Black Currant Smoky Jerky (Printable)

Tangy black currant marinated beef with cherry wood smoke flavor.

# 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 per smoker instructions

# Directions:

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, kosher salt, cayenne pepper, and water until smooth.
02 - Add beef slices to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 8 hours, or overnight for optimal flavor development.
03 - Drain the beef and pat dry thoroughly with paper towels. Discard the marinade.
04 - Arrange beef slices in a single layer on wire racks or dehydrator trays, ensuring pieces do not overlap.
05 - Prepare 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 jerky for 4 to 6 hours, flipping once halfway through, until beef is dry but still slightly pliable.
07 - Allow jerky to cool completely, then transfer to an airtight container for storage.

# Expert Suggestions:

01 -
  • It tastes like a secret ingredient everyone will ask about, and you'll smile knowing it's black currant jam.
  • High protein, naturally gluten-free, and requires zero mysterious additives or preservatives.
  • The smoke and sweetness balance makes it addictive in a way that plain jerky never quite achieves.
02 -
  • Overlapping beef slices will never dry properly—they'll stick together and stay chewy-wet where they touch, which ruins the whole texture.
  • Don't skip the 8-hour marinade; the salt and acid need that time to begin transforming the muscle fibers into something that chews right.
  • If your jerky still feels damp after 6 hours, keep going, but if it snaps like a twig, you've overdone it and next batch needs to come off earlier.
03 -
  • Slice your beef against the grain before marinating, not after—it's easier and the thin edges soak up flavor faster.
  • Keep your oven temperature dead steady at 160°F; fluctuations make some pieces done while others stay damp.
  • If you want more heat, increase cayenne, but add it slowly because it builds on the palate—you can't take it back out.
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