Dehydrating Beef Jerky: Air Fryer Timing Tips

Beef jerky is a high-protein snack that is perfect for road trips, outdoor activities, and long hours at the office. While it is convenient to buy a bag of beef jerky, making it at home is fun and easy. An air fryer is a great alternative to a smoker or dehydrator for preparing beef jerky. The duration of dehydration in an air fryer depends on the thickness and size of the beef strips, the desired texture, and the air fryer model.

Choosing the right cut of meat

The most popular cuts for beef jerky are:

• Top Round
• Bottom Round
• Eye of Round
• Lifter
• Pectoral
• Flank Steak
• Skirt Steak

Top Round is the cut of beef that most professional beef jerky makers use. It comes from the inside leg muscle, opposite the Bottom Round. It's less tender than the Eye of Round, but more tender than the harder-working Bottom Round. Commercial jerky producers prefer Top Round because of its ease of use and consistent shape, which makes large-scale production smooth and efficient.

Bottom Round is similar to Top Round but is a bit tougher. It comes from the outer muscle of the upper rear leg and is a hardworking part of the animal, so it is the least tender of all three cuts. However, it still works well for jerky as it is a lean meat with little marbling and is affordable.

Eye of Round is the most tender of the Round cuts and is the preferred choice for making jerky at home. It is a single oval muscle in the rear leg with minimal fat content. The grain runs the length of the cut, making it easy to slice with or against the grain. It is also economical and widely available.

Sirloin Tip (also known as Knuckle) is one of the lesser-known cuts for jerky but is highly recommended if you can find it. It is slightly more difficult to find in everyday stores, but it is a tender cut with minimal fat content and a subtle beef flavour.

Lifter meat (also known as blade meat, cap and wedge meat) provides an excellent beef flavour and a nice, tender texture. This relatively thin, flat cut is perfect for jerky. You can slice this cut against the grain to create a jerky with an amazing chew.

Pectoral meat (also known as special team or special trim) is often used for beef jerky. It is an affordable and tender choice with more fat than Top and Bottom Round, which offers a better taste profile. The dehydration process will still remove most of the additional moisture, leaving behind a positively unique taste that cannot be found in drier cuts.

Flank is a popular cut for jerky and is often enjoyed as a flank steak. It is a lean, long-grain cut of meat that offers a lot of flavour but is expensive.

Skirt Steak is a lean cut of meat known more for its flavour than its texture. The fat content on Skirt Steak can run a little high, which makes it a challenge to make into beef jerky.

When choosing the right cut of meat for beef jerky, it is important to focus on cuts of beef that are lean, economical, and have minimal fat content. Fat cannot be fully dehydrated, and excess fat can cause the jerky to turn rancid and spoil at a quicker rate.

Marinating the beef

Next, prepare your beef. You should opt for a lean cut of beef, such as an eye of round steak or roast. This cut is lean, affordable, accessible, and easy to trim. Place the beef in the freezer for 30 minutes to 2 hours before slicing to ensure a firmer texture and easier slicing. You want to slice the beef thinly, no thicker than 1/4 of an inch.

Now, prepare your chosen 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. You can also add honey for sweetness, or substitute honey for brown sugar. Other flavour options include teriyaki, smoked paprika, or chilli flakes. Mix your chosen marinade ingredients in a bowl.

Add the beef to the marinade, ensuring all pieces are fully coated. Cover and place in the refrigerator to marinate. The ideal time for marinating beef jerky is 16 hours, but an acceptable range is 8 to 24 hours. During this time, the salt in the marinade will penetrate the meat, seasoning it throughout. Longer marination times do not offer additional benefits, and can negatively impact the texture of the meat.

Once the beef has finished marinating, remove it from the refrigerator, drain, and dry thoroughly before placing in the air fryer.

Drying the beef

Slicing the Meat

Firstly, you will need to slice the beef into thin strips. The recommended thickness varies from 1/8 inch to 1/4 inch. If you want a more tender jerky, slice against the grain. For a more traditional, chewy texture, slice with the grain.

Freezing the beef for about an hour beforehand can make slicing easier and result in more consistent pieces.

Marinating the Beef

Next, you will need to prepare your marinade. A simple marinade can be made by whisking together ingredients such as soy sauce, teriyaki sauce, brown sugar, and seasonings like black pepper, crushed red pepper, garlic powder, and onion powder.

Submerge the beef strips in the marinade, ensuring all surfaces are covered. Cover the bowl and refrigerate for at least an hour, but preferably for 3-24 hours. The longer the beef marinates, the more flavourful it will be.

Preparing the Air Fryer

Remove the beef from the marinade and pat it dry with paper towels to remove any excess moisture.

Preheat your air fryer to 180 degrees Fahrenheit or a similar temperature. Some recipes recommend a lower temperature of 160- 175 degrees Fahrenheit.

Air Frying the Beef

Place the beef strips into the air fryer basket in a single layer, ensuring the pieces do not overlap. Overlapping pieces may prevent even cooking and drying.

Air fry the beef for around 2-3 hours. Check the jerky after about two hours of cooking time and continue cooking in 15-minute intervals until it is done. The jerky is ready when it is completely dehydrated and has reached an internal temperature of 160 degrees Fahrenheit.

The time required to dehydrate the beef will vary depending on the thickness of the strips and the specific air fryer being used. It is important to monitor the jerky closely as it gets close to the end of the cooking time.

Cooking time and temperature

The cooking time and temperature for beef jerky in an air fryer will depend on the type of meat and marinade used, as well as your desired texture. The temperature should be set between 160°F and 180°F. A lower temperature is better as it allows the meat to dry out slowly.

The cooking time can vary from 2 to 4 hours, depending on the thickness of the meat and the size of the strips. It is important to ensure that the meat is sliced evenly and consistently to a thickness of around 1/4 inch. Freezing the meat for about an hour before slicing can make this process easier.

The ideal cooking time will also depend on your desired texture. For a chewier texture, increase the cooking time. Check the meat regularly and continue cooking in 15-minute intervals until it reaches your desired texture. It is important to note that the meat should not overlap in the air fryer to ensure even cooking.

The internal temperature of the beef should reach 160°F to be safe for consumption. This can be checked using an instant-read meat thermometer.

Additionally, the meat should be marinated for at least 4 hours, but preferably overnight, to enhance the flavour and tenderness of the jerky.

Storing the beef jerky

Storing your beef jerky correctly is essential to prevent spoilage and ensure it lasts as long as possible. Here are some detailed instructions on how to store your homemade beef jerky:

Cooling the Beef Jerky:

Before storing your beef jerky, it is crucial to let it cool completely. Leaving it to cool for about an hour at room temperature will prevent condensation from forming inside the container, which could lead to spoilage.

Choosing the Right Container:

Beef jerky should be stored in airtight containers, such as resealable plastic bags or airtight glass jars. These containers will keep out moisture and air, which could cause the jerky to spoil. Using freezer bags is also an option if you plan to freeze your jerky for extended storage.

Refrigeration and Freezing:

According to USDA guidelines, homemade beef jerky should be refrigerated to extend its shelf life. It can be stored in the refrigerator for up to one week, or even up to one or two months. If you want to keep your beef jerky for longer, consider freezing it. Freezing is an excellent option to have it on hand for several months without worrying about spoilage.

Food Safety:

It is important to note that homemade beef jerky does not contain curing salts, which are often used in store-bought varieties to extend their shelf life at room temperature. Therefore, it is crucial to follow proper food safety guidelines and store your homemade jerky in the refrigerator or freezer.

Shelf Life:

The shelf life of your beef jerky will depend on how you store it. When stored in an airtight container in the refrigerator, it can last for several weeks to a couple of months. If frozen, it can last for several months. However, it is always best to consume it within a reasonable time frame, as the quality may deteriorate over extended periods.

Portioning and Leftovers:

When storing your beef jerky, consider portioning it into smaller quantities. This way, you can take out only what you need, reducing the risk of contamination and prolonging its freshness. If you have leftovers, ensure they are stored properly and consumed within a few days.

Frequently asked questions