Air Fryer Beef Jerky: Is It Possible?

Beef jerky is a high-protein snack that is perfect for outdoor activities, long office hours, and road trips. While it is convenient to grab a bag of beef jerky, making it at home can be fun and rewarding. If you don't have a smoker or dehydrator, an air fryer can be used to make beef jerky. This text will discuss the advantages of using an air fryer, provide a step-by-step guide on how to make beef jerky, and offer tips on selecting the right cut of meat and creating delicious marinades.

Lean cuts of beef are best for jerky

Lean cuts of beef are ideal for making beef jerky in an air fryer. The less fat, the better, as fat does not dry out and can cause the jerky to spoil faster.

Top round, bottom round, sirloin, eye of round, flank steak, and London broil are all recommended lean cuts for beef jerky. These cuts will give you a good quantity of uniform-sized strips, with minimal trimming required.

When purchasing your beef, opt for select grade over choice, as this will ensure you get a leaner cut.

Before cutting your beef into strips, it is helpful to partially freeze the meat for about 30 minutes. This will make it easier to slice the meat thinly and uniformly. Aim for a thickness of 1/8 to 1/4 inch.

In addition to choosing the right cut of meat, selecting an appropriate marinade is crucial for flavourful beef jerky. Classic ingredients like soy sauce, Worcestershire sauce, black pepper, garlic powder, onion powder, and liquid smoke can be combined to create a delicious jerky flavour profile.

By choosing lean cuts of beef and following the proper preparation and cooking techniques, you can make delicious, chewy beef jerky in your air fryer.

Marinate the beef for 18-24 hours

Marinating the beef for 18-24 hours is a critical step in the beef jerky-making process. The longer the beef soaks in the marinade, the more flavourful and tender it becomes.

The ideal marinade should consist of ingredients like soy sauce, Worcestershire sauce, black pepper, garlic powder, onion powder, and a hint of liquid smoke for a classic, smoky jerky flavour. For a spicy kick, add red pepper flakes or hot sauce.

It is essential to trim any excess fat from the beef before marinating, as fat can cause the jerky to spoil faster. Aim for thin slices, about 1/8 to 1/4 inch thick, and slice with the grain for chewier jerky or against the grain for a more tender texture.

Once you've prepared the beef, whisk together the marinade ingredients in a bowl, ensuring they are well combined. Add the beef strips, making sure they are fully coated, then cover and refrigerate for 18-24 hours.

After marinating, remove the beef from the refrigerator and drain off any excess liquid. Pat the beef strips dry with paper towels to remove any surface moisture, as this step is crucial for proper drying in the air fryer.

Now your beef is ready for the air fryer! Arrange the strips in a single layer, ensuring they don't overlap, and cook at a low temperature of around 175°F/80°C for about 2-3 hours, or until all the moisture has evaporated.

Remember to monitor the jerky closely, as air fryers excel at removing moisture, and you don't want it to become overly dry. Check the jerky regularly and adjust the cooking time as needed.

With these steps, you'll be well on your way to creating delicious, flavourful beef jerky with that perfect chewy texture!

Air fry at a low temperature

Air fryers are an excellent alternative to dehydrators when making beef jerky. They are faster, more energy-efficient, and yield consistent results. However, air-frying beef jerky requires careful temperature control to avoid overcooking the meat.

When using an air fryer to make beef jerky, it is crucial to set the temperature as low as possible. The ideal temperature range is between 160°F and 180°F (70°C to 80°C). If your air fryer does not go this low, simply set it to its lowest temperature setting.

The reason for the low temperature is twofold. Firstly, the moisture in the beef needs time to evaporate before the meat starts to burn. Secondly, the low temperature helps to slowly dehydrate the meat, ensuring that it dries out evenly and thoroughly without becoming overly dry or burnt.

The cooking time will depend on the specific model of your air fryer, the thickness of your meat, and your desired level of dryness. On average, the air-frying process will take around 2 to 4 hours. However, it is important to keep a close eye on the jerky and adjust the cooking time accordingly.

To ensure even cooking, arrange the beef slices in a single layer in the air fryer basket, making sure they do not overlap. If you are using multiple racks, remember to flip the beef slices and rotate the racks halfway through the drying process.

Once the jerky is done to your liking, let it cool completely before storing it in airtight containers or zip-lock bags. For extended storage, keep the jerky in the refrigerator. Air fryer beef jerky can last up to 2 weeks at room temperature, but refrigeration can prolong its shelf life.

Arrange beef in a single layer in the air fryer

When arranging the beef in the air fryer, it is important to ensure that the meat is in a single layer and that none of the strips are overlapping. This is to ensure that all surfaces of the meat are exposed to the hot air and can dry out evenly.

If you are using a small air fryer, you may want to use a rack to maximise the space and cook twice as much beef in one go. You can also use skewers to create multiple layers of meat, with one layer on the bottom of the air fryer basket, one on a metal rack, and one draped over the skewers.

It is also important to note that the size of your air fryer will determine how much beef you can cook at once. Working with smaller batches is usually necessary when using an air fryer, as they typically have smaller capacities than dehydrators or ovens.

Check the jerky regularly to avoid overcooking

When making beef jerky in an air fryer, it's important to check the jerky regularly to avoid overcooking. The cooking time will depend on the thickness of the meat, the temperature, and your personal preference for doneness. Aim for a chewy texture, but be careful not to let the jerky burn or char.

For food safety, the USDA recommends that beef jerky reaches an internal temperature of 160°F/71°C. You can use an instant-read meat thermometer to check this. However, you should also rely on visual and tactile cues. Check the jerky after about two hours of cooking time, and then continue cooking in 15-minute intervals until it's done. The jerky should bend but not immediately snap.

If you're using multiple racks, remember to flip the beef slices and rotate the racks halfway through the drying process to ensure even drying.

Frequently asked questions