Spicy Olé Jerky Recipe

Spicy Olé Jerky Recipe

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

Ingredients

  • 1.5 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

Preparation

  1. Slice the meat with the grain into 3 mm (1/8″) thick strips.
  2. Combine the remaining ingredients and rub the mixture into the strips of meat.
  3. Place in a glass or plastic (non-metallic) container, cover, and refrigerate overnight.
  4. Remove meat strips from refrigerator, place on oiled smoker racks and allow to dry and set.

Smoking Method

  1. Preheat the Bradley Smoker to around 65°C (150°F).
  2. Using Special Blend flavour bisquettes smoke/cook with the vent open and no water in the drip bowl for approximately 6 to 8 hours.