jerky is a smart, satiating choice.

Unlike many packaged snack foods, jerky doesn’t rely on sugars or refined carbs for energy. A small amount can provide a serious protein punch, helping to stabilise blood sugar, prevent energy dips, and keep you fuller for longer. For those following a strict Paleo or low-carb lifestyle, this makes it a reliable go-to snack.

The Problem with Most Commercial Jerky

While jerky itself is Paleo in principle — dried meat preserved naturally — the commercially available options in most Australian supermarkets are far from compliant. Even the kangaroo jerky options, which start out with a wonderfully lean, wild meat, often get drowned in soy sauce, sugar, artificial smoke flavours, maltodextrin, and industrial seed oils like canola or sunflower.

These unnecessary additions not only compromise the nutritional quality of the jerky, but they can also undo your hard-earned gut health, hormonal balance, and inflammation control. For those with autoimmune issues or blood sugar sensitivity, even trace ingredients like gluten from soy sauce or added sugar can trigger unwanted symptoms.

What to Look For in Paleo-Friendly Jerky

If you’re seeking out ready-made jerky, it’s worth reading the labels carefully. Look for products that meet the following criteria:

• 100% meat: Whether it’s kangaroo, beef, venison or lamb, the first and only ingredient should be the meat itself.
• Natural seasonings: Salt, herbs, and spices are fine. Avoid anything you wouldn’t cook with at home.
• No added sugar: Many jerky brands use sugar as a preservative or flavour enhancer. It’s unnecessary and not Paleo-friendly.
• No soy or soy sauce: Soy is a legume, highly processed and generally avoided in Paleo eating.
• No vegetable oils: Watch for canola, sunflower, or soybean oil — they’re inflammatory and best left out of a whole-food lifestyle.

Where to Find Better Jerky in Australia

Although options in mainstream grocery stores are limited, you may have better luck at local farmers markets, health food stores, or online Paleo-focused suppliers. Markets in Sydney like EQ at Moore Park, Carriageworks, and Marrickville often host small batch producers who use cleaner ingredients and more traditional methods.

You can also reach out to local butchers, particularly those who source grass-fed or wild meats. Some offer house-made jerky or biltong (another dried meat option) without the additives. If they don’t currently make jerky, they may be open to preparing some to order, especially if you provide the recipe or guidelines.

DIY Jerky Without a Dehydrator

If you don’t yet have a dehydrator, the good news is you can still make jerky in your home oven. It may take a little longer and require some experimentation, but it’s absolutely achievable. Here's a simple base recipe to get you started:

Simple Kangaroo Jerky (Oven Method)

• 500g kangaroo fillet, sliced thinly against the grain
• 2 tbsp apple cider vinegar
• 1 tsp sea salt
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cracked black pepper
• Optional: pinch of chilli flakes or ground coriander

Mix all ingredients in a bowl, ensuring the meat is fully coated. Cover and marinate for 8–12 hours in the fridge. Lay slices on a wire rack set over a baking tray (to catch drips), then dry in the oven at the lowest possible temperature (ideally 60–80°C) with the door slightly ajar to allow moisture to escape. Flip once halfway through. Jerky is ready when firm, chewy and fully dry — usually around 4–6 hours depending on thickness.

Why Kangaroo Makes Excellent Jerky

Kangaroo is a lean, wild, sustainable meat that’s uniquely suited to jerky. Because it’s not farmed, you’re getting meat free from antibiotics and growth hormones. Roo is also low in fat and high in iron, zinc and B vitamins — ideal for active individuals or anyone following a nutrient-dense Paleo way of eating.

Its firm texture means it holds up well to drying without becoming brittle, and it takes on seasonings beautifully. For a truly Aussie spin, try blending native spices like lemon myrtle, bush tomato, or wattleseed into your marinade. Not only will you avoid processed flavours, but you’ll also celebrate indigenous ingredients rich in antioxidants and cultural significance.

Jerky as Part of Your Paleo Pantry

Jerky isn’t just a snack. It’s a strategic tool for anyone living a Paleo lifestyle in the real world. Stash some in your gym bag, glove box, work drawer or carry-on luggage to stay fuelled when you don’t have access to proper meals. Pair it with a boiled egg, some raw nuts or sliced veg and you’ve got a complete, travel-friendly mini meal.

For athletes or those on lower carb protocols, jerky helps meet protein targets without needing refrigeration. It’s also ideal during camping trips, hikes, or festivals where real food options can be slim.

Keep Experimenting and Share Your Wins

Once you’ve nailed your first batch of homemade jerky, don’t stop there. Try variations with different meats like grass-fed beef, venison, or lamb. Change up the spices. Sweeten (if needed) naturally with a splash of pomegranate molasses or a pinch of dried herbs — not sugar or artificial flavours.

Most importantly, share your successes! If you find a great source of Paleo-friendly jerky in Australia or develop a winning flavour combo, post it online or tell your local community. The more demand there is for clean, real-food snacks, the more small producers will start to deliver.