Smoked Spicy Olé Jerky Recipe
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.
Preheat the Bradley Smoker to around 65°C (150°F).
Using special blend flavour bisquettes smoke/cook with the vent open and no water in the drip bowl for approximately 6 to 8 hours.
Jerky is a great snack for hiking, hunting, and fishing because it needs no refrigeration.