• My ‘Roo sticks have been a hit with friends and family. It is not a common meat available in the US and anytime friends find out I have some of these around they don’t last long. After I make them I usually vacuum seal a portion of them and freeze them which keeps them fresh a lot longer.

    The instructions below are similar to the other snack sticks our ninjas make. There are a few minor tweaks because of the Kangaroo and the desired flavor at the end.

    On the bottom of this page we have included a handy auto calculating recipe. Enter the weight in grams of the amount of kangaroo meat you have and everything else will auto calculate!


    MeatAmount by % weight of total meat
    Pork Belly23.5%
    Dry Ingredients
    Onion Powder1.0%
    Garlic Powder1.0%
    Cure #20.3%
    Buttermilk Powder2.8%
    Sweet Paprika2.5%
    Dried Thyme1.0%
    Powdered Mustard1.0%
    Peppercorn, Ground1.0%
    Chipotle Powder0.7%
    Ghost Pepper Salt0.2%
    Red Wine10.1%
    Worcestershire Sauce3.4%
    Hot Sauce5.1%
    Fresh Garlic1.0%



    Assuming your meat and fat have been in the refrigerator since you purchased them stick them in the freezer now. If your Kangaroo came frozen (mine did) then I put it in the fridge the day before and let it thaw slowly.

    While you are keeping the meat as cool as possible start by cleaning your workspace. The most important rule here is to keep everything clean. I spray my counter down with an antibacterial spray then wipe it down with water after that to make sure it is clean and free of contaminants. Make sure your knives and cutting boards have gone through a really hot dishwasher or been washed really well in the sink with hot water and soap.

    Key points:

    • Keep the meat and the fat cold, but not frozen, the whole time. If it gets to cold it will be easier to overwork it and the fat will smear and the meat will be too ‘gooey’
    • Make sure your tools, cutting surfaces and anything else that you or the meat will touch are as clean as possible


    1. Get your spices together and your grinder set up. I put my dry spices in one bowl, wet in another And I have one more bowl out for the ground meat.
    2. Take meat out of the freezer, it should be cold but not frozen hard. I keep my fat separate from the muscle meat and cut them separately. My kangaroo meat came already ground so I only do one grind with this recipe. If you are buying whole muscle cut the meat into 1” or so cubes.
    3. If you started with a whole muscle grind the meat through a large to medium size grinding plate. If you had pre-ground Kangaroo meat only grind the fat, but make sure it is super cold.
    4. Now that you have a pile of course ground meat add your wet and dry spices. I throw it in my kitchen aid mixing bowl and use that but using your hands are fine too. You are looking for a good distribution of spices. I usually alternate some wet spices with the dry to make it easier to mix. The goal here is to get everything pretty evenly mixed without over mixing or overworking the meat. We don’t want some sort of slop here. And as always, if it starts to get too warm put it back in the freezer! It should hurt your hands just a little but when you’re mixing with your hands.
    5. If it is still pretty cold and you can swap out the grinding plate quickly grind it again through a smaller plate. If it is too warm back to the freezer it goes for a few minutes while you change the plate. I use ¼” to 3/16” this time.
    6. Once you have it ground put it in the freezer again for around 10 minutes or the amount of time it takes you to put your grinder parts in the sink, give everything a good wipe down and set up your stuffer.
    7. While it is in the freezer set up your stuffer. I use a little olive oil around the o-ring on the piston to make it easier to push down the cylinder. Put the meat into the cylinder and put your casing on the horn.
      1. Turn the piston down and push the meat out to just the opening of the stuffing horn. You don’t want extra air in there and if you seal off the end of the casing before the meat is there you’ll have an air bubble.
    8. Make the snack sticks! I use either the 17mm or the 19mm mahogany collagen casing and an all-natural twine from The Craft Butchers Pantry to tie each section and I also make them around 14” long because that’s how wide my smoker is. Make them in any length you want to.
    9. Use a drying rack to hold the snack sticks and put them in your fridge overnight.
    10. Smoke them! You are looking for an internal temperature of around 157 degrees F. However you also want a good amount of smoke in the stick. I start my smoker around 140F or so for 2 hours. Smoke the sticks so they pick up some good flavor. Then turn the smoker up to 180 and smoke until the internal temperature is 157F.
    11. Once the desired temp is hit bring them inside, put them in an ice path for a minute or two just to stop the cooking.
    12. Hang them for a day or two to dry out. I have used my dry aging chamber, I have also hung bamboo sticks across my dining room to let them dry out (my wife really likes that). You are looking for a drying temp of around 55-75F.
    13. Cut them up into stick size, I usually cut them to around 5” long, some people cut longer ones. It is up to you!
    14. Eat them!

    Auto-Calculating Recipe


    Kevin Kopas

    Kevin Kopas

    Kevin is the head ninja at Salumi.ninja. He specializes in making cured snack sticks but also plays with dry aged steak and lots of fresh sausages. In the real world Kevin works in the domain name industry and loves trying new things, hence the move into the realm of salumi.
    Kevin Kopas
    Kevin Kopas

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