Dehydrating Beef Jerky: Air Fryer Timing And Techniques

Dehydrating beef jerky in an air fryer is a simple process that delivers tasty results. The air fryer's low-temperature setting gently removes moisture from the meat, creating a chewy texture and preserving the beef. The ideal temperature range for dehydrating is between 120-180°F, with a cooking time of around 2-3 hours. This guide will explore the steps to make delicious beef jerky in an air fryer, from preparing the meat to the ideal settings for dehydration.

Choosing the right cut of beef

Lean Cuts are Best

The key to choosing the right cut of beef for jerky is selecting lean meat with minimal fat content. Fat does not dehydrate well and can lead to spoilage, causing the jerky to turn rancid. Therefore, opt for cuts like sirloin, top round roast, eye of round, and bottom round, which are known for their leanness. Wild game meats, such as venison, are also excellent choices due to their naturally lean composition.

Grain and Texture Considerations

When selecting your cut of beef, pay attention to the grain, which refers to the direction of the muscle fibers. Cutting the meat against the grain will result in more tender jerky, while cutting with the grain will produce a chewier texture. If you're aiming for a softer, melt-in-the-mouth jerky, go for a tender cut of beef. On the other hand, if you prefer a chewier, more robust jerky, opt for a tougher cut.

Popular Choices

• Eye of Round: This cut is part of the round roast and is known for its distinct muscle fibers, minimal fat content, and ideal shape for slicing. It takes on bold flavors well and is a popular choice for homemade jerky.
• Top Round (London Broil): Commercial jerky producers often use this cut because of its large size and consistent shape, making it ideal for large-scale production. It's lean, affordable, and has a pronounced grain.
• Bottom Round: This cut is similar to the top round but tends to be a little fattier. It's still a great option for homemade jerky and pairs well with various marinades.
• Flank Steak: Flank steak has a tough texture and a heavily grained appearance. While it has higher marbling, it can work well for jerky if you're looking for a chewier texture.
• Sirloin: Sirloin has a bit more marbling than the previous cuts but offers an intense beefy flavor. Sirloin tip, in particular, is a good choice for jerky due to its affordability and ease of trimming.

Ground Beef Jerky

If you're interested in making ground beef jerky, opt for the leanest ground beef you can find (96% to 98% lean). This will ensure your jerky has the right texture and doesn't spoil quickly. You can even use ground wild game meat for a unique flavor.

Cuts to Avoid

While you can technically make jerky from any cut of beef, there are some cuts that are less ideal due to their high fat content or fine grain. These include:

• Brisket: Brisket tends to be too fatty for shelf-stable jerky, and it's better suited for smoking or grilling.
• Tenderloin: Cuts like filet mignon and porterhouse are best enjoyed as steaks rather than being turned into jerky.
• Prime Rib and Beef Ribs: These cuts are heavily marbled and have a fine grain that doesn't slice thinly. They're better suited for low and slow cooking methods.

Marinade ingredients and timings

The key to delicious beef jerky is in the marinade. This is what infuses the beef with flavour and tenderises it. A typical marinade consists of a combination of soy sauce, Worcestershire sauce, liquid smoke, and various spices and herbs. The acidic ingredients in the marinade also act as natural preservatives.

1/4 cup of Worcestershire sauce

2 tablespoons of liquid smoke

1 tablespoon of garlic powder

1 tablespoon of onion powder

1 teaspoon of black pepper

You can also add other spices such as paprika or chilli flakes to make it spicy. Alternatively, try adding honey for a touch of sweetness.

Combine all the marinade ingredients in a mixing bowl and whisk until well combined. Then, submerge the sliced beef in the marinade, ensuring all the strips are coated well. Cover the bowl and refrigerate for at least 4 hours, or overnight for a more intense flavour. The longer you leave it, the more tender it will be.

If you are short on time, you can marinate the beef for a minimum of 3 hours. However, it is recommended to leave it overnight if possible, for maximum flavour and tenderness.

After marinating, gently pat the beef strips dry to remove excess moisture. This step helps speed up the dehydration process.

Air fryer settings

Temperature:

The ideal temperature for dehydrating beef jerky in an air fryer is between 120°F to 180°F (48.9°C to 82.2°C). Lower temperatures in this range are recommended, as higher temperatures may cook the meat instead of dehydrating it. Aim for around 160°F (71°C) to strike a balance between safe cooking and effective dehydration.

Cooking Time:

The cooking time will depend on the thickness of your meat strips and your desired texture. For chewier jerky, increase the cooking time. Typically, air-frying beef jerky at 175°F to 180°F for 2 to 3 hours is sufficient. However, start checking the jerky after 2 hours and continue cooking in 15-minute intervals until it's done. The jerky is ready when all the moisture has evaporated, but be careful not to let it burn or char.

Air Circulation:

Good air circulation is essential for even dehydration. Ensure your meat strips are placed in a single layer without overlapping. You can use a rack or bamboo skewers to increase the cooking capacity and improve air circulation. If using skewers, hang them along the top edges of the air fryer.

Internal Temperature:

To ensure your beef jerky is safe to consume, use an instant-read meat thermometer to check its internal temperature. It should reach at least 160°F (71°C). This temperature kills any harmful bacteria and prevents foodborne illnesses.

Preheating:

Although not mandatory, preheating your air fryer before adding the meat is a good practice. It helps create a more consistent cooking environment and improves the overall dehydration process.

Fan Speed:

If your air fryer has adjustable fan speed settings, opt for a lower speed. A gentle airflow will help maintain the low temperatures needed for effective dehydration.

Remember, the specific settings may vary slightly depending on your air fryer model and personal preferences for doneness. Always refer to your air fryer's user manual for detailed instructions on how to adjust settings and use the dehydrating function, if available.

Drying and storing the jerky

Drying the Jerky:

The drying process is crucial to making beef jerky, as it removes the moisture from the meat, giving it that distinctive chewy texture and ensuring it has a longer shelf life. Here's a step-by-step guide:

• Preheat your air fryer: Set your air fryer to the desired temperature. Most recipes recommend a temperature between 160°F and 180°F (70°C to 80°C). Preheating ensures that your meat starts drying as soon as it goes into the air fryer.
• Prepare the beef strips: After marinating your beef strips, remove them from the refrigerator and pat them dry with paper towels. It's important to remove any excess moisture before placing the beef in the air fryer.
• Arrange the beef in the air fryer: Place the beef strips in the air fryer basket in a single layer, ensuring they don't overlap too much. Proper spacing allows hot air to circulate around each strip, drying them evenly. If you have a small air fryer, consider using a rack to increase the capacity.
• Air fry the beef: Place the beef in the air fryer and set the temperature to between 160°F and 180°F. The cooking time will vary depending on your air fryer and the thickness of your beef strips. For thinner strips, check the jerky after about 2 hours of cooking time. For thicker strips, it may take up to 3 hours or more. The jerky is done when all the moisture has been removed, but before it starts to char.
• Check the internal temperature: 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.
• Monitor the drying process: Keep an eye on the jerky as it gets close to the end of the recommended cooking time. The time it takes to dehydrate will vary, so you may need to adjust the timing accordingly. You're looking for a chewy texture, but be careful not to over-dry or burn the meat.

Storing the Jerky:

Once your beef jerky is dried and cooled, it's time to store it properly to ensure it stays fresh and delicious. Here are some tips for storing your homemade jerky:

• Cool the jerky: Allow the jerky to cool completely before storing it. This helps prevent moisture buildup and ensures the jerky stays dry.
• Choose the right container: Store your jerky in an airtight container or resealable plastic bags. Make sure the container is clean and dry to prevent any moisture from affecting the jerky.
• Refrigerate or freeze: Homemade beef jerky can be stored in the refrigerator for up to 2 months. If you want to extend its shelf life, consider freezing it. Frozen jerky can last for up to 6 months.
• Remove air from the storage bag: If you're using a plastic bag, suck out as much air as possible before sealing it. This helps prevent oxidation and keeps the jerky fresh for longer.
• Store in a cool, dark place: Keep your jerky in a cool, dry, and dark place, such as a pantry or cupboard. Avoid storing it in direct sunlight or in a warm environment, as this can affect its texture and shelf life.
• Rehydrate if needed: If you want to rehydrate your jerky, place it in a bowl of fresh water or milk and let it soak for 10-20 minutes. This is especially useful if your jerky turns out drier than expected.
• Vacuum sealing for long-term storage: If you plan to store your jerky for an extended period, consider investing in a vacuum sealer. Vacuum-sealed bags can extend the shelf life of dehydrated foods to up to 4 years.

By following these steps for drying and storing your beef jerky, you'll be able to enjoy your homemade snack for months to come!

The benefits of dehydrating food

Dehydrating food is one of the oldest methods of preserving food. While our ancestors relied on the sun to dry food, today we have commercial equipment and home appliances, such as air fryers, that can remove bacteria-forming moisture. This process preserves food for much longer than its ordinary shelf life. Dehydrated foods can be a healthier alternative to many snacks, and you can add them to salads, oatmeal, baked goods, and smoothies.

Longevity and Preservation

The process of dehydration extends the shelf life of food, preserving it for much longer than its ordinary shelf life. Dehydrated foods can be stored at room temperature without worrying about spoilage or loss of quality. This is especially useful for hikers and travellers looking to save space and carry lightweight, nutrient-dense food.

Nutritional Value

Dehydrated foods retain their nutritional value. Research shows that fresh produce loses its vitamin, mineral, and antioxidant content within a few days of refrigeration, with reductions as high as 50% for some nutrients. In contrast, dehydrated foods maintain their nutrients for much longer. Dehydrated foods also have a higher fibre content, which is essential for digestive health.

Convenience and Taste

Dehydrating food can save money, reduce food waste, and speed up cooking. Dehydrated foods are also easy to use in recipes as they rehydrate in liquid. The dehydration process can also intensify the flavour of food, giving it a more intense taste and a chewy or crunchy texture.

Health Benefits

Research suggests that dehydrated foods may offer health benefits, including a reduced risk of certain cancers, such as pancreatic, stomach, bladder, and prostate cancers. The drying process is thought to activate chemicals in foods that help prevent cell damage linked to cancer. Dehydrated foods can also provide an effective energy boost, as the nutrients are more easily absorbed by the body, leading to prolonged feelings of energy.

Food Safety

Dehydrating food can lower the risk of food poisoning as the bacteria, mould, and yeast that cause foodborne illnesses need water to form. Properly stored dehydrated foods have a shelf life of several years.

Frequently asked questions