Black Currant Smoky Jerky

Imagine the perfect combination of sweet and savory mingling in your mouth with each bite of this artisanal jerky. Our Black Currant Smoky Jerky transforms ordinary beef into a gourmet snack through the magic of tangy black currant preserves and the gentle kiss of cherry wood smoke. This isn't your gas station jerky—it's a carefully crafted delicacy that balances complex flavors while providing a protein-packed treat perfect for hiking trails, long drives, or sophisticated snacking at home.

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The art of jerky-making dates back centuries as a preservation method, but this recipe elevates the tradition with modern flavors. The magic happens during the long marination period, when the black currant jam infuses the beef with its distinctive fruity tang, complemented by the umami richness of soy sauce and Worcestershire. Then, the cherry wood smoke creates aromatic compounds that penetrate the meat, resulting in layers of flavor that unfold with each chew.

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, for heat)
• 2 tbsp water
• Cherry wood chips (amount per smoker instructions)

Instructions

Prepare the marinade

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.

Marinate the beef

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.

Prepare for drying

Drain the beef and pat dry with paper towels. Discard the marinade.

Arrange for smoking

Arrange beef slices in a single layer on wire racks or dehydrator trays, ensuring pieces do not overlap.

Set up your equipment

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.

Smoke and dehydrate

Smoke/dehydrate the jerky for 4–6 hours, flipping once halfway, until the beef is dry but still slightly pliable.

Finish and store

Let cool completely, then store in an airtight container.

Zusatztipps für die Zubereitung

Die perfekte Fleischdicke ist entscheidend für gutes Jerky. Für beste Ergebnisse, kühlen Sie das Fleisch vor dem Schneiden für etwa 30 Minuten an, um es fester zu machen und gleichmäßigere Scheiben zu erzielen. Schneiden Sie das Fleisch unbedingt gegen die Faserrichtung, um zähes Jerky zu vermeiden. Eine Dicke von etwa 3-4mm ist ideal – zu dünn wird das Jerky zu knusprig, zu dick kann es in der Mitte roh bleiben.

Varianten und Anpassungen

Für eine alkoholische Note können Sie dem Marinade einen Schuss Bourbon oder Whiskey hinzufügen. Wenn schwarze Johannisbeeren nicht verfügbar sind, funktionieren auch Brombeer- oder Himbeermarmelade als hervorragender Ersatz. Vegetarier können dieses Rezept mit Portobello-Pilzen oder extra-festem Tofu ausprobieren – reduzieren Sie in diesem Fall die Trocknungszeit. Für eine würzigere Version verdoppeln Sie die Menge an Cayennepfeffer und fügen einige fein gehackte Chipotle-Chilischoten in Adobo-Sauce hinzu.

Serviervorschläge

Dieses schwarze Johannisbeer-Jerky ist perfekt als Snack für unterwegs, aber auch als Bestandteil einer Charcuterie-Platte neben würzigem Käse und Sauerteigbrot. Schneiden Sie es in kleine Stücke und streuen Sie es über einen Wildkräutersalat für eine proteinreiche Ergänzung, oder servieren Sie es neben einem Glas Bourbon oder einem kräftigen Rotwein für ein unvergessliches Geschmackserlebnis. Das Jerky kann auch fein gehackt und als aromatische Zutat in Reisgerichten oder herzhaften Muffins verwendet werden.

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Whether you're an experienced jerky maker or trying it for the first time, this Black Currant Smoky Jerky offers a unique twist on a classic protein snack. The subtle sweetness of black currants combined with the depth of cherry wood smoke creates a balance that's both sophisticated and satisfying. As this jerky matures over the first day or two, the flavors meld and intensify, making it even more delicious. Share it with friends or keep it all for yourself—we won't judge either way!

Recipe FAQs

→ What cut of beef works best for this dish?

Lean cuts like top round, flank, or sirloin thinly sliced against the grain provide the best texture.

→ How long should the beef marinate before drying?

Marinate for at least 8 hours, preferably overnight, to allow full flavor absorption.

→ Why is cherry wood recommended for smoking?

Cherry wood adds a mild, fruity smoke that perfectly complements the sweet and tangy marinade.

→ Can the smoky flavor be adjusted?

Yes, smoke for the first 2 hours then finish drying without smoke to reduce intensity.

→ How long can the dried beef be stored safely?

Stored properly, it lasts up to 2 weeks refrigerated or 1 month vacuum-sealed.

→ Is this suitable for gluten-free diets?

Yes, by substituting tamari for soy sauce, it remains gluten-free.