# 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, as per smoker manufacturer instructions
# How To Make It:
01 - 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 in a large bowl until smooth.
02 - Add beef slices to marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 8 hours, or overnight for optimal flavor development.
03 - Drain beef and pat dry thoroughly with paper towels. Discard marinade. Arrange beef slices in a single layer on wire racks or dehydrator trays, ensuring pieces do not overlap.
04 - Prepare smoker or oven for low-temperature drying at 160°F. If using a smoker, add cherry wood chips according to manufacturer instructions.
05 - Smoke or dehydrate jerky for 4 to 6 hours, flipping once at the halfway point, until beef is dry but remains slightly pliable.
06 - Allow jerky to cool completely, then transfer to an airtight container for storage.
