Black Currant Smoky Jerky (Printable Version)

Tender beef slices marinated in black currant glaze, smoked with cherry wood for a sweet and savory protein-packed snack.

# What You Need:

→ Beef

01 - 1.5 lbs lean beef (top round, flank, or sirloin), thinly sliced against the grain

→ Marinade

02 - 1/2 cup black currant jam or preserves
03 - 1/4 cup soy sauce (use tamari for gluten-free)
04 - 2 tbsp Worcestershire sauce
05 - 2 tbsp apple cider vinegar
06 - 1.5 tbsp brown sugar
07 - 1 tbsp smoked paprika
08 - 1 tsp garlic powder
09 - 1 tsp onion powder
10 - 1/2 tsp ground black pepper
11 - 1/2 tsp kosher salt
12 - 1/4 tsp cayenne pepper (optional, for heat)
13 - 2 tbsp water

→ Smoking

14 - Cherry wood chips as per smoker manufacturer instructions

# Steps:

01 - In a large bowl, whisk together black currant jam, soy sauce, Worcestershire sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, cayenne, and water until smooth and well combined.
02 - Add the beef slices to the marinade, ensuring all pieces are thoroughly coated. Cover and refrigerate for at least 8 hours, or overnight for optimal flavor development.
03 - Drain the beef and pat dry with paper towels to remove excess marinade. Discard the remaining marinade.
04 - Arrange beef slices in a single layer on wire racks or dehydrator trays, ensuring pieces do not overlap for even drying.
05 - Prepare your smoker or oven for low-temperature drying at 160°F. If using a smoker, add cherry wood chips according to manufacturer instructions.
06 - Smoke or dehydrate the jerky for 4 to 6 hours, flipping once halfway through, until the beef is dry but still slightly pliable.
07 - Allow jerky to cool completely, then transfer to an airtight container for storage.

# Expert Pointers:

01 -
  • It's the kind of homemade snack that makes store-bought jerky taste like cardboard in comparison.
  • The black currant brings a sophisticated sweetness that hooks people who think they don't like sweet jerky.
  • You'll actually want to make this again because the payoff feels worth the wait.
02 -
  • The biggest mistake is not patting the beef dry enough after marinating—wet jerky turns into chewy jerky that never quite sets right.
  • Temperature consistency matters more than you'd think; if your oven or smoker swings 20 degrees either way, your jerky won't dry evenly and you'll have some pieces that are perfect and others that feel slightly off.
03 -
  • Slice your beef against the grain while it's slightly frozen—it's way easier to get uniform, tender slices that way.
  • The cherry wood smoke is really the secret; don't substitute with hickory or mesquite unless you have to, because they'll overpower the black currant notes.
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