Smoked Spicy Olé Jerky Recipe

Spice up your snacking game with our smoked spicy Olé jerky recipe! This mouthwatering treat is packed with bold, smoky flavor and a fiery kick of heat, making it the perfect choice for those who like their snacks with a little extra kick.


1½ Kg (3 lb) lean meat (beef, venison)

60 Ml (4 tbsp) water

60 Ml (4 tbsp) Worcestershire sauce

10 Ml (2 tsp) salt

10 Ml (2 tsp) sugar

4 Garlic cloves - pressed

3 Ml (1/2 tsp) hot sauce

10 Ml (2 tsp) ground cumin

10 Ml (2 tsp) ground coriander

15 Ml (1 tbsp) chili powder


Slice the meat with the grain into 3 mm (⅛″) thick strips.

Combine the remaining ingredients and rub the mixture into the strips of meat.

Place in a glass or plastic (non-metallic) container, cover, and refrigerate overnight.

Remove meat strips from the refrigerator, place them on oiled smoker racks and allow to dry and set.

Smoking Method:

Preheat the Bradley Smoker to around 65°C (150°F).

Using special blend flavor bisquettes smoke/cook with the vent open and no water in the drip bowl for approximately 6 to 8 hours.

To Serve:

Jerky is a great snack for hiking, hunting, and fishing because it needs no refrigeration.


Special Blend Wood Bisquettes

Specially created to add a distinct flavor to any dish, and pairs well with poultry, fish, seafood, beef, pork, lamb, game, and water fowl.

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