Black Currant Smoky Jerky (Printable)

Tangy black currant BBQ glazed beef jerky with subtle cherry wood smoke flavor

# Ingredient List:

→ 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 per smoker instructions

# Steps:

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 the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 8 hours, or overnight for best flavor development.
03 - Drain the beef and pat dry with paper towels. Discard the used 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 320°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.

# Expert Advice:

01 -
  • Black currant jam creates a glossy, jammy coating that caramelizes slightly, delivering complexity you won't find in standard jerky recipes.
  • The combination of smoke and fruit tastes expensive and impressive, but it's actually just a few pantry staples working in harmony.
  • High protein snack that satisfies both sweet and savory cravings at once, so you're not reaching for anything else an hour later.
02 -
  • The marinade is sticky and dark, so don't panic if it looks more like glaze than sauce—that's exactly what you want, and it will create those jammy edges everyone loves.
  • If your jerky comes out too chewy or still moist after 6 hours, your temperature might be too high or your pieces too thick; thin slices at 160°F should work every time.
  • For deeper smoke flavor without drying it out too much, smoke for the first 2 hours then finish dehydrating without smoke for the remaining time.
03 -
  • Slice your beef completely against the grain by freezing it for an hour first—the cold meat is easier to cut thin and even, which means it dries at the same rate.
  • Save a tablespoon of raw marinade in a small container before adding the beef, then drizzle it over finished jerky for a last-minute flavor boost that makes people ask what you did differently.
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