Save Experience a sophisticated twist on a classic snack with this Black Currant Smoky Jerky. By combining the deep, tart sweetness of black currant jam with a tangy BBQ-style marinade and the mellow fragrance of cherry wood smoke, this recipe produces a gourmet jerky that is sweet, smoky, and savory all at once.
Save The secret to this jerky's tender texture and intense flavor is a long marination period. Slicing the beef against the grain ensures that every piece remains easy to chew, while the apple cider vinegar and soy sauce base tenderizes the meat as it absorbs the rich aromatics of garlic and onion powder.
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 (use 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
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, you can smoke the beef for the first 2 hours of the process and then finish the dehydration without additional smoke. Always ensure your smoker or oven is maintained at 160°F (71°C) to dry the meat safely and effectively.
Varianten und Anpassungen
You can easily adjust the sweetness or heat of this snack by altering the amounts of black currant jam and cayenne pepper used in the marinade. For a gluten-free version, substitute tamari for the soy sauce and ensure your Worcestershire sauce is certified gluten-free.
Serviervorschläge
This recipe yields 10 servings, making it an excellent high-protein option for hiking, road trips, or post-workout recovery. Its sweet and savory profile pairs wonderfully with a selection of nuts or aged cheeses for a more substantial snack plate.
Save With its vibrant color and complex layers of flavor, Black Currant Smoky Jerky is a standout snack that proves homemade jerky is well worth the effort. Enjoy the perfect harmony of fruit and smoke in every bite.
Recipe FAQs
- → What cut of beef works best?
Lean cuts like top round, flank steak, or sirloin are ideal. Trim away visible fat before slicing, as excess fat can cause spoilage and makes the final texture greasy.
- → Can I make this without a smoker?
Yes, use your oven set to 160°F with the door slightly propped open. Add liquid smoke to the marinade to replicate the smoky flavor, though the results will differ from traditional wood smoking.
- → How thin should I slice the beef?
Aim for strips between 1/8 to 1/4 inch thick. Partially freezing the meat for 30-60 minutes before slicing makes achieving uniform, thin strips much easier and safer.
- → Why does the beef need to be patted dry?
Removing excess marinade helps the surface dry evenly, prevents steam buildup during dehydration, and allows the smoke flavor to penetrate better without creating a sticky texture.
- → How do I know when it's finished?
The jerky is done when it bends and cracks but doesn't break apart. It should feel dry to the touch and have a leather-like texture while still retaining slight pliability.
- → Can I substitute the black currant jam?
Other fruit preserves like raspberry, blackberry, or grape work, though the flavor profile will shift. Black currant provides a unique tart-sweet balance that pairs exceptionally well with beef.