Sweet Chipotle Beef Jerky Recipe

Take 1 lb of lean beef and cut against the grain. Slice so that the strips are 1/8-1/4" thick.
In a bowl combine the marinade ingredients in the specified quantities. Ensure the powders and sugars are well combined.
1/4 cup water, 1/4 cup Tamari Soy Sauce, 1/4 cup Dark Brown Sugar, 2 tbsp Honey, 1/4 cup Beef broth, 1/2 tsp smoked paprika, 1/2 tsp granulated garlic, 1 tsp table ground black pepper, 2-3 chipotle peppers in adobo sauce, 2 tsp adobo sauce from can, 1/4 tsp citric acid
In a non-reactive container or ziplock bag, add your marinade and sliced jerky. Massage the marinade into the beef.
Put in your refrigerator to marinate for 2 hours; Ideally, you'd marinate overnight for 16+ hours.

If you don't care about this, just dehydrate at 160F.
Line a baking sheet with aluminum foil. Then place oven-safe cooling racks on top. Put your marinated beef jerky on top of the cooling racks, ensure that pieces aren't touching or overlapping.
Pre-heat your oven to 350F.
Once pre-heated put your jerky in the oven on the middle rack for 10 minutes.
While your jerky is heat treating, set your dehydrator to 120F-130F.

Once your jerky is done heat treating, place your beef jerky in your dehydrator. Ensure pieces aren't touching or overlapping.
Allow the jerky to dehydrate for 3 hours and then start checking for doneness.

After 3 hours take a few pieces of beef jerky out of the dehydrator and allow them to cool for 5-10 minutes.
Once cooled, bend the jerky.
If at the bend you notice a "spider webbing" – it's done. If at the bend you notice the jerky is rubbery and has hues of red/pink, it's not done.

Once done, place in a ziplock bag with the top open and allow the jerky to aerate for 30 minutes. Once aerated zip the top and store in a cool, dry, dark place.