Black Currant Smoky Jerky (Print)

Tangy black currant marinated beef with sweet cherry wood smoke flavor

# Ingredients:

→ 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 needed per smoker instructions

# Instructions:

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 through, until the beef is dry but still slightly pliable.
07 - Let cool completely, then store in an airtight container.

# Pro Tips:

01 -
  • It tastes nothing like store-bought jerky, with layers of tart black currant playing against smoky warmth that actually makes people stop and ask what they're eating.
  • High protein, naturally gluten-free, and keeps for weeks, so you can make a big batch and feel virtuous every time you reach for a piece.
02 -
  • Slice your beef against the grain or you'll end up with jerky that shreds instead of bends, and nobody wants to eat dusty beef confetti.
  • Don't skip the drying time after marinating—that marinade has moisture that needs to come out before smoking starts, or you'll steam your jerky instead of smoking it.
03 -
  • For deeper smoke flavor without overdrying the meat, smoke hard for the first two hours, then switch to dry heat alone for the remaining time.
  • Freeze your beef for 30 minutes before slicing—it's way easier to get thin, consistent pieces when the meat is slightly firm.
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