Making Jerky In An Air Fryer: Is It Possible?

Yes, you can make beef jerky in an air fryer. It's a great alternative to using a smoker or dehydrator, and it's quicker, too. The air fryer's technology ensures even heat distribution, reducing the chances of unevenly cooked jerky. It's also more energy-efficient than using a full-size oven. However, air fryers typically have smaller capacities, so you'll be working with smaller batches of jerky. You'll also need to be mindful of temperature control and moisture management.

Choosing the right cut of meat

• Top Round: This is the cut that most professional beef jerky makers use. It comes from the inside leg muscle and is less tender than some other cuts, but it is still a good option.
• Bottom Round: This cut comes from the outer muscle of the upper rear leg and is one of the least tender options. However, it is still a great choice due to its lean nature.
• Eye of Round: This is the most tender cut among the rounds and has a long, cylindrical shape that makes slicing easy.
• Sirloin Tip: This is a lesser-known cut for jerky but is highly recommended due to its lean nature and subtle beef flavour.
• Lifter: This cut provides excellent beef flavour and a tender texture. It is relatively thin and flat, making it perfect for jerky.
• Pectoral: Similar to lifter meat, pectoral is also relatively thin and easy to slice, making it a good choice for jerky.
• Flank Steak: This cut is known for its bold, meaty flavour and long, tough grains. It is important to slice against the grain for the best results.
• Skirt Steak: Skirt steak has a high-fat content, which can be challenging for jerky, but it is still an option for those who prioritize flavour over texture.

When selecting meat for beef jerky, it is important to focus on lean cuts, such as those mentioned above, as they will yield the best results in terms of texture, flavour, and shelf life.

Marinating your beef

Choosing the Right Cut of Meat

Select a lean cut of beef, such as top round, bottom round, sirloin, or flank steak. Avoid fatty cuts as fat does not dry out and can cause the jerky to spoil faster. You can also opt for thin minute steak (Rouladen style beef), which is already sliced. Partially freezing the beef before slicing will make the process easier. Aim for slices that are about 1/8 to 1/4 inch thick, with uniform thickness to ensure even drying.

Preparing the Marinade

In a bowl, combine your chosen ingredients to create a flavourful marinade. Classic jerky flavours include soy sauce, Worcestershire sauce, black pepper, garlic powder, onion powder, and a touch of liquid smoke. For a spicy kick, add red pepper flakes, hot sauce, or cayenne pepper. You can also experiment with different flavours, such as teriyaki, smoked paprika, or honey.

Marinating the Beef

Place the beef slices in the marinade, ensuring that all surfaces are coated. You can do this in a bowl or a large ziplock bag. Cover and refrigerate for at least 4 hours, but preferably overnight, to allow the meat to fully absorb the flavours. During this time, you can toss or flip the meat once or twice to ensure even marination.

Drying the Beef

After marinating, remove the beef from the refrigerator and drain off any excess liquid. Pat the beef slices dry with paper towels to remove surface moisture. This step is crucial before placing the beef in the air fryer to ensure proper drying.

Air Frying

Arrange the beef slices in a single layer in the air fryer basket, ensuring they do not overlap. Set the air fryer to a low temperature, ideally around 160°F to 180°F, and air fry for about 2 to 4 hours. Check the jerky regularly to achieve your desired level of dryness.

Storing the Jerky

Once the jerky is done, allow it to cool completely before storing. Use airtight containers or zip-lock bags, removing as much air as possible to prolong shelf life. For extended storage, keep the jerky in the refrigerator or consider vacuum sealing for several months of freshness.

With these steps, you'll be well on your way to creating delicious, flavourful beef jerky in your air fryer!

Air fryer settings and preparation

Preparing the meat is the first step in making jerky in an air fryer. The meat should be cut into thin strips, no thicker than 1/4 inch or 0.5 cm. To make slicing easier, you can partially freeze the meat for about 30 minutes beforehand, or ask your butcher to slice it for you. Lean cuts of meat are recommended, such as eye of round, top round, bottom round, or London broil.

Once the meat is sliced, prepare a marinade. There are many different marinade recipes to try, but a simple combination of Worcestershire sauce, honey, soy sauce, and onion powder will do the trick. You can also experiment with different seasonings like garlic powder, liquid smoke, brown sugar, or chili flakes to add some heat. Place the meat strips in the marinade, ensuring they are fully coated, and refrigerate for at least 3 hours or overnight.

After marinating, remove the meat from the refrigerator and pat it dry with paper towels. Arrange the meat strips in a single layer in the air fryer basket, making sure they don't overlap too much. If you have a small air fryer, you may want to use a rack to cook more meat at once.

Preheat your air fryer to a low temperature, between 160-175°F (70-80°C). The low temperature is important to allow the moisture in the meat to evaporate before the strips start to burn. Air fry the jerky for 2-4 hours, checking regularly to ensure it doesn't burn. The jerky is ready when all the moisture has evaporated and the meat has reached an internal temperature of 160°F (71°C). Use an instant-read meat thermometer to check.

Once the jerky is done, remove it from the air fryer and let it cool before serving or storing. Homemade jerky should be stored in an airtight container or resealable plastic bag in the refrigerator. It will stay fresh for up to a week, or even up to 1-2 months if properly dried.

Cooking process and times

The cooking process and times for making beef jerky in an air fryer vary depending on the temperature and the specific cuts of meat. The preparation time also depends on the size of your air fryer, as you will need to ensure there is enough space for air circulation around the meat.

Firstly, cut your beef into thin slices, ideally 1/8 to 1/4 inch thick. Freezing the meat prior to slicing will make this step easier. Then, marinate the beef slices for at least 3 hours, or overnight for maximum flavour. After marinating, remove the beef from the refrigerator, drain, and pat dry with paper towels.

Next, arrange the beef slices in a single layer in the air fryer basket, ensuring they do not overlap. If you have a smaller air fryer, you may need to use a rack to cook twice as much meat in one go. Preheat the air fryer to the lowest setting, ideally around 160°F to 180°F.

The air frying process should take about 2 to 4 hours. Check the jerky after 2 hours and continue to cook until it reaches your desired level of dryness. Halfway through the drying process, flip the beef slices and rotate the position of the racks if using multiple levels. This ensures even drying.

Once the jerky is finished, allow it to cool completely before storing. For optimal freshness, use airtight containers or zip-lock bags and remove as much air as possible. Beef jerky can last up to 2 weeks at room temperature, but its shelf life can be extended by refrigerating or vacuum sealing.

Tips on storing beef jerky

Storing beef jerky correctly is critical, even if you're not preparing a bulk batch. Here are some tips to ensure your beef jerky stays fresh:

Use Airtight Containers or Zip-Lock Bags

Use airtight containers or zip-lock bags to store your beef jerky. Removing as much air as possible will prolong its shelf life. If you're using zip-lock bags, try the "zip lock closing trick" to remove excess oxygen: seal the bag, leaving a small gap in the middle, then suck out as much air as you can with your mouth before quickly sealing the rest of the bag.

Refrigerate for Extended Storage

While beef jerky can last up to two weeks at room temperature, you can extend its life by keeping it in the refrigerator. Alternatively, consider vacuum sealing your jerky; this can extend its shelf life for several months.

Prevent Moisture Buildup

Always allow your beef jerky to cool completely before storing it. This is crucial to prevent moisture buildup, which can lead to spoilage.

Store in a Cool, Dry Place

Keep your beef jerky in a cool, dry place, preferably with a temperature between 40°F and 75°F. Avoid direct sunlight, as it can cause heat damage and discolouration. Also, avoid temperature fluctuations, as they can negatively impact the jerky's taste, texture, and colour.

Check for Signs of Spoilage

Even though beef jerky is a shelf-stable product, it can still go bad. Check for changes in colour or texture, the presence of a slight odour, or rips or tears in the packaging, all of which can indicate that your jerky has spoiled.

Frequently asked questions