Making Jerky: Electric Fryer Time And Tips

Making jerky in an electric fryer is a convenient, controlled, and healthier way to prepare this beloved snack. The precise temperature and airflow settings of an electric fryer ensure consistent results, allowing customisation of texture and tenderness. The process is also much quicker than traditional drying methods, taking around 2-4 hours.

To make jerky in an electric fryer, select lean meat and cut it into thin, even strips. Then, create a marinade with your desired spices, herbs, and liquids, and submerge the meat for at least 4 hours, or overnight. Preheat the electric fryer to 150-170°F (65-77°C) and arrange the meat strips in a single layer on the tray, ensuring they don't overlap. Fry for 2-4 hours, checking regularly to prevent overcooking. Once cooked, allow the jerky to cool before storing in an airtight container or vacuum-sealed bag.

Marinating the meat

Choosing the Meat

Select a lean cut of meat, such as top round or bottom round, flank steak, London broil, beef round, or eye of round roast. Ensure the meat is well-trimmed, with minimal fat and gristle, as fat can spoil the jerky.

Preparing the Meat

Cut the meat into thin, even strips, slicing against the grain. The thinner the strips, the quicker the jerky will cook. Aim for a thickness of about 1/4 inch, or slightly less. If you're having trouble slicing the meat, you can pop it in the freezer for 1-2 hours to firm it up before cutting.

Making the Marinade

There are various marinade recipes you can try, but a basic mixture includes soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, and red pepper/crushed chilli. You can also add spices like smoked paprika, black pepper, or cayenne pepper for an extra kick. Whisk the ingredients together in a bowl until the sugar is dissolved and well combined.

Place the meat strips into a bowl or a large ziplock bag and cover them with the marinade. Toss or mix the meat until all the pieces are evenly coated. Cover the bowl or seal the bag, and place it in the refrigerator. The meat should marinate for at least 12 hours, but preferably 24 hours, or even up to 48 hours for a more intense flavour. During this time, toss or flip the meat once or twice to ensure even marination.

Post-Marination

After the meat has finished marinating, remove it from the marinade and pat it dry with paper towels to remove excess moisture. At this point, your meat is ready to be placed in the electric fryer to cook.

Selecting the right meat

• Focus on lean cuts of beef: Look for cuts with minimal fat content, as fat cannot be fully dehydrated and can cause the jerky to spoil prematurely. Intramuscular fat (marbling) adds flavour and moisture, while intermuscular fat should be trimmed before making jerky.
• Choose economical cuts: You don't need to buy expensive cuts like filet mignon or ribeye; in fact, tougher, less expensive cuts are ideal for jerky as the drying process will tenderise them.
• Buy sufficient amounts: Remember that the meat will lose 50-75% of its weight during dehydration, so buy more than you think you need. A good rule of thumb is that 3 pounds of raw meat will yield 1 pound of jerky.
• Make friends with your butcher: They can be a great resource and may even slice the meat for you, ensuring uniform slices that will cook evenly.
• Know your cuts and watch for sales: Familiarise yourself with the different cuts and keep an eye out for specials and sales at your local butcher or supermarket. Big-box stores like Costco and Sam's Club can also offer good deals on suitable cuts.

Now, here are the best cuts of meat for beef jerky, along with some details on each:

Eye of Round

This is our top recommendation for making beef jerky at home. It is the most tender of the round cuts, with a long, cylindrical shape that makes it easy to slice against the grain. Eye of round has minimal fat content, both intramuscular and intermuscular, and a natural beef flavour. It is widely available and relatively inexpensive.

Top Round (London Broil)

Top round is the cut most often used by professional jerky makers. It is less tender than eye of round but still a good option. This cut comes from the inside leg muscle and is widely available. Top round is also quite large and consistently shaped, making it efficient for large-scale production.

Bottom Round

Bottom round is the least tender of the round cuts, coming from the outer muscle of the upper rear leg. It is a hardworking muscle, so it tends to be a bit tougher. However, it is still a good option for jerky due to its leanness and economical price.

Sirloin Tip (Knuckle)

Sirloin tip is a lesser-known cut for jerky but an excellent choice. It can be harder to find in regular stores, but if you come across it, snap it up. Sirloin tip has minimal fat content and a subtle beef flavour.

Lifter (Blade/Cap/Wedge Meat)

Lifter meat comes from the outside of the rib primal and provides excellent beef flavour and a tender texture. It is a relatively thin, flat cut that is easy to slice against the grain for a great jerky texture.

Pectoral (Special Team)

Pectoral is similar to lifter meat but comes from the chuck primal. It is also thin and suitable for slicing against the grain, resulting in a tender jerky. Pectoral has moderate fat content and a rich, beefy flavour.

Flank Steak

Flank steak has a lot of flavour, but it is important to slice it against the grain as it has long, tough grains. It has moderate fat content, both intra- and intermuscular.

Other cuts that can be used for jerky, though less ideally, include brisket, skirt steak, tri-tip, and flap meat.

Preparing the air fryer

Before you start preparing your beef jerky, it's important to ensure your air fryer is ready for use. If you haven't used it in a while, give it a quick clean, following the manufacturer's instructions. Most air fryers have removable parts that can be washed with warm, soapy water and dried thoroughly before reassembling. Check that all parts are securely attached and functioning properly, including the heating element, fan, and any digital displays or controls.

Once your air fryer is clean and ready, you'll need to decide on the type of beef you want to use. The best beef for homemade jerky is typically a lean and flavorful cut. Top round and bottom round steaks are excellent choices as they provide a good balance of flavour and tenderness. You can also use flank steak or skirt steak, but keep in mind that these cuts may result in a chewier texture. If you're looking for convenience, thin minute steak (Rouladen style beef) is a great option as it's already sliced, saving you some prep time.

When selecting your beef, aim for a thickness of no more than 1/4 inch for the strips. This ensures even cooking and dehydration. To achieve this, you can ask your butcher to slice the meat for you, or you can partially freeze the beef before cutting it yourself with a sharp knife. Freezing the beef for about 30 minutes to an hour will make it firmer and easier to slice into thin, uniform strips.

Now it's time to prepare your marinade. A good marinade will infuse your jerky with flavour and help tenderise the meat. A simple marinade can be made by whisking together ingredients like soy sauce, teriyaki sauce, Worcestershire sauce, honey or brown sugar, and spices like onion powder, garlic powder, red pepper flakes, or black pepper. You can also experiment with different flavours, such as liquid smoke, smoked paprika, or chilli flakes to create unique varieties of jerky. Place your beef strips in a large bowl or container, cover them with the marinade, and refrigerate for at least 3 hours, but preferably overnight or even up to 24 hours for maximum flavour penetration.

After the beef has finished marinating, remove it from the refrigerator and pat the strips dry with paper towels. This step is important to remove any excess moisture before placing the beef in the air fryer, as too much moisture can affect the cooking process and the final texture of your jerky. Ensure your air fryer basket or tray is clean and dry before carefully arranging the beef strips in a single layer, making sure they don't overlap. Overlapping pieces may prevent even cooking and dehydration, so it's crucial to give each strip enough space. If you have a small air fryer, consider using a rack to maximise the cooking surface.

Air frying the jerky

Ingredients

You will need the following ingredients to make beef jerky in an air fryer:

• Lean beef (top round, sirloin, or flank steak)
• Soy sauce
• Teriyaki sauce
• Brown sugar
• Seasonings (black pepper, crushed red pepper, garlic powder, onion powder)

Preparing the Beef

Start by slicing the beef into thin strips, cutting against the grain for the best results. A thickness of about 1/8 to 1/4 inch is ideal. You can partially freeze the beef before slicing to make it easier to cut uniformly thin strips.

Making the Marinade

In a large bowl, combine the soy sauce, teriyaki sauce, brown sugar, and seasonings. Whisk or mix well to combine.

Marinating the Beef

Add the sliced beef to the marinade, ensuring that all the pieces are coated. Cover the bowl and refrigerate for at least an hour, but preferably for 2-24 hours for the best flavour infusion.

Preheat your air fryer to 180 degrees Fahrenheit. Remove the beef strips from the marinade and pat them dry with paper towels to remove any excess moisture. Place the beef strips into the air fryer basket in a single layer, ensuring the pieces do not overlap.

Air fry the beef jerky for about 2-3 hours. The time may vary depending on the thickness of the strips and your desired level of doneness. Check the jerky periodically to ensure it doesn't burn. The jerky is done when it bends and cracks but doesn't break completely.

Once done, remove the jerky from the air fryer and let it cool. Store the beef jerky in airtight containers or bags. It can be stored at room temperature for several weeks or in the refrigerator for up to a month.

Tips for Success

• Choose lean cuts of beef with minimal fat to prevent spoilage.
• Marinate the beef for as long as possible to enhance the flavour.
• Preheat the air fryer for even cooking.
• Pat the beef dry before air frying to remove excess moisture.
• Avoid overcrowding the air fryer basket to ensure even drying.
• Check the jerky regularly to prevent burning.
• Allow the jerky to cool completely before storing to prevent condensation and spoilage.

Storing the jerky

• Cool the jerky: After removing the jerky from the dehydrator, let it cool to room temperature before storing it. This helps prevent moisture buildup in the storage container.
• Use airtight containers: Store your jerky in airtight containers or bags. Ziplock bags work well, but for longer-term storage, vacuum-sealed bags are ideal.
• Keep it dark: Store your jerky in a cool, dark place, like a pantry or cupboard. Avoid direct sunlight, which can affect the jerky's quality.
• Refrigerate or freeze: If you plan to store the jerky for an extended period, consider refrigerating or freezing it. However, always bring it to room temperature before consuming it to ensure optimal taste and texture.
• Check for spoilage: Before consuming stored jerky, inspect it for any signs of spoilage, such as an off odor, mold, or discoloration. If in doubt, discard the jerky.
• Consume within a reasonable time: Homemade jerky can last for several weeks to a month if stored properly. However, it's best to consume it within a reasonable time frame for optimal freshness and flavor.

Frequently asked questions