WALLABY BILTONG - 50g

For this biltong I use only the backstrap (the premium and most tender cut) of ‘Bennetts’ wallaby (Notamacropus rufogriseus) wild shot on Bruny Island. 

I marinate it for 48 hours in a combination of Fire Tiger Tonic and Mothership Fermented Chilli (the combined microbial magic tenderises, adds punch and flavour whilst eliminating any gaminess). The wallaby is then slowly dried until fully preserved and comes it at a whopping 58.3% protein making it an excellent, lightweight ,low-fat and sustainable protein source. 

Ingredients - wallaby backstrap; Fire Tiger ~ fermented organic turmeric, masterbrine, organic apple cider vinegar, fermented organic ginger + hakurei, sea salt, spices; Mothership ~ heirloom chillis 16+ varieties, vegetables (daikon, hakurei, tomato, tomatillo, eggplant, cucumber, radish, fennel, garlic scapes), raw apple vinegar, sea salt, herbs (shiso, parsley, tarragon, lovage, laksa leaf, dill, chervil).