In a medium saucepan, combine all marinade ingredients other than the Jalapeno peppers. Whisk together until well combined.
Stir in the sliced jalapeno peppers and then bring the mixture to a boil over high heat.
Reduce the heat to medium-high and simmer for 10-15 minutes or until the mixture has thickened to a syrupy consistency and has reduced by half.
Remove the marinade from the heat and allow the mixture to cool completely.
In the meantime, trim off any excess fat or connective tissue from London Broil or Round Roast and slice the meat into jerky strips 1/8 - 1/4 inch thick.
Place jerky strips into a bowl or large zip top bag and pour the marinade over them. Stir or squeeze to distribute marinade, making sure the meat is coated evenly.
Refrigerate for 24 – 72 hours, stirring or turning the bag occasionally.
Lay the jerky strips out on paper towels to remove excess moisture. Blot tops of strips with paper towels, removing as much as possible.
Lay jerky strips on dehydrator trays with room between for air flow. Use as many trays as necessary.
Turn dehydrator on to highest setting and allow to dehydrate according to manufacturers directions, rotating trays periodically.
When jerky has been dehydrated sufficiently, remove from trays and allow to cool. Enjoy!
Notes
OVEN DIRECTIONS: This recipe is specific to a food dehydrator. If you want to prepare it in the oven, preheat to 170 – 175 degrees F. Position the racks to the upper-middle position. Line two large baking sheets with foil and then place a wire cooling rack onto each. Lay the marinated beef strips out onto the wire racks. Bake 2-5 hours, checking often , flipping meat and and rotating trays until jerky is dry and firm yet pliable. Cooking times vary upon the thickness of the meat and this process can take anywhere from 2-5 hours. Enjoy!