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Peach Balsamic Beef Jerky

Peach Balsamic Beef Jerky

Course Snack
Cuisine American
Servings 8


  • 2 lbs lean beef sirloin, round or flank
  • 3/4 cup peach (or apricot) preserves
  • 1/4 cup balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp seasoned salt
  • 1 tsp Kosher salt


  1. Place beef in the freezer for about 20 minutes. 

  2. Remove the beef and thinly slice the beef against the grain with a sharp knife.

  3. Place the peach or apricot preserves, balsamic vinegar, Dijon mustard, seasoned salt and salt in a small food processor and process until smooth.

  4. Place the sliced beef and marinade in a gallon sized zipper bag and make sure the marinade coats all the beef. Refrigerate overnight.

  5. Preheat oven to 175 degrees F. Line a baking sheet (or two) with foil and place an oven safe (metal) rack on top of the foil.

  6. Place the marinated beef in a single layer on top of the metal baking racks.

  7. Place the beef (on the racks and baking sheets) in the oven and bake for 3 hours, rotating once halfway through baking time. Remove the jerky from the oven and allow to cool completely. 

  8. Store the beef jerky in an air-tight container (in a dark pantry or the refrigerator) for 1 - 2 weeks.