Black Currant Smoky Jerky (Print Version)

Tender beef marinated in black currant BBQ sauce and cherry wood smoked for a sweet, savory snack.

# 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 per smoker instructions

# How To Make It:

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 beef slices to 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 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 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 store in an airtight container.

# Expert Tips:

01 -
  • It tastes like you spent all day tending a smoker, but the actual hands-on time is shockingly short.
  • The black currant and smoke combination feels fancy and unexpected, yet uses ingredients you can grab at any grocery store.
  • High protein, naturally gluten-free, and it satisfies that salty-sweet craving in one perfect bite.
02 -
  • The first time I didn't pat the beef dry enough, and the jerky came out rubbery and took forever to cook—now I use half a roll of paper towels and don't feel bad about it.
  • Smoking for the full time isn't always necessary; after 2 hours of smoke, you can turn off the smoke (or remove wood chips) and just dehydrate, which gives you smoke flavor without it becoming overwhelming or acrid.
03 -
  • Freeze your beef for about 30 minutes before slicing—it's much easier to get uniform thickness when the meat is slightly firm but not fully frozen.
  • Adjust the sweetness by using less jam or less brown sugar, and adjust heat by controlling the cayenne; this recipe scales beautifully to your personal taste preferences.
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