Kangaroo jerky is lean, high in protein, and has a unique gamey smell that dogs find incredibly motivating. These strips are made by slow-drying thin slices of kangaroo at low temperature, which concentrates all the flavour and protein while removing the moisture. Tear into tiny pieces for training or give larger strips as a reward after a great session. Kangaroo is also hypoallergenic, making these perfect for allergy-prone dogs.
At a Glance
| β± Prep Time | 10 minutes |
| π₯ Cook Time | 3-4 hours (low oven) |
| π½ Makes | About 30 strips |
| π Suitable For | All dogs, excellent for allergy-prone dogs |
π₯ Ingredients
- 500g kangaroo steak or fillet
π©βπ³ Instructions
- Preheat oven to 80Β°C (175Β°F) or use a dehydrator.
- Slice kangaroo into thin strips, about 3-4mm thick.
- Lay strips on a wire rack over a baking tray.
- Dry for 3-4 hours until firm and leathery but still bendable.
- They should not snap β they should bend and tear.
- Cool completely.
π Storage
Store in an airtight container for up to 2 weeks. Refrigerate for 3 weeks. Freeze for up to 4 months.
π Nutrition Notes
Kangaroo is extremely lean (under 2% fat) and high in protein. Drying concentrates the protein even further. These are hypoallergenic and grain-free β suitable for even the most sensitive dogs.
π‘ Tips
- Slice against the grain for easier tearing
- A dehydrator gives more consistent results than an oven
- Tear into small pieces for training-sized rewards
- The leaner the meat, the longer it takes to dry
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