Dehydrating Beef Jerky: Air Fryer Magic

Beef jerky is a tasty snack, but it can be expensive to buy. Luckily, it's possible to make it at home without a dehydrator, using an air fryer. You can use a range of marinades and seasonings to flavour your beef jerky, and the process is simple. All you need to do is slice your beef thinly, marinate it, and then place it in the air fryer for a few hours.

Choosing the right cut of meat

Lean Meat

The fat content is the most critical factor when choosing meat for beef jerky. You want to select a cut with minimal fat because fat cannot be fully dehydrated. Excess fat can cause the jerky to spoil more quickly. Look for cuts with minimal intramuscular and intermuscular fat. Intramuscular fat, or marbling, contributes to flavour and moisture, while intermuscular fat sits on the outside of the lean meat and should be trimmed before making jerky.

Economical Cuts

You don't need to buy expensive cuts of meat for beef jerky. In fact, tougher, more economical cuts are ideal because the jerky-making process turns them into tender jerky. Save the fancy cuts like filet mignon, ribeye, and prime rib for steak dinners. Focus on quality, not price.

Flavourful Cuts

While leaner cuts are ideal, you also want to ensure your jerky has flavour. Look for cuts with natural beef flavour or moderate fat content, which will add flavour and moisture.

Texture

If you prefer a softer, more tender jerky, choose a more tender cut of meat, like Eye of Round or Sirloin Tip. If you like your jerky chewier, opt for a tougher cut like Bottom Round.

Recommended Cuts

The best cuts of meat for beef jerky include:

• Top Round (London Broil)
• Eye of Round
• Bottom Round
• Lifter
• Pectoral
• Flank Steak
• Skirt Steak

Top Round is the most common cut used in commercial jerkies because it comes in large pieces, is lean, and economical. Eye of Round is also a good choice because it's the most tender of the round cuts and has a consistent shape. Bottom Round is similar but a bit tougher. Lifter and Pectoral have excellent flavour and texture but may be harder to find. Flank Steak and Skirt Steak are lean but have a higher fat content, which can be challenging for jerky-making.

Marinating the beef

The key to a good marinade is to ensure the beef is fully coated and left to absorb the flavours. The beef should be sliced thinly, against the grain, and placed in a bowl with the marinade. Toss the beef strips until they are all coated, and then cover and refrigerate. The meat should be left to marinate for at least 12 hours, but preferably 24 hours, or even up to 48 hours for the best results. It is a good idea to toss the meat a few times during the marinating process to ensure an even coating.

After marinating, the beef strips should be removed from the bowl and patted dry with paper towels or kitchen roll. It is important to ensure the meat is thoroughly dry before placing it in the air fryer.

Some recipes suggest adding a meat tenderizer to the marinade. This is an enzyme that breaks down the meat tissue, and it can be found in the spice section of most supermarkets.

You can also add liquid smoke to your marinade, which will give your jerky a smoky flavour without needing to use a smoker.

Drying the beef

The key to drying the beef is to ensure that the meat is sliced thinly and evenly. The recommended thickness is 1/4 inch, but some recipes suggest going as thin as 1/8 of an inch. Freezing the beef for 30 minutes to an hour before slicing will make it easier to achieve thin, even slices.

When slicing the meat, you can choose to cut against the grain for a tender texture that is easy to rip apart, or with the grain for a more traditional, chewier jerky.

Once the beef has been sliced, it is important to pat it dry with paper towels to remove any excess moisture. This will help ensure that the meat dries evenly in the air fryer.

The next step is to place the beef strips in the air fryer basket. It is important to ensure that the strips are not overlapping and are arranged in a single layer. This allows all surfaces of the meat to be exposed to the hot air, promoting even drying. If you have a small air fryer, you may need to use a rack to fit all the strips in one go.

The ideal temperature for drying beef jerky in an air fryer is between 160°F and 180°F. A lower temperature is preferable as it allows the moisture in the beef to evaporate slowly, preventing the meat from burning. The drying time will vary depending on the thickness of the jerky and the specific air fryer model, but it typically takes around 2 to 3 hours.

It is important to monitor the jerky as it gets close to the end of the drying time. Check the jerky every 15 minutes to ensure it does not burn. The jerky is done when it bends and cracks but does not break completely, and it should feel firm and dry to the touch.

To ensure food safety, use an instant-read meat thermometer to check the internal temperature of the jerky. It should reach 160°F/71°C to be safe to consume.

Air fryer temperature

The ideal temperature for cooking beef jerky in an air fryer is between 160-180°F. This is lower than the standard temperature setting on most air fryers, so you may need to adjust the settings on your machine.

The reason for this lower temperature is that the jerky needs to dehydrate slowly. This allows the moisture in the beef to evaporate without the meat burning. The air fryer's technology ensures even heat distribution, so each piece of meat cooks uniformly.

It is important to check the temperature of the jerky with an instant-read meat thermometer to ensure it is safe to consume. The internal temperature of the jerky should reach 160°F.

The time needed to cook the jerky will depend on the thickness of the meat and the specific model of the air fryer. It can take anywhere from 2 to 4 hours. It is recommended to check the jerky after 2 hours and then continue to cook in 15-minute intervals until it is done.

The ideal temperature for an air fryer to dehydrate beef jerky is lower than standard temperature settings, so adjustments may be required. This lower temperature setting ensures the meat dehydrates slowly, allowing moisture to evaporate without burning.

It is important to note that the temperature and cooking time may vary depending on the thickness of the meat and the specific model of the air fryer. Therefore, it is essential to monitor the jerky closely to achieve the desired texture and doneness.

Storing the beef

Choosing the Right Container:

• Airtight containers are essential to prevent oxidation and moisture buildup. Go for resealable plastic bags, mason jars, or plastic containers with tight-fitting lids.
• Opt for freezer-grade plastic bags, which are thicker and more durable than regular storage bags.
• Consider using vacuum sealers for long-term storage beyond six months. This method removes oxygen, one of the main causes of food spoilage.
• If using mason jars or plastic containers, ensure they are specifically designed for food storage and have airtight lids.

Storage Location and Duration:

• Store your beef jerky in a cool, dry place, away from direct sunlight. The pantry or a kitchen cabinet is ideal.
• Refrigeration is recommended, especially in warmer climates, as it extends the shelf life and enhances texture and flavour.
• For extended storage, freezing is an excellent option. Place the jerky in freezer-safe bags or containers, removing as much air as possible to prevent freezer burn.
• Homemade jerky, when stored properly, can last for 1-2 months at room temperature, 1-2 weeks in the refrigerator, and several months in the freezer.
• Vacuum-sealed homemade jerky can last up to 6 months in the pantry and up to a year in the refrigerator.

Additional Tips:

• Allow the jerky to cool completely before storing it.
• Use desiccant packs or oxygen absorbers to further prevent moisture buildup and prolong freshness.
• Check your jerky regularly for any signs of spoilage, mould, or moisture.
• If mould develops, discard the entire batch of jerky to prevent food poisoning.
• For long-term storage, consider canning your beef jerky. This method involves vacuum-sealing the jerky in food-grade cans, providing an alternative to refrigeration.

Frequently asked questions