Spicy Olé Jerky Recipe

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 Bisquettes for Bradley Smokers

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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