Black Cherry and Jalapeño Beef Jerky

Cutting the Beef
Using a sharp knife and a cutting board, slice beef against the grain. If you slice it very thin, you will shorten the dehydrating time. I left mine a little thicker because my husband prefers thicker jerky.

Place the beef strips into a gallon sized plastic bag (ziplock).

Creating the Marinade
In a medium sized bowl, add Worcestershire sauce, soy sauce, honey, onion powder, minced garlic, chopped jalapeño, and chopped cherries. Whisk until combined.

Marinate
Pour marinade into a plastic bag with the beef. Squeeze the air out and seal it. Turn the bag over in your hands to coat the beef with the marinade. Refrigerate overnight.

Preparing for Dehydration
Line a baking sheet with aluminum foil. Place a metal rack on top of the lined sheet. Lay out marinated beef on the rack making sure that the pieces aren’t touching each other. The beef will be dark in color after marinating.

Dehydrate
Preheat oven to 170 degrees Fahrenheit. Place the baking sheet on the middle rack in the oven. Dehydrate for 6 to 8 hours, or until the beef has dried out.

Remove the jerky from the oven and allow it to cool.