Description
A unique blend of lean beef and black currant jam, this jerky features smoky undertones that make it a perfect snack for any occasion.
Ingredients
Scale
- 1.5 lbs lean beef (top round, flank, or sirloin), thinly sliced against the grain
- 1/2 cup black currant jam or preserves
- 1/4 cup 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, following smoker instructions
Instructions
- Whisk together the black currant jam, soy sauce, Worcestershire sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, and water until smooth.
- Add the beef slices to the marinade, ensuring every piece is coated, cover with plastic wrap, and refrigerate for at least 8 hours, ideally overnight.
- Remove the beef slices from the fridge, drain, and pat dry with paper towels.
- Arrange the beef slices in a single layer on wire racks or dehydrator trays, ensuring space between pieces.
- Preheat your smoker or oven to a low temperature of 160°F, adding cherry wood chips if using a smoker.
- Smoke and dehydrate the jerky for 4 to 6 hours, flipping halfway through until dry but slightly pliable.
- Allow the jerky to cool completely on the racks before transferring to an airtight container for storage.
Notes
Store in an airtight container at room temperature for up to one month or in the fridge for up to three months. For longer storage, vacuum seal and freeze for up to six months.
Nutrition
- Serving Size: 1 ounce
- Calories: 70
- Sugar: 2g
- Sodium: 280mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 30mg