Black Currant Smoky Jerky (Printable format)

Tender beef slices marinated in tangy black currant sauce and cherry wood smoked for a sweet, savory 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 (amount per smoker instructions)

# Directions:

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 the beef slices to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 8 hours, or overnight for best flavor.
03 - Drain the beef and pat dry 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 (160°F). If using a smoker, add cherry wood chips according to manufacturer instructions.
06 - Smoke/dehydrate the jerky for 4–6 hours, flipping once halfway, until the beef is dry but still slightly pliable.
07 - Let cool completely, then store in an airtight container.

# Expert Advice:

01 -
  • The black currant creates this incredible tangy sweetness that balances the smoky beef perfectly
  • It makes the house smell amazing while smoking, kind of like a campfire met a berry patch
  • Once you taste fruit smoked jerky, regular jerky feels a little lonely
02 -
  • Patting the meat dry before smoking seems tedious but it is the difference between jerky and weird beef fruit leather
  • Slicing against the grain is non negotiable, with the grain and you will be chewing until next Tuesday
  • The jerky continues to firm up as it cools, so do not panic if it feels a little bendy right off the smoker
03 -
  • Freeze the beef for 30 minutes before slicing, it makes cutting those thin strips so much easier
  • If the jerky feels too dry after cooling, you can put it in a sealed container with a damp paper towel overnight
  • Double bag it if you are taking it somewhere, that smoke scent lingers and attracts attention
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