Black Currant Smoky Jerky (Printable)

Tangy black currant marinade with cherry wood smoke creates a sweet, smoky beef jerky perfect for snacking.

# What You'll 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 (amount 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, salt, cayenne, and water until smooth.
02 - Add the beef slices to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 8 hours, or overnight for best flavor.
03 - Drain the beef and pat dry 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 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, until the beef is dry but still slightly pliable.
07 - Let cool completely, then store in an airtight container.

# Expert Advice:

01 -
  • It's the kind of homemade snack that makes people ask for your recipe before they've even finished chewing.
  • Black currant's tartness cuts through the richness of beef in a way that feels both surprising and inevitable once you taste it.
  • Four to six hours might sound long, but most of that time the smoker does the work while you live your life.
02 -
  • The first time I didn't pat the beef dry enough, and I ended up with jerky that was chewy in the wrong way—damp instead of tender—so don't skip that towel moment.
  • Smoke for the first two hours, then finish dehydrating without smoke if you want a more subtle flavor, or go the full time if you're someone who loves walking into a room and immediately knowing jerky is happening.
03 -
  • Freeze your beef for thirty minutes before slicing if it's hard to get thin, clean cuts against the grain—a sharper knife and cold meat are your friends.
  • Adjust the black currant jam amount if you want more sweetness, or add an extra quarter teaspoon of cayenne if you like heat that builds as you chew.
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