Save Creating homemade Black Currant Smoky Jerky is a rewarding way to craft a gourmet snack that balances sweet, tangy, and savory notes. By marinating lean beef in a rich black currant BBQ glaze and finishing it with the delicate aroma of cherry wood smoke, you transform simple ingredients into a rustic treat that is far superior to store-bought alternatives.
Save The key to the deep flavor is the extended marinating time, allowing the beef to absorb the complex mixture of apple cider vinegar, brown sugar, and smoked paprika. As the jerky dries slowly at 160°F, the fruit sugars concentrate, resulting in a beautifully glazed finish that is both tender and chewy.
Ingredients
- Beef: 1.5 lbs (680 g) lean beef (top round, flank, or sirloin), thinly sliced against the grain
- Marinade: 1/2 cup (120 ml) black currant jam or preserves, 1/4 cup (60 ml) soy sauce (or tamari), 2 tbsp Worcestershire sauce, 2 tbsp apple cider vinegar, 1.5 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground black pepper, 1/2 tsp kosher salt, 1/4 tsp cayenne pepper (optional), 2 tbsp water
- Smoking: Cherry wood chips
Instructions
- Step 1
- 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.
- Step 2
- 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.
- Step 3
- Drain the beef and pat dry with paper towels. Discard the marinade.
- Step 4
- Arrange beef slices in a single layer on wire racks or dehydrator trays, ensuring pieces do not overlap.
- Step 5
- Prepare your smoker or oven for low-temperature drying (160°F/71°C). If using a smoker, add cherry wood chips according to manufacturer instructions.
- Step 6
- Smoke/dehydrate the jerky for 4–6 hours, flipping once halfway, until the beef is dry but still slightly pliable.
- Step 7
- Let cool completely, then store in an airtight container.
Zusatztipps für die Zubereitung
For the best texture, always slice your beef against the grain to ensure it is easy to chew. When drying, check the jerky periodically after the 4-hour mark; it should bend and crack slightly but not break in half, indicating it is perfectly dehydrated yet still pliable.
Varianten und Anpassungen
If you prefer a spicier snack, feel free to increase the amount of cayenne pepper or add a teaspoon of chili flakes to the marinade. For those watching gluten intake, ensure your Worcestershire sauce is gluten-free and substitute tamari for the soy sauce to keep the recipe safe without sacrificing flavor.
Serviervorschläge
This Black Currant Smoky Jerky is the ultimate fuel for hiking, camping trips, or long commutes. It also serves as a sophisticated addition to a charcuterie board, where its sweet and smoky profile pairs excellently with sharp cheddar cheese, walnuts, and crisp apple slices.
Save With its deep, rich color and balanced profile of cherry wood smoke and tangy fruit, this jerky is sure to become a favorite. Enjoy the satisfaction of a high-protein, handcrafted snack that packs a punch of flavor in every bite.
Recipe Q&A
- → What cut of beef works best?
Top round, flank steak, or sirloin are ideal choices. Look for lean cuts with minimal visible fat. Slice thinly against the grain for the most tender results.
- → Can I make this without a smoker?
Yes. Use your oven set to 160°F with the door slightly propped open. The jerky will still be delicious, though you'll miss the cherry wood smoke flavor. Liquid smoke can be added to the marinade.
- → How long does this keep?
Properly dried jerky lasts up to 2 weeks refrigerated in an airtight container. Vacuum-sealed portions stay fresh for 1 month. Always check for any signs of spoilage before eating.
- → Can I adjust the sweetness level?
Absolutely. Reduce the black currant jam for less sweetness, or increase for more fruit flavor. The brown sugar can also be adjusted to balance the tangy currant notes.
- → Is this gluten-free?
Yes when using tamari instead of regular soy sauce. Also verify your Worcestershire sauce is gluten-free, as some brands contain gluten-based additives.
- → What's the best way to slice the beef?
Place the beef in the freezer for 30-60 minutes before slicing. Use a sharp knife to cut thin, even strips against the grain. This makes slicing easier and ensures tender jerky.