Black Currant Smoky Jerky (Printable Version)

Tender beef slices marinated in tangy black currant sauce, 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 or 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 added heat
13 - 2 tbsp water

→ Smoking

14 - Cherry wood chips as needed per smoker specifications

# 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 pepper, and water until smooth and well combined.
02 - Add the beef slices to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 8 hours or overnight for optimal flavor development.
03 - Remove beef from the marinade and pat dry with paper towels. 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 Advice:

01 -
  • The unique black currant marinade provides a sophisticated sweetness that pairs perfectly with smoke.
  • Packed with 15g of protein per serving and naturally low in fat.
  • Easily adapted for gluten-free diets by using tamari instead of soy sauce.
  • Yields 10 servings, making it perfect for meal prep or long journeys.
02 -
  • For a deeper smoke flavor, smoke the meat for the first 2 hours, then finish the drying process without additional wood chips.
  • Adjust the sweetness by slightly increasing or decreasing the black currant jam based on your preference.
  • Jerky stays fresh for up to 2 weeks in the refrigerator or 1 month when vacuum-sealed.
  • Always pat the meat dry before placing it on racks to ensure even drying and a better glaze.
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