Marianne Martinez
Making beef jerky in an air fryer is a simple process that results in a tasty, chewy snack. The length of time it takes to cook beef jerky in an air fryer depends on the cut and thickness of the meat, the temperature of the air fryer, and the desired texture. It is recommended to cook the beef jerky at a low temperature of around 160-180°F for 2-4 hours, but this can be adjusted to achieve the desired level of dehydration. The key is to ensure that all moisture is removed from the meat to prevent it from spoiling during storage.
| Characteristics | Values |
|---|---|
| Temperature | 175°F/80°C or 180°F |
| Time | 2-3 hours or 90 minutes |
| Meat | Lean cut, top or bottom round, London broil, eye of round |
| Thickness | 1/8 inch to 1/4 inch max |
| Marinade | Soy sauce, brown sugar, McCormick® Grill Mates® Montreal Steak Seasoning, McCormick® Smoked Paprika, curing salt |
| Storage | Refrigerate for 1-2 months |
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What You'll Learn
Choosing the right cut of beef
When it comes to making beef jerky in an air fryer, the cut of beef you choose will determine the flavour and texture of the final product. While there is no single cut that is "best", there are specific qualities that make some better than others.
Firstly, it is important to opt for a lean cut of beef with very little fat. Fat does not dehydrate like lean meat and can lead to spoilage, shortening the shelf life of your jerky. Therefore, cuts such as sirloin, which is extremely lean but less tender, are a good option.
Top round and bottom round are also lean and flavourful, and many consider them to be the best cuts for beef jerky. They are economical options that will give you plenty of jerky. The top round is more tender than the bottom round and is cut from the inside leg muscle. The eye of round is another good choice, as it provides a uniform size for the jerky strips and has no external fat.
If you prefer a tender beef cut that gives softer, melt-in-the-mouth jerky, you can opt for the more expensive beef tenderloin. While it usually has a high marbled fat content, some tenderloin is not fatty at all inside, so it is important to check. If your tenderloin does have a good amount of marbling, it is best to keep the jerky in the fridge and consume it within a week.
Other options for beef jerky cuts include flank steak, which is lean and flavourful but can be tough if sliced with the grain, as well as skirt steak, lifter, and pectoral.
If you are looking for convenience, you can also opt for thin minute steak (Rouladen-style beef), which is already sliced. Alternatively, you can ask your local butcher to slice the beef for you.
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Marinating the beef
Choosing the Right Cut of Beef:
Select a lean cut of beef, such as top round or bottom round steaks. These cuts provide a good balance of flavour and texture for beef jerky. Alternatively, an Eye of Round steak is an excellent choice if you want uniform-sized strips with no external fat, reducing the need for trimming.
Trimming and Slicing the Beef:
Before marinating, trim any excess fat from the outside of the beef. This step is important as fat can affect the long-term storage of your beef jerky. Then, using a very sharp knife, slice the beef into thin strips, ideally no thicker than 1/4 of an inch. You can choose to cut against the grain for more tender jerky that is easier to tear, or with the grain for longer, chewier strips. Partially freezing the beef for about 30 minutes can make it easier to achieve thin, even slices.
Preparing the Marinade:
There are numerous beef jerky marinade recipes available online, or you can purchase pre-made marinades. A basic marinade might include ingredients like brown sugar, soy sauce, steak seasoning, and smoked paprika. You can also get creative and experiment with different flavours, such as adding beer to the marinade or using liquid smoke for a smoky taste. If you want to include curing salt in your marinade, follow the directions on the package for the correct amount.
Once you have prepared your marinade, whisk all the ingredients together in a bowl. Add the beef strips to the marinade, ensuring that all surfaces of the beef are fully coated. Cover the bowl and place it in the refrigerator. For best results, marinate the beef for at least 3 hours, but preferably overnight or even up to 24 hours. The longer it sits in the marinade, the more intense the flavour will be.
Drying the Beef Strips:
After marinating, remove the beef strips from the refrigerator and pat them dry with paper towels. This step is important to remove any excess moisture before air frying. Place the beef strips in a single layer in the air fryer basket, making sure they are not overlapping. Now your beef jerky is ready for the air fryer!
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Trimming the fat
When selecting your beef, opt for a lean cut like a Top Round Roast or Eye of Round steak. These cuts will give you a good amount of meat for your jerky and consistent results. An Eye of Round steak, in particular, comes with no external fat, so you can skip the trimming step altogether. If you choose a Top Round cut, keep in mind that the strips of jerky may be slightly inconsistent in size due to the varying thickness of the roast.
Once you've selected your meat, use a sharp knife to trim away any visible fat. Partially freezing the meat for about 30 minutes before cutting can make this process easier. Be sure to cut away as much fat as possible, as it can impact the storage life of your jerky. Fat can also affect the texture, making it greasy or chewy instead of tender.
After trimming, slice the beef into thin strips, ideally no thicker than 1/4 inch. You can cut against the grain for more tender jerky that's easy to rip apart, or with the grain for longer, chewier pieces. Freezing the meat slightly before slicing can also make it easier to cut thin strips.
By taking the time to trim the fat and slice the beef properly, you'll end up with a higher-quality jerky that's both tasty and safe for consumption.
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Cooking time and temperature
The cooking time and temperature for making beef jerky in an air fryer depend on the type of air fryer you have, the cut of beef, and your personal preference for the texture of your jerky.
It is recommended that you use a lean cut of meat, such as top or bottom round, London broil, or eye of round steak. The beef should be trimmed of any excess fat and sliced very thinly, no thicker than 1/4 inch. You can choose to cut against the grain for more tender jerky that is easier to rip apart, or with the grain for longer, chewier jerky.
The temperature and cooking time will depend on the capabilities of your air fryer. If your air fryer has a dehydration setting, you can use that. Otherwise, set your air fryer to the lowest temperature possible, usually around 160-180°F. Some sources recommend cooking the beef jerky at 175°F/80°C for 2-3 hours, checking the jerky after 2 hours and then continuing to cook in 15-20 minute intervals until it is completely dried out. Other sources suggest cooking at 145°F for 5-6 hours or 150°F for 6-8 hours. It is important to monitor the jerky as it gets close to the end of the cooking time, as the time it takes to dehydrate will vary depending on your air fryer and the thickness of the jerky.
It is important to note that the beef jerky needs to reach an internal temperature of 160°F/71°C to be safe to consume, so you should use an instant-read meat thermometer to check the temperature.
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Storing the beef jerky
Firstly, it is important to let the beef jerky cool down before storing it. This will help prevent any moisture buildup in the storage container, which can lead to spoilage. Place the cooked beef jerky on a wire rack or a paper towel-lined baking sheet and let it cool to room temperature. This should take around 30 minutes to an hour.
Once the beef jerky is cooled, it's time to choose the right storage container. It is recommended to store the jerky in an airtight container or a resealable plastic bag. Make sure the container is clean and dry before adding the jerky. If using a plastic bag, try to remove as much air as possible before sealing it.
The next step is to decide where to store the beef jerky. The USDA recommends that home-dried jerky be stored in the refrigerator. This will help extend the shelf life of the jerky and keep it safe to eat. Place the airtight container or sealed plastic bag in the refrigerator, preferably in a spot where it won't get bumped or crushed.
In terms of how long you can store the beef jerky, the USDA guidelines suggest that it can be kept in the refrigerator for 1-2 months. However, some sources suggest that it can be stored for a shorter period, around one week. If you're unsure, it's always best to err on the side of caution and consume the jerky within a shorter timeframe.
Finally, it's important to handle the beef jerky with care during storage. Avoid contaminating the jerky by using clean hands or utensils when removing it from the container. If you're storing the jerky for an extended period, consider labelling the container with the date it was made and the date it needs to be consumed by. This will help you keep track of its freshness.
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Frequently asked questions
It can take anywhere from 90 minutes to 6 hours to cook beef jerky in an air fryer. The time varies depending on the air fryer model, the thickness of the beef jerky, and the desired level of dehydration.
It is recommended to set your air fryer to a low temperature, between 130°F and 180°F. This will ensure that the moisture in the beef evaporates slowly, resulting in dehydrated jerky.
The beef jerky is done cooking when it reaches an internal temperature of 160°F. You can use an instant-read meat thermometer to check the temperature. Additionally, the jerky should be completely dehydrated, with no moisture remaining.
The beef should be cut into thin strips, ideally no thicker than 1/4 inch. Cutting against the grain will result in strips that are easier to tear, while cutting with the grain will provide longer, chewier jerky.
Yes, it is important to marinate the beef before air frying. Place the beef strips in a marinade and refrigerate for at least 3 hours, or overnight for the best results. Remove the beef from the marinade, pat it dry, and then place it in the air fryer in a single layer.
