Air-Fryer Jerky: Timing For Perfect Results

Making beef jerky in an air fryer is a simple process that results in a tasty, protein-packed snack. The length of time you should leave the beef in the air fryer depends on the consistency you want to achieve. For a chewy texture, you will need to leave it in the air fryer for longer. The air fryer temperature should be set to 160-180°F, and the beef should be left to cook for 2-3 hours. However, it is important to keep an eye on the beef to ensure it does not burn. The beef should be sliced thinly (about 1/4 inch thick) and marinated for at least 3 hours, preferably overnight, before being placed in the air fryer.

Choosing the right cut of meat

• Type of Meat: Jerky can be made from various meats, including beef, venison, goat, elk, bison, ostrich, yak, moose, or even bear! Beef is the most popular and readily available option, but feel free to experiment with different types of meat for unique flavors.
• Drying Method: The drying method you plan to use can also influence your meat selection. While a standard home oven or dehydrator works well for beef jerky, more exotic meats like elk or bison may benefit from being dried over an open flame or grill to balance their stronger flavors.
• Seasonings: The type of seasonings you use can impact the preservation of your jerky. Fat content can lead to spoilage, so consider using larger portions of salt and spice to prevent bacterial growth.

Now, let's dive into the specific cuts of meat that are ideal for making jerky:

Flank/Bavette Steak:

This cut is on the pricier side, but it offers a fantastic flavor for jerky. Cut the beef strips against the grain for the best texture, and trim any excess fat to ensure proper storage.

Bottom Round:

Bottom round is an affordable and exceptionally lean cut, making it perfect for first-time jerky makers. It has a nice balance of tenderness and chewiness, with a pronounced flavor that pairs well with seasonings.

Eye of Round:

The eye of round is the most tender of the round cuts. It requires some processing, as you'll need to trim the fat cap and slice along the grain. This cut has less interior fat, making it ideal for consistent results.

Top Round:

Top round falls between eye of round and bottom round in terms of tenderness. It's quite lean and flavorful, and you won't need to do as much trimming as with eye of round. However, the grain runs in different directions, so be prepared for some creative slicing.

Sirloin Tip:

Sirloin tip, also known as tri-tip, is the most expensive cut on our list, but it has a wonderful flavor and is easy to prepare. This cut shines with minimal seasonings, so consider going light on the spices to let the meat's natural flavor shine through.

Elk:

Elk meat, particularly elk flank steaks or rounds, makes for excellent jerky. It has a stronger and more pronounced flavor than beef, so it's a great option if you're looking for something unique.

Bison:

Bison, also known as buffalo, is very similar to beef but with a bolder flavor. Opt for flank steak or round cuts, and you'll have a fantastic base for your jerky.

Marinade ingredients

Marinating the beef is a crucial step in the beef jerky-making process. The marinade not only infuses the meat with flavour but also helps to tenderise it, resulting in a more tender and juicy jerky. Here are some common ingredients used in marinades for air fryer beef jerky:

• Worcestershire Sauce: This ingredient adds a rich, smoky flavour to the jerky. It is a key component in many marinade recipes and can be balanced with other ingredients to create a well-rounded flavour profile.
• Soy Sauce: Soy sauce serves as the salty base of the marinade, adding umami flavours and a rich colour to the jerky. It is often used in combination with other ingredients to create a savoury foundation.
• Teriyaki Sauce: This sauce provides a sweet and savoury flavour base. It is a common ingredient in beef jerky marinades and can be used in combination with other seasonings to create a unique taste.
• Brown Sugar: Adding brown sugar to the marinade gives the beef jerky a hint of caramel-like sweetness as it cooks. It balances out the savoury notes from ingredients like soy sauce and Worcestershire sauce.
• Honey: Honey is another sweetening agent that can be used in place of or in conjunction with brown sugar. It imparts a unique flavour that enhances the overall taste of the jerky.
• Chilli Flakes: For those who enjoy a spicy kick, adding chilli flakes to the marinade will infuse the jerky with a subtle heat. The amount of chilli flakes can be adjusted to suit your preference for mild or extra spicy jerky.
• Garlic Powder: This ingredient adds a savoury, garlicky note to the jerky without being overpowering. It blends well with other seasonings and enhances the overall flavour profile.
• Ground Ginger: Ground ginger contributes a subtle spiciness and warmth to the marinade, adding depth to the flavour of the jerky. It is often used in conjunction with other spices and seasonings.
• Liquid Smoke: Liquid smoke is perfect for infusing a smoky flavour into the jerky without having to use a smoker. It adds depth and complexity to the marinade, simulating the taste of traditionally smoked jerky.
• Onion Powder: Onion powder is another subtle yet effective seasoning that blends seamlessly with other ingredients. It adds a savoury onion flavour without the texture of fresh onions, ensuring the jerky maintains its characteristic chewy texture.

These ingredients can be combined in various proportions to create different flavour profiles, from sweet and spicy to savoury and smoky. The versatility of marinade ingredients allows for experimentation to find the perfect combination that suits your taste preferences.

How to slice the meat

Slicing the meat is a crucial step in the process of making jerky, as it determines the texture and tenderness of the final product. Here is a comprehensive guide on how to slice the meat for jerky:

Step 1: Choosing the Right Meat

The first step is to select the right type of meat. You can use any lean meat, such as beef, lamb, deer, or poultry, or even fish, bear, chicken, and pork. It is recommended to avoid fatty meat as it can ruin the taste and reduce the shelf life of the jerky. The most popular choices for beef jerky include eye of round, top round, bottom round, flank steak, and London broil.

Step 2: Trimming the Fat

Once you have selected the meat, it is important to trim any excess fat. Fat can lead to bacterial growth and cause the jerky to spoil faster. Use a sharp knife to cut off any large lumps of fat from the surface and inner parts of the meat. This step will also ensure that the meat dries effectively during the dehydration process.

Step 3: Refrigerating or Freezing the Meat

To make the slicing process easier, it is recommended to refrigerate or partially freeze the meat before cutting. This will help firm up the meat and allow for more uniform slices. However, avoid completely freezing the meat as it can be difficult to cut and may damage your slicer or knife. Aim for a semi-frozen state, where the meat is firm but not solid.

Step 4: Slicing the Meat

Now it's time to slice the meat into thin strips. The ideal thickness for jerky slices is between 1/8" to 1/4" (0.32-0.64 cm). You can use a sharp knife or a meat slicer for this step. If using a knife, cut the meat into thin strips, aiming for uniformity in thickness. If using a meat slicer, adjust the settings to the desired thickness and feed the meat through the machine. Wear protective gloves during this process and ensure that you are cutting away from yourself.

Step 5: Cutting with or Against the Grain

The direction in which you cut the meat will impact the texture of your jerky. Cutting with the grain means slicing in the same direction as the muscle fibers, resulting in tougher and chewier jerky. Cutting against the grain means slicing perpendicular to the muscle fibers, leading to softer and less chewy jerky. The choice between the two depends on your personal preference for the texture of your jerky.

Step 6: Marinating the Meat (Optional)

At this stage, you can optionally marinate the meat to add flavor. You can use a variety of ingredients for the marinade, such as soy sauce, honey, vinegar, maple syrup, onion powder, or seasoned salt. Place the meat strips in an airtight container with the marinade and refrigerate for up to 24 hours, ensuring they are fully coated.

Step 7: Storing the Sliced Meat

Finally, store the sliced meat in the refrigerator or freezer until you are ready to make the jerky. If using a marinade, ensure the meat is fully coated and soaked for the recommended time before cooking.

Air fryer temperature

The air fryer temperature for making beef jerky is crucial to achieving the right texture and ensuring safe consumption. Here's a detailed guide on the ideal temperature and the factors to consider:

Air Frying Temperature:

The recommended temperature for air frying beef jerky is 175°F (80°C). This temperature setting allows for the gradual evaporation of moisture from the meat, preventing it from burning. By maintaining a relatively low temperature, you can avoid charring the meat while still achieving the desired dehydration.

However, it's important to note that air fryers may have slight temperature variations, so it's always good to monitor the jerky as it gets closer to the end of the cooking time. The goal is to ensure that the jerky is fully dehydrated without burning or charring.

Internal Meat Temperature:

According to the USDA, beef jerky should reach an internal temperature of 160°F (71°C) to be safe for consumption. This temperature kills any harmful bacteria and ensures that the jerky is properly cooked. To accurately measure the internal temperature, it's recommended to use an instant-read meat thermometer.

Cooking Time:

The cooking time for beef jerky in an air fryer can vary depending on the thickness of the meat and the specific air fryer model. On average, it takes around 2-3 hours at the recommended temperature of 175°F (80°C) to fully dehydrate the jerky. However, it's important to monitor the jerky and adjust the cooking time accordingly.

After removing the jerky from the air fryer, it's advisable to let it cool down and dry for about an hour. This helps ensure that any remaining moisture evaporates, resulting in a longer shelf life for the jerky.

By following these temperature guidelines and staying vigilant during the cooking process, you can ensure that your beef jerky is safe to consume and has the desired chewy texture.

Cooking time

The cooking time for beef jerky in an air fryer varies depending on the method used, the thickness of the meat, and the desired texture.

The fastest method is to hang the beef strips on bamboo skewers in the air fryer. This increases ventilation and allows the air fryer to circulate air more evenly, cooking the meat in 60 to 75 minutes. However, the traditional method of placing the beef strips directly in the air fryer basket takes longer, requiring a cooking time of 2 hours 15 minutes to 2 and a half hours.

The desired texture of the jerky also affects the cooking time. For slightly firm but tender jerky, a shorter cooking time is needed, while tougher and chewier jerky will require a longer cooking time. It is important to monitor the jerky as it gets close to the end of the cooking time to ensure it reaches the desired texture without burning.

The thickness of the beef strips is another factor influencing the cooking time. Thicker strips will take longer to cook than thinner strips. It is recommended that the beef be sliced thinly, no thicker than 1/4 inch, to ensure even cooking.

Additionally, the cooking time can be extended by using a lower temperature setting. A temperature of 175°F/80°C is recommended for cooking the jerky for around 2-3 hours. However, a higher temperature of 350°F for 3 minutes or until there is no pink in the center of the strips can also be used, followed by switching to the dehydrate setting for 2 hours.

It is important to note that the jerky should be allowed to cool completely before storing it in an airtight container. The cooking time may also vary depending on the specific air fryer model and its settings.

Frequently asked questions