Save to Pinterest Discover the bold flavors of this Black Currant Smoky Jerky, where the deep sweetness of black currant jam meets the savory depth of soy and the subtle finish of cherry wood smoke. This recipe elevates high-protein beef into a gourmet snack that is perfect for any adventure, offering a complex taste profile that is both tangy and smoky.
Save to Pinterest By marinating the lean beef slices for at least eight hours, you ensure that every bite is infused with the warm spices of smoked paprika, garlic, and onion. The slow dehydration process at a low temperature maintains a pliable texture while locking in the rich, dark fruit notes of the marinade.
Ingredients
- 1.5 lbs (680 g) lean beef (top round, flank, or sirloin), thinly sliced against the grain
- 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
- Cherry wood chips (for smoking)
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 more concentrated smoky aroma, focus the smoke exposure during the first two hours of the drying process. After that, you can finish the dehydration without additional wood chips to prevent the flavor from becoming too bitter.
Varianten und Anpassungen
Adjust the intensity of the heat by varying the amount of cayenne pepper. If you prefer a more pronounced fruit flavor, you can slightly increase the black currant jam or swap the brown sugar for a touch more preserves.
Serviervorschläge
This jerky is an excellent companion for hiking or long road trips. For an appetizer, serve it on a platter with sharp cheddar cheese and nuts to complement the smoky, sweet glaze of the meat.
Save to Pinterest Making your own Black Currant Smoky Jerky allows you to control the quality of the ingredients and the depth of the flavor. This savory-sweet snack is a testament to the power of slow-cooked, smoke-infused treats.
Recipe FAQs
- → What cut of beef works best for jerky?
Lean cuts like top round, flank steak, or sirloin are ideal. Trim excess fat before slicing, as fat doesn't dehydrate well and can cause spoilage. Always slice against the grain for tender results.
- → How long should I marinate the beef?
Marinate for at least 8 hours, though overnight (12-24 hours) yields maximum flavor penetration. The acidic ingredients help tenderize while the currant and spices infuse throughout the meat fibers.
- → 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 that wood-fired flavor, though the authentic cherry wood smoke will be missing.
- → How do I know when jerky is done?
Properly dried jerky should be firm and dry but still slightly pliable when bent. It shouldn't snap like a cracker, nor should it feel soft or moist. Most batches take 4-6 hours depending on thickness.
- → How should I store finished jerky?
Completely cool before storing in an airtight container or vacuum-sealed bags. Keeps 2 weeks refrigerated or up to 1 month in the freezer. For longer storage at room temperature, ensure pieces are fully dried.
- → Can I adjust the sweetness level?
Absolutely. Reduce black currant jam for less sweetness, or increase brown sugar for a caramelized glaze. The Worcestershire and soy sauce provide savory balance to the fruit preserves.