Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.

While the meat is in the freezer, combine the orange juice, lime juice, honey, ground cumin, salt, garlic, and diced jalapenos in a blender until jalapenos are cut small and the honey is evenly mixed. Add to a bowl or ziplock bag.

Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew or with the grain for a more chewier jerky. Or skip the freezing phase and use a Jerky Slicer.

Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.

After the meat has finished marinating, remove from refrigerator and strain excess marinade and pat dry the beef strips with paper towels

Dry with your favorite jerky making method. I used my dehydrator and dried for 4.5 hours at 160 degrees.

The jerky is finished when it bends and cracks, but does not break in half.