Cherry-Maple Beef Jerky

A sweet-savory cherry-maple beef jerky with a little Worcestershire depth and optional smoke and heat.

Ingredients

• 2 pounds beef, such as top round, sirloin, or flank steak, sliced thinly
• ½ cup pure maple syrup
• ½ cup unsweetened cherry juice
• ¼ cup soy sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar, optional
• 1 teaspoon liquid smoke, optional
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper, optional

Instructions

1. Partially freeze the beef for 1–2 hours, then slice it ⅛–¼ inch thick against the grain.
2. Whisk together the maple syrup, cherry juice, soy sauce, Worcestershire sauce, brown sugar, liquid smoke, garlic powder, onion powder, black pepper, and cayenne.
3. Put the beef in a resealable bag or container, pour in the marinade, and refrigerate for at least 6 hours, preferably overnight.
4. Heat a pellet grill, smoker, or oven to 160–180°F. Remove the beef from the marinade and pat it dry.
5. Arrange the slices on racks and smoke or bake for 4–6 hours, flipping halfway through. The jerky should be firm but still pliable when bent.
6. Cool completely before storing in an airtight container. Refrigerate for longer freshness.

Notes

• Discard any leftover marinade.