Smoked Spicy Olé Jerky Recipe
Ingredients
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
Preparation
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 flavour 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
Specially created to add a distinct flavour to any dish, and pairs well with poultry, fish, seafood, beef, pork, lamb, game, and water fowl.
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