Black Currant Smoky Jerky

The first time I made black currant jerky, I was skeptical about mixing fruit preserves with meat. My neighbor had dropped off a jar of homemade black currant jam, and I stared at it sitting next to the beef I'd prepped for jerky. Something clicked. That batch disappeared in two days, and now I keep extra currant jam in the pantry just for jerky experiments.

I brought a batch to a Super Bowl party last winter, tucked between the wings and chips. Within an hour, people were hunting me down asking for the recipe. The best part was watching skeptics turn into converts after that first sweet smoky bite. Now it is the one snack everyone actually requests specifically.

Ingredients

• Lean beef: Top round, flank, or sirloin works beautifully here, and slicing it against the grain makes every bite tender instead of tough
• Black currant jam: This is the secret weapon that gives the jerky its signature tangy sweetness, regular currant preserves work too
• Soy sauce or tamari: Provides that savory umami base and saltiness, tamari keeps it gluten free if that matters to you
• Worcestershire sauce: Adds depth and that classic jerky flavor we all recognize immediately
• Apple cider vinegar: Cuts through the richness and helps tenderize the meat while it marinates
• Smoked paprika: Double smoke situation here, this works with the cherry wood for layers of smokiness
• Brown sugar: Balances the tang from the currant and helps with that nice glossy finish
• Garlic and onion powder: The backbone flavor that keeps everything grounded and familiar
• Cherry wood chips: Fruit wood pairs perfectly with the currant, do not skip this if you can help it

Instructions

Whisk together the marinade:

In a large bowl, combine the black currant jam, soy sauce, Worcestershire, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, cayenne, and water. Whisk until the jam is completely dissolved and everything is smooth and glossy.

Marinate the beef:

Add the beef slices to the bowl and toss until every piece is thoroughly coated. Cover and refrigerate for at least 8 hours, but overnight really lets those flavors develop into something special.

Prepare for smoking:

Drain the beef and pat it completely dry with paper towels. This step is crucial, excess moisture means soggy jerky, and nobody wants that after waiting all day.

Arrange the racks:

Lay the beef slices in a single layer on your wire racks or dehydrator trays. Make sure none of the pieces are touching or overlapping, they need that air circulation to dry properly.

Fire up the smoker:

Heat your smoker or oven to 160 degrees Fahrenheit. If you are using a smoker, add the cherry wood chips according to your smoker's instructions. That fruit wood smoke is going to be magic.

Smoke to perfection:

Smoke the jerky for 4 to 6 hours, flipping everything halfway through. You are looking for dry but still slightly pliable pieces, not brittle snaps. Trust your instincts more than the timer.

Cool and store:

Let the jerky cool completely on the racks. This finishes the drying process and helps develop that proper chewy texture. Store in an airtight container, if it lasts that long.

Save

My dad, who has been making the same peppered jerky for thirty years, tried this and stayed quiet for a full minute after his first bite. Then he asked if I had written down the recipe. That is when I knew this black currant version was not just another experiment, it was a keeper.

Getting the Smoke Right

Cherry wood is worth seeking out for this recipe. I have tried hickory and mesquite, but they compete with the delicate currant flavor. Cherry wood smoke is gentle and fruity, almost like it knows exactly what it is supposed to be doing with that jam. If you are using an oven, you can add a small tray of soaked wood chips on the bottom rack, but a smoker really shines here.

Storage Wisdom

Learned this the hard way, do not store jerky in plastic bags right out of the smoker. The condensation makes it mold faster. Let it cool completely, then pop it in the fridge for the longest life. Vacuum sealed, it lasts a month, but honestly, in my house, the two week mark is theoretical at best.

Make It Your Own

Once you have made this a few times, you will start tweaking things to match your taste. I have tried raspberry jam when currant was not available, and while different, it was still fantastic. Some friends add more cayenne because they like that sweet heat kick. The beauty of this recipe is that it is incredibly forgiving once you understand the basic balance.

• Blueberry jam creates a milder, sweeter jerky that kids tend to love
• Swap the cherry wood for apple wood if that is what you can find locally
• Try adding a tablespoon of balsamic vinegar to the marinade for extra depth

Save

There is something deeply satisfying about making your own jerky, especially when it has this unique sweet smoky profile. Every batch feels like a little victory, and watching friends discover that first bite never gets old.

Questions & Answers

→ What cut of beef works best?

Top round, flank steak, or sirloin are ideal choices. These lean cuts have minimal fat, which prevents spoilage during drying. Slice thinly against the grain for the most tender results.

→ Can I make this without a smoker?

Yes. Use your oven set to the lowest temperature (usually 160°F/71°C) with the door slightly propped open for air circulation. The jerky will still dry properly, though you'll miss the cherry wood infusion.

→ How do I know when jerky is done?

The finished jerky should be dry to the touch but still slightly pliable when bent. It shouldn't snap or crumble. A piece bent in half should show small fibers separating but not break completely.

→ Why drain the marinade before smoking?

Excess moisture prevents proper dehydration and can cause uneven cooking. Patting the beef dry removes surface liquid, allowing the smoke to penetrate more effectively and promoting consistent drying.

→ Can I adjust the sweetness level?

Absolutely. Reduce the black currant jam for less sweetness, or increase slightly for a more candied finish. You can also add extra cayenne or black pepper to balance with more heat.