Brined for 48hours in a 3% salt solution, smoked at 150 degrees until done

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[–] -1 points 3 weeks ago (2 children)

Not sure where you got the PETA bit from.

"Kangaroo meat is not technically banned for human consumption in the United States, but it is effectively prohibited due to a lack of federal inspection infrastructure and complex import regulations."

https://www.chefsresource.com/faq/why-is-kangaroo-meat-banned-in-the-us/

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  • [–] [S] 9 points 3 weeks ago* (1 child)

    Nothing to do with inspection infrastructure, otherwise they'd be allowed to import kangaroo leather. It was outright banned for sale in California in 2016 due to lobbying by animal rights' groups. When California makes consumer legislation there tends to be a big flow on effect to other states.

    https://www.independent.com/2007/06/04/peta-protest-downtown-sb/

    https://archive.is/rec2X

    https://www.theguardian.com/us-news/2015/sep/14/california-set-to-ban-kangaroo-imports-despite-lobbying-efforts-by-australia

    Similar campaigns have been waged elsewhere:

    https://www.forbes.com/sites/isabeltogoh/2020/01/15/versace-reveals-ban-on-kangaroo-skin-amid-savekangaroos-call-from-campaigners/

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  • [–] 2 points 3 weeks ago

    As a Californian, you're better off, mate. Start importing roo meat to California, suddenly it becomes Trendy, now it's profitable to overkill the Aussie roo population, and also someone starts a roo farm in ChulaVista with nasty factory-farm methods.

    Keep your roos, cull the extras and leave healthy populations as natural as they're willing to be, with all that good grazing lying around.

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