Air Fryer Beef Jerky: Is It Possible?

Beef jerky is a tasty snack, but it can be expensive to buy. Making it at home is a great alternative, and you don't need a smoker or dehydrator – an air fryer will do the job just as well. It's a simple process: cut the beef into thin strips, marinate, and then dry in the air fryer. The result is a delicious, chewy, tender, protein-packed snack.

Choosing the right cut of meat

When making beef jerky in an air fryer, it's important to choose a lean cut of beef. This is because leaner cuts have less fat content, which can affect the texture and taste of the final product. Here are some recommended options:

Eye of Round Steak

Eye of round steaks is a great choice for several reasons. Firstly, they offer uniform size and thickness, which means you'll get consistent strips of jerky. They also come without external fat, so you won't need to do any extra trimming. Additionally, one or two eye of round steaks are typically the perfect quantity for a single batch of air fryer jerky.

Top Round Roast

A top round roast is another lean option that will give you plenty of meat for jerky. However, due to the varying size of the roast, the strips of jerky you get may be slightly inconsistent in size.

Bottom Round Steaks

Bottom round steaks are another good option for making beef jerky. They tend to be lean and flavorful, contributing to the taste and texture of the jerky.

Minute Steak (Rouladen Style Beef)

Minute steak, or Rouladen-style beef, is a thinner cut of meat that can work well for beef jerky. It's already sliced, saving you a step in the preparation process.

London Broil

London broil, when thinly sliced, can also be used for making beef jerky. Just be sure to remove any excess fat before proceeding with the recipe.

In general, when choosing a cut of meat for beef jerky, consider the type of jerky you want to make. A tougher cut of meat will result in chewier jerky, while a more tender cut will give you softer, melt-in-the-mouth jerky. Additionally, keep in mind that thinner strips of meat (no thicker than 1/4 inch) will result in more tender jerky, while thicker strips will have more bite.

Marinating the beef

Preparing the Beef for Marination:

Before you begin marinating, it is important to select the right cut of meat. Lean cuts of beef, such as top round, bottom round, sirloin, or flank steak, are ideal for making beef jerky. These cuts have minimal fat content, which is important because fat can cause the jerky to spoil faster. Once you have selected the right cut, trim any excess fat from the outside of the beef.

The next step is to slice the beef into thin strips. Aim for a thickness of no more than 1/4 inch or 1/8 inch. You can use a very sharp knife to slice the beef, cutting with the grain to achieve the desired thickness. Alternatively, partially freezing the beef before slicing can make it easier to cut thin strips. You can also ask your local butcher to slice the meat for you.

Marinade Options:

Now that your beef is prepared, it's time to choose your marinade. You can either make your own marinade by combining different ingredients, or you can use a store-bought option. Here are some ideas for both approaches:

Homemade Marinade Options:

• Worcestershire sauce, honey (or brown sugar), soy sauce, and onion powder.
• Soy sauce, brown sugar, garlic powder, and ground ginger.
• Teriyaki sauce, soy sauce, brown sugar, garlic powder, and chilli flakes for a spicy kick.
• Liquid smoke or smoked paprika for a smoked beef jerky variation.

Store-Bought Marinade Options:

• Teriyaki sauce
• Barbecue sauce
• Worcestershire-based sauces

The Marination Process:

Once you have chosen your marinade, it's time to combine the beef and the marinade in a large bowl. Ensure that all surfaces of the beef strips are coated evenly by the marinade and that they are not sticking together. Cover the bowl and place it in the refrigerator. The ideal marination time is between 18 to 24 hours, but if you are short on time, a minimum of 3 hours will also work.

After the beef has finished marinating, remove it from the refrigerator and pat it dry with paper towels to remove any excess moisture before placing it in the air fryer.

Air fryer settings

To make beef jerky in an air fryer, you should set the temperature to a low setting, ideally between 160°F to 180°F. If your air fryer doesn't go this low, set it to its lowest temperature.

The length of time you should air fry the beef jerky for depends on the thickness of the meat and the specific cuts used. However, it generally takes around 2 to 4 hours. You should start checking the jerky after 2 hours and continue to cook until it reaches your desired level of dryness.

It is important to note that the temperature and time settings may need to be adjusted depending on your specific air fryer model.

Drying the beef

Firstly, choose the right cut of meat. Lean cuts of beef with minimal fat are best for jerky, as fat can cause it to spoil faster. Good options include top round, sirloin, bottom round, sirloin tip, or flank steak.

Next, prepare the meat by trimming any excess fat and slicing it into thin, long strips. Aim for a thickness of around 1/4 to 1/8 of an inch. For easier slicing, you can partially freeze the beef for about 30 minutes to an hour beforehand. If you're having trouble getting consistent slices, ask your butcher to do it for you using a meat slicer.

Now it's time to make the marinade. In a large bowl, mix your chosen ingredients—a typical marinade includes soy sauce, teriyaki sauce, brown sugar, and seasonings like black pepper, crushed red pepper, garlic powder, and onion powder. You can also add ingredients like Worcestershire sauce, honey, liquid smoke, or chili flakes to customize the flavor. Once the marinade is ready, add the sliced beef to the bowl, ensuring all the strips are covered. Cover the bowl and refrigerate for at least an hour, but preferably overnight or up to 24 hours for the best flavor infusion.

After marinating, remove the beef strips from the marinade and pat them dry with paper towels. This step is important to remove any excess moisture before air frying.

Now it's time to arrange the beef in the air fryer. Place the strips in the air fryer basket in a single layer, making sure they don't overlap. You may need to use a rack to fit everything in, especially if you have a smaller air fryer. Spray the basket with olive oil to prevent sticking.

Set the air fryer temperature to between 160°F and 180°F (70°C to 80°C). The cooking time will depend on how chewy you want your jerky and the thickness of the strips, but it typically takes around 2 to 4 hours. For chewier jerky, increase the cooking time.

Keep an eye on the jerky during the drying process. Check and flip the strips every 30 minutes to ensure even drying. The jerky is done when it bends and cracks but doesn't break completely. It should feel firm and dry without any soggy spots.

Once the jerky is done, remove it from the air fryer and let it cool completely before storing. Proper storage is crucial to prevent spoilage. Place the jerky in airtight containers or freezer bags, removing as much air as possible. Store it in a cool, dark place like a pantry or, for extended shelf life, in the refrigerator, where it can last for several weeks to a couple of months.

And that's it! You now have delicious, homemade beef jerky made right in your air fryer.

Storing the beef

If you're not planning on eating your beef jerky right away, storing it in an airtight container is crucial. Beef jerky can be stored in a simple ziplock bag or a mason jar for up to 3-4 weeks. You can also use vacuum seal bags, which are excellent for long-term storage as they keep the moisture in and the air out, preserving the flavor and texture of the jerky. Vacuum sealers can be costly, but they are worth the investment if you plan to preserve your jerky for an extended period.

Another option for short-term storage is to use a paper bag, which will help wick away any excess moisture from the jerky before transferring it to a jar or ziplock bag. Label each bag or jar with the date it was made and keep an eye on it, as it will spoil over time, becoming drier, darker, and emitting a different smell.

For longer-term storage, dry canning your beef jerky in mason jars is a great way to preserve it for several months. To do this, set your oven to 350°F, remove the lids from the mason jars, and place them on a cookie sheet in the oven for about 10 minutes. Then, using oven mitts, remove the jars from the oven and quickly fill them with your jerky strips. Screw on the lids and let the jars cool to room temperature—you'll hear a popping sound as they create a vacuum seal.

If you want to extend the shelf life of your beef jerky even further, freezing is an excellent option. When frozen correctly, beef jerky can last for several months or even a year without losing its quality. Store your jerky in a freezer-safe, airtight container or bag, and be sure to remove as much air as possible to prevent freezer burn.

In summary, the key to storing beef jerky is to limit its exposure to air and moisture and to avoid temperature fluctuations. By using airtight containers, vacuum sealing, and freezing, you can keep your beef jerky fresh, safe, and tasty for months or even a year.

Frequently asked questions