Emilie Meyer
Air fryer beef jerky is a high-protein, low-carb snack option that is simple to make and packed with flavor. It is a convenient and fun alternative to store-bought jerky, allowing you to control the ingredients and create a healthier snack without added grease. The cooking time for jerky in an air fryer can vary depending on the desired texture, thickness of the meat, and the specific air fryer model. Generally, the air fryer temperature is set between 165°F and 175°F, and the cooking time ranges from 2 to 4 hours, with regular checks to ensure the meat is dehydrated but not burnt.
| Characteristics | Values |
|---|---|
| Marinade Time | 2-24 hours |
| Air Fryer Temperature | 165-175°F/80°C |
| Air Fry Time | 2-4 hours |
| Final Drying Time | 1 hour |
| Storage | Refrigerate in an airtight container for up to 1 week |
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What You'll Learn
Maringating the beef
When it comes to marinating the beef, there are a few key considerations and steps to follow. Firstly, it's important to start with a well-trimmed, lean cut of meat. Fat does not dry out and can accelerate spoilage, so opt for a cut like eye of round roast, which is lean, affordable, accessible, and easy to trim.
Before marinating, place the meat in the freezer for 1 to 2 hours to make it easier to cut into thin, consistent slices. You can also ask your butcher to slice the beef for you. Cut the meat against the grain for strips that are easy to rip apart, or with the grain for longer, chewier jerky. Aim for slices between 1/8 and 1/4 inch thick.
Next, prepare your marinade. A basic marinade includes soy sauce, brown sugar, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder. Whisk these ingredients together in a large bowl, adding the beef and coating it completely. You can also warm the marinade in the microwave for a minute to melt the sugar and release the flavors.
Once the beef is coated, cover and marinate in the refrigerator for 8 hours or up to 24 hours. If you're short on time, you can use a vacuum sealer to speed up the process. After marinating, remove the beef strips and place them between two pieces of plastic wrap. Pound the beef to 1/8-inch thickness with a meat mallet.
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Air fryer temperature
The ideal temperature for cooking beef jerky in an air fryer is between 165°F and 175°F (71°C to 80°C). At this temperature, the beef will dehydrate without burning, as the moisture in the meat evaporates. It is important to ensure the meat reaches an internal temperature of at least 160°F (71°C) to be safe to eat, so checking with a meat thermometer is recommended.
The duration of cooking time will depend on the wattage and size of your air fryer, as well as the thickness of the beef strips. For example, a larger air fryer may require a slightly longer cooking time. As a guide, the beef jerky should cook for around 2-4 hours, but this can be adjusted by 1-2 minutes depending on your air fryer.
It is important to check the jerky after two hours of cooking time and then continue cooking in 15-minute intervals until it is done. The jerky is ready when all the moisture has gone, but before it chars or burns. This may take some experimentation, as the exact cooking time will vary depending on the specific circumstances.
The preparation of the beef prior to cooking is also important. Firstly, the beef should be sliced into thin strips, no thicker than 1/4 inch. Freezing the beef beforehand can make slicing easier. The beef strips should then be covered in a marinade and left in a refrigerator for at least 3 hours, although it is recommended to leave it overnight, or even for 18-24 hours. After marinating, the beef strips should be dried thoroughly before placing them in the air fryer in a single layer, ensuring they do not overlap.
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Cooking time
The cooking time for beef jerky in an air fryer varies depending on the recipe and the size of your air fryer. Most recipes recommend cooking the beef jerky for around 2-4 hours at a low temperature to ensure that the moisture in the beef evaporates without burning the beef strips.
One recipe suggests pre-soaking the steak strips in a marinade of soy sauce, teriyaki, and black pepper for 2 hours before air frying. They then recommend air frying at 165°F for 4 hours. This recipe also notes that depending on your air fryer, size, and wattage, cooking time may need to be adjusted by 1-2 minutes.
Another recipe recommends air frying at 175°F/80°C for 2-3 hours, checking the jerky after 2 hours and then continuing to cook in 15-minute intervals until it is fully dehydrated. This recipe emphasizes that the temperature needs to be low to allow the moisture to evaporate without burning the beef. They also recommend checking the internal temperature of the jerky with a meat thermometer to ensure it reaches 160°F/71°C, which is safe for consumption.
A third recipe suggests marinating the beef strips in the refrigerator for 18-24 hours before air frying. They recommend cooking the beef on a steak setting at 350°F for 3 minutes or until there is no pink in the center of the strips. This recipe also recommends aiming for an internal temperature of 160°F.
It is important to note that the cooking time may vary depending on the thickness of your beef strips, the size of your air fryer, and your desired level of doneness. It is always a good idea to keep an eye on your jerky as it gets close to the end of the cooking time to ensure it does not burn or overcook.
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Storing the jerky
For longer-term storage, you can freeze vacuum-sealed or airtight container-packed beef jerky. This will keep it fresh for up to a year, and it is best to consume it within a few weeks of thawing to maintain optimal taste and texture. It is important to remember that moisture is the enemy of delicious jerky, so always ensure the container is sealed tightly.
The length of storage time also depends on the cut of beef used. The less fat in your meat, the longer it will last. A lean cut, such as an Eye of Round steak, will give you uniform-sized strips with no external fat. This means there will be no extra trimming required, and you will get consistent results. However, a Top Round Roast will also provide plenty of jerky, although the strip sizes may be a little inconsistent.
Finally, it is worth noting that store-bought jerky that does not require refrigeration uses curing salts as a preservative. In contrast, homemade jerky is cooked and dehydrated, so it requires refrigeration for safe, long-term storage.
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Meat cut and preparation
The first step in making beef jerky in an air fryer is to select the right cut of meat. Lean cuts of beef, such as eye of round, top round, or bottom round steaks, are ideal as they have less fat and will give you more consistent strips. If you want to skip the trimming step, opt for an Eye of Round steak as it comes with no external fat.
Once you have the right cut of meat, trim any excess fat from the outside of the beef. Freezing the meat for about 30 minutes before cutting can make this step easier. Then, slice the beef into thin strips, no thicker than 1/4 inch. You can cut against the grain for more tender jerky that's easier to rip apart, or with the grain for longer, chewier strips.
After trimming and slicing the meat, it's time to marinate it. You can use a store-bought marinade or make your own by mixing ingredients like soy sauce, Worcestershire sauce, honey or brown sugar, and onion powder. Place the beef strips in the marinade, ensuring all surfaces are covered, and refrigerate for at least 3 hours or overnight.
When you're ready to cook the jerky, remove the beef from the marinade and pat it dry with paper towels. It's important to ensure that the meat is thoroughly dried before placing it in the air fryer. Lay the beef strips in a single layer in the air fryer basket, making sure they don't overlap to allow for proper air circulation.
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Frequently asked questions
It takes 2-4 hours to cook jerky in an air fryer. The temperature should be set to 165-175°F/ 80°C.
Lean cuts of meat with minimal external fat are ideal for making jerky in an air fryer. Top round, bottom round, and eye of round steaks are good choices.
The meat slices should be no thicker than 1/4 inch. Partially freezing the meat can make it easier to cut thin slices.
The meat should be marinated for at least 3 hours, but overnight or 18-24 hours is ideal.
