Save Looking for a high-protein, gluten-free snack with a sophisticated flavor profile? This Black Currant Smoky Jerky is the answer. Lean beef is marinated in a tangy black currant BBQ sauce and finished with a subtle cherry wood smoke, resulting in a sweet, smoky, and savory treat that stands out from any store-bought variety.
Save With a total time of 12 to 15 hours—mostly dedicated to marinating and slow-drying—this recipe is designed for quality. By slicing the beef against the grain and allowing it to soak in the rich black currant marinade overnight, you ensure every piece is tender and infused with deep mahogany color and savory flavor.
Ingredients
- Beef: 1.5 lbs (680 g) lean beef (top round, flank, or sirloin), thinly sliced against the grain
- Marinade: 1/2 cup (120 ml) black currant jam or preserves, 1/4 cup (60 ml) soy sauce (or tamari for gluten-free), 2 tbsp Worcestershire sauce, 2 tbsp apple cider vinegar, 1.5 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground black pepper, 1/2 tsp kosher salt, 1/4 tsp cayenne pepper (optional), 2 tbsp water
- Smoking: Cherry wood chips (amount per smoker instructions)
Instructions
- Step 1
- 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.
- Step 2
- 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.
- Step 3
- Drain the beef and pat dry with paper towels. Discard the marinade.
- Step 4
- Arrange beef slices in a single layer on wire racks or dehydrator trays, ensuring pieces do not overlap.
- Step 5
- Prepare your smoker or oven for low-temperature drying (160°F/71°C). If using a smoker, add cherry wood chips according to manufacturer instructions.
- Step 6
- Smoke/dehydrate the jerky for 4–6 hours, flipping once halfway, until the beef is dry but still slightly pliable.
- Step 7
- Let cool completely, then store in an airtight container.
Zusatztipps für die Zubereitung
For a deeper smoke flavor, smoke the beef for the first 2 hours, then finish the dehydrating process without additional smoke. Always ensure the beef slices are patted dry with paper towels after marinating to achieve the best texture and even drying.
Varianten und Anpassungen
Adjust the sweetness or heat by altering the amounts of black currant jam and cayenne pepper used in the marinade. For those with dietary restrictions, use tamari instead of soy sauce and always double-check ingredient labels for allergens like soy or fish.
Serviervorschläge
This recipe yields 10 servings of high-protein snacks, perfect for hiking, road trips, or as a savory mid-day energy boost. Each serving contains approximately 120 calories and 15g of protein.
Save With its unique combination of fruity black currant and rich cherry smoke, this homemade jerky is a gourmet snack that is as satisfying to make as it is to eat. Enjoy the perfect balance of sweet and savory in every tender bite.
Recipe Questions & Answers
- → What cut of beef works best for jerky?
Lean cuts like top round, flank steak, or sirloin are ideal. Always slice against the grain for tender results that aren't too chewy.
- → How long should I marinate the beef?
Marinate for at least 8 hours, though overnight (12-24 hours) yields the deepest flavor penetration and most tender texture.
- → Can I make this without a smoker?
Yes! Use your oven at 160°F with the door slightly propped open. Add liquid smoke to the marinade to replicate the smoky flavor.
- → How should I store the finished jerky?
Keep in an airtight container in the refrigerator for up to 2 weeks, or vacuum seal and freeze for extended storage up to 3 months.
- → What gives this jerky its unique flavor?
The combination of black currant jam's fruity sweetness, smoked paprika, and cherry wood smoke creates a complex flavor profile unlike traditional jerky.
- → Is this jerky gluten-free?
Yes, when you use tamari instead of regular soy sauce. Always check your Worcestershire sauce label as some brands contain gluten.