Black Currant Smoky Beef Jerky (Printable)

Beef infused with black currant tang and cherry wood smoke for a sweet, smoky, savory snack.

# Components:

→ 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

# Method:

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 the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 8 hours, or overnight for optimal flavor development.
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 - Let the jerky cool completely, then transfer to an airtight container for storage.

# Expert Advice:

01 -
  • It hits that sweet-savory-smoky trifecta that keeps you reaching back into the bag.
  • High protein snack that doesn't taste like you're being healthy, which honestly feels like winning.
  • The black currant brings an unexpected sophistication that makes store-bought jerky feel boring by comparison.
02 -
  • Freezing the beef for 2–3 hours before slicing makes it firm enough to cut thin and even; room-temperature meat fights you and shreds.
  • If your jerky comes out rubbery instead of pliable, it dried too long or at too high a temperature—dial back time or heat next batch.
  • Black currant jam brands vary wildly in sugar content; taste your marinade before committing the beef and adjust jam or water if it tastes too sweet or too thin.
03 -
  • Freeze beef for a few hours before slicing so it cuts thin and even without shredding or tearing.
  • Marinade strength matters: if your black currant jam is very sweet, dial back to 1/3 cup and add a bit more vinegar to balance.
  • Cherry wood smoke pairs perfectly with black currant, but applewood or pecan will also work beautifully if that's what you have on hand.
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