In a mixing bowl, combine the pitted cherries, maple syrup, soy sauce, Worcestershire sauce, garlic powder, onion powder, black pepper, liquid smoke, and salt. Whisk together until well combined.

Thinly slice your lean beef against the grain. Place the beef slices in a Ziploc bag or shallow dish, and pour the prepared marinade over them. Seal tightly or cover and refrigerate for at least 6 hours.

Preheat your oven to 175°F (80°C). If using a dehydrator, set it according to manufacturer’s instructions.

Drain excess marinade from beef slices. Arrange the slices in a single layer on a baking sheet lined with parchment paper or on dehydrator trays.

Dry the beef for approximately 3 to 4 hours. The jerky should feel firm yet slightly pliable, with no visible moisture.

Once dried, allow the jerky to cool completely on a wire rack. Transfer to an airtight container.