Place beef in the freezer for about 20 minutes.
Remove the beef and thinly slice the beef against the grain with a sharp knife.
Place the peach or apricot preserves, balsamic vinegar, Dijon mustard, seasoned salt and salt in a small food processor and process until smooth.
Place the sliced beef and marinade in a gallon sized zipper bag and make sure the marinade coats all the beef. Refrigerate overnight.
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.
Place the marinated beef in a single layer on top of the metal baking racks.
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.
Store the beef jerky in an air-tight container (in a dark pantry or the refrigerator) for 1 - 2 weeks.