Air Fryer Jerky: A Quick, Easy, And Healthy Treat?

Yes, you can make jerky in an air fryer. It is a convenient, energy-efficient, and speedy way to make jerky at home. The air fryer's technology ensures even heat distribution, reducing the chances of unevenly cooked jerky. It is also excellent at locking in flavours and removing moisture. However, air fryers typically have smaller capacities, so you will be working with smaller batches of jerky.

Choosing the right cut of meat

• Lean Meat: Fat does not dehydrate like lean meat and can cause spoilage, so always opt for lean cuts with minimal fat content. Intramuscular fat or marbling contributes to flavour and moisture, but intermuscular fat should be removed before the jerky-making process.
• Economical Cuts: You don't need to buy expensive cuts of beef. In fact, it's best to save your money and opt for more affordable options as the jerky-making process will transform tougher cuts into tender jerky.
• Buy Sufficient Amounts: Keep in mind that you will lose between 50% and 75% of the original weight during dehydration, so buy enough meat to account for this shrinkage. A good rule of thumb is that every three pounds of raw meat will give you approximately one pound of jerky.
• Make Friends with Your Butcher: Your local butcher can be a great resource. They can help you select the right cut and even pre-slice the beef for you, ensuring uniform slices that will cook evenly.
• Know Your Cuts and Keep an Eye on Sales: Once you know which cuts are best, you can keep an eye out for weekly specials and sales. Big box stores like Costco and Sam's Club often offer great prices on larger quantities.

Now, let's dive into the specific cuts that are ideal for making beef jerky:

Top Round: This is the cut that most professional beef jerky makers use, and you might know it by its alternate name, London Broil. It comes from the inside leg muscle and offers a good balance between tenderness and affordability.

Bottom Round: This is the outer muscle of the upper rear leg and is a hardworking part of the animal, making it the least tender of the round cuts. However, it's still a great option and very affordable.

Eye of Round: This is my personal favourite and recommendation. It's the most tender of the round cuts and has a long, cylindrical shape that makes slicing against the grain easy.

Sirloin Tip (Knuckle): This cut might be harder to find, but it's worth it if you can get your hands on it. It's lean and provides a nice, tender texture.

Lifter/Blade Meat: This cut comes from the outside of the rib primal and offers excellent beef flavour and a tender texture. It's relatively thin, making slicing a breeze.

Pectoral/Special Team: Similar to lifter meat, this cut comes from the chuck primal and is also thin, making it easy to work with. It has a rich, beefy flavour.

Flank Steak: Packed with bold, meaty flavour, flank steak has long, tough grains, so slicing against the grain is essential. It can be a bit fatty, so keep that in mind.

Other cuts worth exploring include brisket, skirt steak, tri-tip, and flap meat, but these might be a bit more challenging due to higher fat content or intramuscular marbling.

Marinating your beef

Choosing the Right Cut of Meat

For beef jerky, it is important to select a lean cut of meat with minimal fat. Good options include top round, bottom round, sirloin, flank steak, or eye of round. Fat does not dry out and can cause the jerky to spoil faster, so be sure to trim any excess fat from your chosen cut of meat.

Preparing the Meat for Marinating

Before marinating, it is helpful to freeze the beef for about an hour to make slicing easier. Aim for thin, uniform slices, about 1/8 to 1/4 inch thick. Freezing the meat prior to slicing will aid in achieving these thin, consistent slices.

Creating the Marinade

There are many different marinade recipes, but a basic marinade typically includes soy sauce, Worcestershire sauce, black pepper, garlic powder, onion powder, and a touch of liquid smoke. For a spicier kick, add red pepper flakes, chilli flakes, cayenne pepper, or hot sauce. You can also add a sweet element with brown sugar or honey. If you want to enhance the tenderness of the meat, include some meat tenderiser, which contains bromelain, an enzyme that breaks down meat tissue.

Marinating the Beef

Place the beef slices in a large bowl or a large ziplock bag. Pour the marinade over the beef and use your hands to massage it into the meat, ensuring all pieces are evenly coated. Cover the bowl or seal the bag, and place it in the refrigerator. Marinate the beef for at least 4 hours, but preferably overnight, for maximum flavour.

Post-Marinating Steps

After marinating, remove the beef from the refrigerator and drain off any excess liquid. Use paper towels to pat the beef slices dry, removing any surface moisture. This step is crucial for proper drying in the air fryer.

Now that your beef is marinated and ready, you can move on to the next steps of preparing your beef jerky in the air fryer!

Air fryer settings and preparation

With your meat marinated and ready to go, it's time to prepare your air fryer. Plug it in and preheat to the lowest setting, which should be around 160°F to 180°F (70°C to 80°C). If your air fryer doesn't go this low, just set it to its lowest temperature.

Before placing the meat inside, lightly spray the air fryer basket with non-stick cooking spray. This will prevent sticking and make cleaning up easier later.

Place the meat slices in a single layer in the basket, ensuring they don't overlap. Overlapping can cause uneven drying, so it's important to give each piece enough space. If you're using a basket-style air fryer, you can use racks to hang the meat, or even bamboo skewers, ensuring plenty of room for air circulation.

Cooking process and timings

The cooking process and timings for making jerky in an air fryer will depend on the type and amount of meat you are using, as well as the specific air fryer model and its settings. Here is a step-by-step guide to help you get started:

• Prepare the Meat: Start by choosing a lean cut of beef, such as eye of round, top round, or bottom round steaks. You can also use flank steak or skirt steak. Trim any excess fat from the outside of the beef. Partially freeze the meat for about 30 minutes to make it easier to cut into thin slices.
• Slice the Meat: Using a sharp knife, cut the beef into thin strips, no thicker than 1/4 inch or 1/8 inch, depending on your preferred texture. Cutting against the grain will result in strips that are easier to tear apart, while cutting with the grain will provide longer, chewier jerky.
• Marinade: Prepare your favourite beef marinade or use a simple mixture of Worcestershire sauce, soy sauce, honey, and onion powder. You can also add spices like chili flakes or garlic powder for extra flavour. Place the beef strips in a bowl, cover them with the marinade, and refrigerate for at least 3 hours or overnight.
• Dry the Meat: After marinating, remove the beef strips from the refrigerator and pat them dry with paper towels. This step is important to remove any excess moisture before air frying.
• Arrange in the Air Fryer: Place the beef strips in the air fryer basket in a single layer, making sure they don't overlap too much. You may need to cook in batches or use a rack to fit more strips in the air fryer.
• Air Frying: Set the air fryer temperature to between 160°F and 175°F (70°C-80°C). Cook the beef jerky for around 2-4 hours, depending on your air fryer and the thickness of the meat. Check the jerky regularly during the last hour of cooking to ensure it doesn't burn. The jerky is ready when all the moisture has evaporated, and the internal temperature reaches 160°F/71°C.
• Cooling and Storage: Once the jerky is done, remove it from the air fryer and let it cool completely. Store the jerky in an airtight container or resealable plastic bags in the refrigerator. It can be stored for up to one week or up to 1-2 months if properly dehydrated.

Note: The cooking time may vary depending on your air fryer model, so it's important to monitor the jerky closely during the cooking process to prevent overcooking or burning. Always refer to your air fryer's instructions for specific guidelines and settings.

Storing your beef jerky

Choosing the Right Container

Use airtight containers, resealable plastic bags, or zip-lock bags to store your beef jerky. These containers will prevent air and moisture from spoiling the jerky, keeping it fresh for longer.

Removing Air and Moisture

Before sealing the container or bag, remove as much air as possible. You can do this by gently squeezing the bag to force out the air before sealing it tightly. This simple step will help prolong the shelf life of your beef jerky.

Refrigeration

For extended storage, keep your beef jerky in the refrigerator. At room temperature, beef jerky can last up to 2 weeks. However, refrigeration can significantly extend its life. The USDA recommends storing home-dried jerky in the refrigerator for up to 1-2 months.

Vacuum Sealing

If you want to store your beef jerky for even longer, consider vacuum sealing it. This method will remove all the air from the package, creating an ideal environment for long-term storage. Vacuum sealing can extend the shelf life of your jerky for several months.

Freezing

Yes, you can freeze beef jerky! Freezing is an excellent option if you want to preserve your jerky for an extended period. However, it's important to note that frozen jerky may not maintain its original texture and flavour, but it will still be safe to consume. Always check for signs of spoilage before consuming frozen jerky.

Storing in Portions

If you've made a large batch of beef jerky, consider storing it in smaller portions. This way, you only need to open a small amount at a time, reducing the risk of contamination and prolonging the freshness of the rest of the batch.

Checking for Spoilage

Even with proper storage, beef jerky can eventually spoil. Before consuming, always check for signs of spoilage, such as discolouration, mould, or an unpleasant odour. If you notice any of these signs, discard the jerky immediately.

By following these storage instructions, you can ensure that your homemade beef jerky stays fresh, tasty, and safe to enjoy!

Frequently asked questions