Black Currant Smoky Jerky (Printable View)

Tender beef 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 for heat
13 - 2 tbsp water

→ Smoking

14 - Cherry wood chips as 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 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 cool completely, then store in an airtight container.

# Expert Advice:

01 -
  • It's the kind of snack that makes people stop mid-chew and ask what that flavor is, because it doesn't taste like regular jerky.
  • You actually feel good eating it: high protein, naturally gluten-free, and no weird preservatives hiding in the ingredients.
  • Once you nail this, you'll be making it constantly because homemade jerky costs a fraction of the fancy stuff at specialty shops.
02 -
  • The thickness of your beef slices matters more than you'd expect; too thick and it won't dry properly in the time frame, too thin and it dries to shoe leather.
  • Resist the urge to open the smoker or oven constantly to check on things—every time you do, heat escapes and the timing gets thrown off, which is why setting a timer and trusting the process changes everything.
03 -
  • Slice your beef the day before you marinate it and let it air-dry for an hour in the fridge; this removes surface moisture and helps the marinade penetrate deeper.
  • If your first batch comes out softer than you want, simply continue dehydrating in 30-minute increments until you reach your ideal texture, because everyone's definition of perfect jerky is slightly different.
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