Air Fryer Beef Jerky: A Quick, Easy Guide

Making beef jerky in an air fryer is a great way to make a tasty snack with minimal ingredients. It's easy to do and you can experiment with different marinades and seasonings to find your favourite flavour. The process is simple: cut your beef into thin strips, marinate it, and then place it in the air fryer for a few hours. The result is a chewy, tender, delicious snack that is high in protein.

Choosing the right cut of meat

Lean vs. Tender Cuts

The type of jerky you want to make will determine the cut of beef you choose. If you prefer a chewier texture, opt for a tougher, lean cut like top round, bottom round, or eye of round steak. These cuts have less fat content, which is ideal because fat can cause the jerky to spoil faster. Lean cuts also provide a more consistent size and thickness for your jerky strips, making it easier to achieve even cooking.

On the other hand, if you prefer a softer, melt-in-the-mouth jerky, go for a more tender cut of beef. Sirloin, flank steak, or London broil are good options, but keep in mind that these cuts may be a bit more expensive and require trimming to remove excess fat.

Thickness of Strips

The thickness of your meat strips will impact the texture of your jerky. For a traditional, chewy texture, cut the meat with the grain into long, thin strips approximately 1/8 to 1/4 inch thick. For a more tender jerky, cut against the grain, but still aim for a thickness between 1/8 and 1/4 inch.

Freezing for Easier Slicing

To achieve uniform strips, consider partially freezing the beef before slicing. This will give the meat a firmer texture, making it easier to cut thin, even slices. Aim to freeze the beef for around 30 minutes to 2 hours, depending on the initial consistency of the meat.

Alternatively, you can ask your local butcher to slice the meat for you, ensuring you get the desired thickness and consistency.

Marinade Absorption

The right cut of meat will also absorb the flavours of your marinade effectively. Leaner cuts, such as top round, tend to absorb marinades well, enhancing the overall taste of your jerky. When preparing the meat, trim any excess fat, and slice the meat into thin strips before adding it to the marinade.

Allow the meat to marinate for at least 3 hours, but preferably overnight, to give the flavours a chance to fully penetrate the meat.

In summary, when choosing the right cut of meat for beef jerky in an air fryer, opt for lean cuts like top round or bottom round for a chewier texture, or choose tender cuts like sirloin or flank steak for a softer jerky. Ensure your meat strips are between 1/8 and 1/4 inch thick, and don't forget to freeze the meat beforehand for easier slicing. Finally, allow ample time for the meat to marinate and absorb all the delicious flavours!

Marinating the beef

Firstly, select your preferred marinade. You can either purchase a pre-made marinade or make your own by combining various ingredients such as soy sauce, teriyaki sauce, Worcestershire sauce, brown sugar, honey, onion powder, garlic powder, and chilli flakes. Consider your desired flavour profile and whether you want a spicy, sweet, or savoury jerky.

Next, prepare the beef by slicing it into thin strips. Aim for a thickness of around 1/4 inch or less. You can use eye of round steaks, top round steaks, bottom round steaks, or sirloin. Freezing the beef for about 30 minutes beforehand can make slicing easier and result in more uniform strips. Ensure you trim any excess fat from the beef to prevent spoilage during storage.

Once the beef is sliced, it's time to combine the meat with the marinade. Place the beef strips into a large bowl or resealable bag and pour in the marinade, ensuring all the meat surfaces are coated. Use your hands or a spatula to massage the marinade into the beef. Cover the container and place it in the refrigerator.

The beef should be left to marinate for at least 3 hours, but preferably overnight or even up to 24 hours. The longer it sits, the more intense the flavours will be. However, do not exceed the recommended marination time, as it can affect the texture and tenderness of the meat.

After the marination process is complete, remove the beef from the refrigerator and drain the excess marinade. Use paper towels or a clean cloth to pat the beef dry. It is important to remove as much moisture as possible to ensure the meat dries evenly during the air frying process.

Now your beef is ready for the air fryer! Remember to arrange the beef strips in a single layer in the air fryer basket, ensuring they do not overlap, for optimal cooking results.

Slicing the beef

To achieve the desired thickness, it is important to start with the right cut of beef. Lean cuts, such as top round, bottom round, sirloin, or flank steak, are ideal as they have minimal fat, which can cause the jerky to spoil faster.

Before slicing, it is recommended to partially freeze the beef for about 30 minutes to an hour. This will make it easier to cut thin, uniform strips. It is also suggested to cut against the grain for a tender texture, while slicing with the grain will result in a more traditional, chewy jerky.

When slicing the beef, use a sharp knife and cut the meat into long, thin strips. Aim for consistency in the thickness of the strips, as this will ensure even cooking and dehydration.

If you find slicing the beef challenging, you can always ask your local butcher to cut it for you, ensuring you communicate your desired thickness.

Cooking the beef

Once you've sliced your beef into thin strips, it's time to cook it in the air fryer. But before that, you'll want to marinate the beef to infuse it with flavour.

To make the marinade, whisk together ingredients like soy sauce, teriyaki sauce, brown sugar, and seasonings in a large bowl. You can also add ingredients like Worcestershire sauce, honey, onion powder, and chilli flakes for a kick of spice. Once you've prepared your marinade, add the beef strips, ensuring they're fully coated. Cover the bowl and refrigerate for at least an hour, but preferably overnight, for the best flavour.

When you're ready to cook, preheat your air fryer to a low temperature, typically between 160-180°F. Then, remove the beef strips from the marinade and pat them dry with paper towels to remove any excess marinade. This step is important for achieving the right texture.

Next, arrange the beef strips in the air fryer basket in a single layer, making sure they don't overlap. This ensures even cooking and drying. If your air fryer is on the smaller side, you may want to use a rack to maximise space.

Now, it's time to air fry! Set the timer for 2-3 hours, depending on how chewy you like your jerky. Remember, the longer it cooks, the chewier it will be. Aim for an internal temperature of 160°F, which you can check with an instant-read meat thermometer.

During the cooking process, keep an eye on your jerky and check it every 30 minutes or so, especially towards the end of the cooking time. 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 cooked to perfection, let it cool completely before storing it in an airtight container. Enjoy your homemade beef jerky as a high-protein snack!

Storing the beef

Storing your beef jerky properly is crucial to ensure that it remains tasty and safe to eat. Here are some detailed guidelines on how to store your homemade beef jerky:

After Air Frying: Once the jerky is done in the air fryer, it is important to let it cool completely. Place the jerky strips on a wire rack, ensuring they are not overlapping, and allow them to reach room temperature. This step is important as it helps to prevent moisture buildup, which can lead to spoilage.

Storage Containers: For short-term storage, use airtight containers. Glass jars with tight-fitting lids or heavy-duty plastic containers are good options. Place the completely cooled jerky strips in the containers, ensuring they are not overcrowded. You can also use vacuum-sealed bags, which will help to extend the shelf life of the jerky. If using vacuum-sealed bags, it is best to use an oxygen absorber to remove any residual oxygen that could shorten the jerky's freshness.

Storage Location: The ideal place to store your beef jerky is in a cool, dark, and dry location. A pantry or kitchen cabinet is usually a good choice. Avoid placing the containers in direct sunlight or near heat sources, as this can affect the quality and safety of the jerky.

Shelf Life: Properly stored beef jerky can last for several weeks. If stored in airtight containers, the jerky should remain fresh for about 2 to 3 weeks at room temperature. For extended shelf life, you can refrigerate the containers, which will keep the jerky fresh for about 1 to 2 months. If you have used vacuum-sealed bags with oxygen absorbers, the jerky can even be stored at room temperature for several months.

Freezing: If you plan to store the jerky for an extended period, consider freezing it. Place the jerky strips in freezer-safe bags, ensuring you remove as much air as possible before sealing. Label the bags with the date of freezing and use within 6 to 8 months for best quality. When thawing, do not refreeze and consume the jerky within a few days.

Moisture Control: Beef jerky is prone to moisture absorption, which can lead to mold growth. To prevent this, include a small food-safe desiccant packet in your storage container or bag. These packets help absorb any excess moisture and can be found online or in specialty food stores.

By following these storage guidelines, you can ensure that your homemade beef jerky stays delicious and safe for consumption, allowing you to enjoy your tasty creation for weeks or even months.

Frequently asked questions