Black Currant Smoky Jerky (Printable Page)

Tender beef slices marinated in black currant BBQ sauce and smoked with cherry wood for a sweet, smoky 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)
13 - 2 tbsp water

→ Smoking

14 - Cherry wood chips as needed per smoker instructions

# Step-by-Step Guide:

01 - 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 in a large bowl 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 beef and pat dry thoroughly with paper towels. Discard marinade.
04 - Arrange beef slices in a single layer on wire racks or dehydrator trays, ensuring pieces do not overlap.
05 - Prepare 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 jerky for 4 to 6 hours, flipping once halfway through, until beef is dry but still slightly pliable.
07 - Allow jerky to cool completely, then store in an airtight container.

# Expert Tips:

01 -
  • Black currant jam creates a sweet-savory depth that regular jerky simply can't touch, and it's already in your pantry or a quick grocery run away.
  • The combination of cherry wood smoke and fruity marinade makes people pause mid-chew and ask what's actually in this, which never gets old.
  • High protein, naturally gluten-free if you swap one ingredient, and it keeps for weeks—perfect for meal prep people who are tired of boring snacks.
02 -
  • Slicing against the grain is non-negotiable—slice with it and you'll be chewing for ages wondering why your jerky tastes tough, slice against it and people will think you've mastered some secret technique.
  • The first two hours of smoking matter the most for flavor, so if you're impatient, smoke hot for 2 hours then finish drying without smoke and you'll still get that gorgeous smoke ring without overdoing it.
03 -
  • If your marinade seems thin, that's actually correct—the jam will loosen as it mixes, and if you make it too thick, the beef won't marinate evenly and the edges will be oversalted.
  • Invest in a good sharp knife for slicing the raw beef against the grain, because a dull knife will shred the meat and you'll end up with jerky that crumbles instead of tears cleanly.
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