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Cherry Maple Beef Jerky
Delicious and nutritious beef jerky with a perfect blend of flavors from cherry juice, maple syrup, soy sauce, and Worcestershire sauce.
Equipment
- Smoker or oven
- Large mixing bowl
- wire rack
- paper towels
Ingredients
- 2 pounds lean beef, sliced into thin strips
- 1 cup tart cherry juice
- ½ cup maple syrup
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- ½ tsp red pepper flakes
Instructions
- In a large mixing bowl, combine the cherry juice, maple syrup, soy sauce, Worcestershire sauce, garlic powder, onion powder, black pepper, and red pepper flakes. Mix well.
- Add the beef strips to the marinade and stir to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- Preheat your smoker or oven to 165°F.
- Remove the beef strips from the marinade and pat them dry with paper towels. Discard the marinade.
- If using a smoker, place the beef strips on the smoker racks and smoke for 4-6 hours, or until the jerky is dry and chewy. If using an oven, place the beef strips on a wire rack over a baking sheet and bake for 3-4 hours, or until the jerky is dry and chewy.
- Remove the beef jerky from the smoker or oven and let it cool completely. Store the jerky in an airtight container in the refrigerator for up to 2 weeks.
Video
Notes
Recipe Notes:
- Use lean beef for the best texture and flavor.
- Slice the beef against the grain for a chewy texture.
- Marinate the beef for at least 2 hours or overnight for best results.
- Use hickory wood chips for a smoky flavor when smoking the beef.
- For even more flavor, try adding a dash of liquid smoke to the marinade before adding the beef strips.
- Use a food thermometer to ensure that the beef is cooked to a safe internal temperature of 160°F.
- To make this recipe even more convenient for meal prepping, try making a large batch and storing it in individual snack-sized bags for easy grab-and-go snacks throughout the week.
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