Homemade beef jerky is one of those classic kitchen endeavors that feels both rustic and gratifying. You can’t go wrong with this Cherry Maple Beef Jerky Recipe because it brings a whole new flavor profile you cannot get in the store!
The sweet maraschino cherry combined with the deep maple sweet flavor and savory spices creates a delicious marinade that elevates a sliced roast to something very special.
The magic of this recipe arises before the meat is added to the marinade. Speaking of marinade!
By mixing the marinade ahead of time and allowing it to rest for two full days, you develop everything into a richly smooth base melded together will maraschino cherry, maple syrup, and spices which penetrate deeply into the meat strips. The jerky has depth with complex layers of sweetness, heat, and bright citrus.
This beef jerky is affordable, and if you have a smoker or dehydrator, you are ahead of the game. The end result is tender jerky that has the right amount of sticky, depth of flavor that you can finish all by yourself. Share it with yourself, or eat it while driving to your camping site, on a long-staffed road trip, for meal prep or give it away as a gift if you like.
In closing, if you are a beef lover,our website have more delicious recipes like the Olive Garden Braised Beef Tortellini Recipe, the Cardiff Crack Recipe (a family favorite) and more.
Why You’ll Love Cherry Maple Beef Jerky
We appreciate the balance of flavors in this Cherry Maple Beef Jerky recipe. The natural sweetness from real maple syrup and cherry pie filling provides the jerky with a nice gloss and flavor, but it is not overpowering with sweetness.
The marinade also has a bold savory backbone with soy sauce, Worcestershire, and orange zest. After three days of marinating, the meat absorbs all that flavor while also becoming tender and perfectly chewier.
If you enjoy tweaking and changing recipes to your family’s taste, you will like the flexibility regarding the spice in this recipe. You can keep it mild or add habanero powder for a hot kick! This jerky would be friendly for the smoker, dehydrator, or oven; again, your choice!
Ingredients Required for Cherry Maple Beef Jerky Recipe
Before you start, make sure you have all the following ingredients listed below for this Cherry Maple Beef Jerky Recipe
- 4 lbs beef (top round, flank steak, or eye of round)
- 1 can cherry pie filling
- 1 cup real maple syrup
- 1 cup soy sauce
- 1 cup Worcestershire sauce
- Juice and zest of 1 orange
- 1 tbsp red pepper flakes
- 1 tbsp black pepper
- 1 tbsp chili powder
- (Optional) 1 tsp habanero powder
- ½ tsp liquid smoke (if not using a smoker)
Kitchen Equipment Needed
- Blender
- Large mixing bowl
- Sharp knife
- Cutting board
- Vacuum marinade machine or zip-top bags
- Dehydrator, smoker, or oven
- Wire racks or dehydrator trays
Prep Time: Marinade prep 10 minutes
Oven Drying Time: 4 to 6 hours at 170°F (75°C) or your oven’s lowest setting
How To Make Cherry Maple Beef Jerky
Just follow these easy steps to make your own Cherry Maple Beef Jerky at home
1 – Prepare the marinade
In the blender, add cherry pie filling, real maple syrup, soy sauce, Worcestershire, orange juice, orange zest, and all spices. Blend until totally smooth. This is the flavor base of the jerky.
2 – Let the marinade develop
Pour the blend into a container and let it rest in the fridge for at least 2 days. It’s important that it rest because this is the time for the cherry, citrus, maple, and spices to meld. If you do not let it rest, you will have a less preferable flavour.
3 – Slice the beef
Remove any excess fat from the meat and then slice the beef into strips of about ¼ inch thick. It is easier to try and slice the beef when it is partially frozen. this will keeps the beef slices all the same and you will have a more even drying process.
4 – Marinate the beef
Put the sliced beef in a large bowl or vacuum marinator. Pour the fully undeveloped marinade over the top of the beef so it fully coats all the meat. Now you can let it sit in the fridge for 3 days or vacuum marinate you machine.
5. Dry or smoke the jerky
Lay marinated strips onto dehydrator trays, smoker racks or wire racks for the oven. Dry the jerky at 160°F until it is firm, chewy, and not sticky. Depending on the thickness of the beef was and the method used, it will take anywhere from 4 to 8 hours.
6. Store the finished jerky
Let the jerky cool completely. Store it in airtight bags or jars. You can also freeze the leftover marinade for your next batch.
How to Store Cherry Maple Beef Jerky Properly?
You can keep your Cherry Maple Beef Jerky in an airtight container at room temperature for a week, in the refrigerator for a month, or in the freezer for up to 6 months. Jerky doesn’t have to be reheated, but you may choose to briefly warm it in a low oven, giving it a little softer texture.
What to Pair and Serve with Cherry Maple Beef Jerky
1. With Sharp Cheddar or Gouda
We’ve learned that the sweetness from the cherry-maple marinade pairs beautifully with sharp cheeses. It becomes an instant gourmet snack plate.
2. Alongside a Craft Beer Flight
From our own backyard BBQ nights, this jerky tastes incredible with amber ales, smoked porters, or fruity IPAs. The flavors play off each other perfectly.
3. Chopped into a Power Salad
We’ve tossed sliced jerky into spinach salads with walnuts and cranberries. It adds a smoky, chewy punch that replaces the need for bacon or grilled meat.
4. With Warm Buttered Biscuits
This is a comfort-food move we swear by. The salty-sweet jerky + soft buttery biscuit combo hits every craving at once.
5. As a Protein Boost for Breakfast
We’ve added small pieces to omelets or scrambled eggs, and it transforms a simple breakfast into something bold and savory.
6. Paired With a Maple Old Fashioned
If you enjoy cocktails, this pairing is magic. The maple notes in the drink echo the maple in the jerky.
7. With a Charcuterie Board
Every time we serve it with nuts, dried cherries, brie, and crackers, it becomes the first thing people finish. It adds a homemade touch you can’t buy in stores.
8. In a Trail Mix Bowl
Yes, we’ve done this on road trips. Jerky chunks with almonds, chocolate chips, and dried fruit make an energy-dense, incredible snack.
9. With Roasted Sweet Potatoes
Sweet potatoes bring out the cherry and maple undertones beautifully. We often serve this duo during camping trips as a hearty side.
10. As a Topping for Loaded Baked Potatoes
This is one of our favorite quick meals. Add jerky bits, sour cream, chives, and butter, and it tastes like a smoky steakhouse potato.
My Personal Experience With this Recipe and Some Tips
I loved making this Cherry Maple Beef Jerky. The sweet cherry and maple smell filled my kitchen, and the jerky came out chewy and full of flavor. My family kept grabbing pieces before it even cooled. It felt good to make a big batch that everyone enjoyed so much.
Tips
1. Cut the meat thin so it dries the same.
2.Keep the meat very cold. It slices easier.
3. Mix the marinade well so every piece tastes good.
4. Let the meat soak long. It makes stronger flavor.
5. Dry the jerky on racks so air moves around.
6. Check often near the end so it doesn’t get too dry.
FAQs on Cherry Maple Beef Jerky Recipe
Here are some common questions I’ve got you covered about the Cherry Maple Beef Jerky Recipe.
1. What cut of meat works best for this jerky?
From our experience, eye of round or top round works beautifully because they’re lean and slice evenly. The fewer fat pockets, the longer your jerky will last without turning greasy.
2. Do I really need to let the marinade rest for two days before using it?
Yes, absolutely. We’ve tested it both ways, and the flavor only becomes fully balanced and rich after 48 hours. The cherry, maple, soy, and spices need that time to meld together.
3. How thin should I slice the meat?
We’ve found the sweet spot is ⅛ to ¼ inch thick. Thinner slices dry quicker and become crispier, while thicker slices stay more chewy and tender.
4. Can I skip the habanero powder?
Definitely. We sometimes leave it out when making big batches for family. The jerky still has plenty of kick from the chili powder and red pepper flakes.
5. Can I make this recipe without a smoker?
Yes, and we’ve done it many times. If you’re using the oven, adding ½ teaspoon of liquid smoke truly rounds out the flavor so you don’t feel like you’re missing anything.
6. How long should I marinate the beef?
We always marinate it three full days. Anything less is good, but three days gives that deep cherry-maple flavor throughout the meat.
7. My jerky dried too fast. What happened?
Usually this happens if the oven temp is too high or the slices are very thin. We keep our oven at 170°F and check regularly after the 3.5-hour mark.
8. How do I know when the jerky is done?
From experience: bend a piece. If it cracks but doesn’t snap in half, it’s perfect. If it feels brittle, it’s overdone.
9. How long does this jerky last after cooking?
In an airtight container, it lasts 2 weeks at room temperature or up to 2 months in the fridge. We also freeze extra batches for even longer storage.
10. Can I reuse the marinade?
Yes, and we do this often. Freeze the marinade after use and keep it as a base for the next batch. We still refresh it with a bit more cherry and maple each time for maximum flavor.
This Cherry Maple Beef Jerky Recipe is one of those projects that are satisfying and delivers big flavor and payoff. The cherry flavor, maple flavor, and hint of spices make for a jerky that is better than what you can buy. If you enjoy bold beef recipes, try this soon and let us know how it went.
Please share photos of your batch or different flavors, we love seeing what you create!
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