Spicy Olé Jerky

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
Slice the meat with the grain into 3 mm (1/8”) 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 refrigerator, place 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.