Tillie Doyle
Beef jerky is a tasty, high-protein snack that's perfect for long trips, outdoor activities, or even just a day at the office. While it's easy to grab a bag from the store, making it at home is a fun alternative. All you need is a few simple ingredients and an air fryer. In this guide, we'll walk you through the steps to make delicious, chewy beef jerky in your air fryer. We'll cover everything from choosing the right cut of meat to marinating and cooking it to perfection. So, get ready to impress your taste buds and make your own homemade beef jerky!
| Characteristics | Values |
|---|---|
| Meat cut | Lean and flavorful. Top round, bottom round, or eye of round steaks. |
| Meat preparation | Trim off excess fat. Slice very thinly, no thicker than 1/4 inch. |
| Marinade | Mix garlic, ginger, soy sauce, sugar chili paste, and rice vinegar. Or use a store-bought alternative. |
| Marinating time | 3 hours to 24 hours. |
| Air fryer temperature | 175°F/80°C. |
| Cooking time | 2-4 hours. |
| Internal temperature | 160°F/71°C. |
| Storage | Store in an airtight container in the refrigerator for up to one week. |
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What You'll Learn
Choosing the right cut of beef
Firstly, it is important to opt for leaner cuts of beef. Leaner cuts have less fat content, which is crucial as fat does not dehydrate like lean meat and can lead to spoilage. Therefore, selecting a cut with very little fat is key. The most popular lean cuts used for beef jerky include Top Round, Bottom Round, Eye of Round, Lifter, and Pectoral. Top Round, also known as London Broil, is the cut that most professional beef jerky makers use due to its ease of use, large size, and consistent shape, making it ideal for large-scale production. Bottom Round, on the other hand, is the least tender of the Round cuts as it comes from the outer muscle of the upper rear leg, a hardworking part of the animal. Eye of Round is also a great choice as it yields uniform-sized strips, has no external fat, and is just the right quantity for one batch of air fryer jerky.
Other lean cuts that can be used include Flank Steak and Skirt Steak, which are economical and full of flavour. If you are looking for the most tender cut, Sirloin Tip fits the bill, but it is less lean and can be a bit more expensive. While not as commonly used, some people also opt for cheaper cuts such as Chuck, Tri-Tip, and Brisket, which can work well after removing the fat and silver skin.
If you are feeling adventurous, you can even venture beyond beef and experiment with exotic meats such as Tibetan Yak, alligator, kangaroo, or wild game like venison, buffalo, elk, and boar. These options are ultra-lean and can provide a unique twist to your jerky-making experience.
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Marinating the beef
Choosing the Right Cut of Beef:
Select a lean cut of beef, such as top round or eye of round steak. These cuts provide a good balance of flavour and consistency for your jerky. The eye of round steak is particularly convenient as it comes without external fat, requiring less trimming.
Trimming and Slicing the Beef:
Before marinating, trim any excess fat from the outside of the beef. Then, using a very sharp knife, slice the beef thinly, aiming for a thickness of no more than 1/4 inch. For easier slicing, you can partially freeze the beef or ask your butcher to slice it for you.
Preparing the Marinade:
There are numerous marinade options available online, or you can purchase pre-made marinades from stores. You can also get creative and make your own marinade by combining ingredients like garlic, ginger, soy sauce, sugar chilli paste, and rice vinegar. Whisk the ingredients together in a bowl to ensure they are well combined.
Place the thinly sliced beef strips into a resealable bag or a bowl. Pour the marinade over the beef, ensuring that all surfaces of the meat are coated. Seal the bag or cover the bowl, and place it in the refrigerator. The beef should marinate for at least 3 hours, but for the best results, leave it overnight or for up to 18-24 hours. The longer it sits, the more tender and flavourful the jerky will be.
Drying the Beef:
Once the beef has finished marinating, remove it from the refrigerator and pat it dry with paper towels. This step is important as it helps the beef dehydrate more effectively in the air fryer.
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Preparing the beef for the air fryer
Once you have chosen your cut of beef, it's time to trim and slice the meat. Use a sharp knife to trim any excess fat from the outside of the beef. Then, slice the beef thinly and uniformly, aiming for a thickness of no more than 1/4 inch. For a chewier texture, choose a tougher cut of beef; for a softer, melt-in-the-mouth texture, opt for a more tender cut. If you're having trouble slicing the beef thinly, try partially freezing it first, as this can make the process easier.
Now it's time to create your marinade. There are endless options for marinades, from store-bought mixtures to homemade concoctions. A simple marinade might include ingredients like garlic, ginger, soy sauce, sugar chilli paste, and rice vinegar. Whatever marinade you choose, whisk the ingredients together in a bowl.
The next step is to combine the beef and marinade. Place the beef strips in the bowl, ensuring that all surfaces of the beef are covered by the marinade. Make sure the strips are not overlapping and are not sticking together. Cover the bowl and place it in the refrigerator. The beef should marinate for at least 3 hours, but for the best results, leave it overnight or for up to 24 hours.
Finally, remove the beef from the marinade and pat it dry with paper towels. It is now ready to be placed in the air fryer basket and cooked according to your preferred recipe.
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Cooking the beef in the air fryer
To cook beef jerky in an air fryer, you'll first need to prepare your meat and marinade. It's recommended to use a lean cut of beef, like a Top Round Roast or an Eye of Round steak, as these cuts provide a good balance of flavour and consistency. If you want chewier jerky, opt for a tougher cut; for softer jerky, go with a more tender cut.
Once you've selected your cut of beef, trim any excess fat, then slice the beef into very thin strips, no thicker than 1/4 inch. Partially freezing the beef beforehand can make slicing easier. You can also ask your butcher to slice it for you. Next, prepare your marinade. There are many marinade recipes available, or you can purchase a pre-made option. Place your beef strips into a resealable bag with the marinade and refrigerate for at least three hours, but preferably overnight, or even up to 24 hours.
After marinating, remove the beef strips from the bag and pat them dry with paper towels. Place the strips in the air fryer basket in a single layer, ensuring they don't overlap. If you have a small air fryer, you may want to use a rack to maximise space. Set the air fryer to 175°F/80°C and cook for two to three hours. The low temperature is important to ensure the moisture in the beef evaporates before the strips start to burn.
Check the jerky after about two hours. It's ready when all the moisture has gone but before it chars. The beef should be completely dehydrated and have reached an internal temperature of 160°F/71°C to be safe to consume. You can check this with an instant-read meat thermometer. When the jerky is done, allow it to cool, then store it in an airtight container. It will keep in the refrigerator for up to one week or in the freezer for one to two months.
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Storing the beef jerky
Cooling:
After air frying, it is important to let the beef jerky cool down before storing it. Remove the jerky from the air fryer and place it on a clean, dry surface. Allow it to cool down to room temperature. This step helps prevent moisture buildup in the storage container, which can affect the quality and shelf life of the jerky.
Container:
Once the beef jerky has cooled, it's time to choose an appropriate 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 to prevent any moisture or contaminants from affecting the jerky.
Refrigeration:
For short-term storage, you can store the beef jerky in the refrigerator. Place the airtight container or resealable bag in the fridge. The beef jerky will stay fresh and safe to consume for up to one week. This storage method is ideal if you plan to consume the jerky within a few days to a week.
Long-Term Storage:
If you want to store the beef jerky for an extended period, consider long-term storage options. According to the USDA, homemade dried jerky can be stored in the refrigerator for 1 to 2 months. Ensure that the jerky is in an airtight container and regularly check that the temperature of your refrigerator is set correctly. You can also freeze the jerky for even longer storage, but it may affect the texture and taste slightly upon thawing.
Consistency:
It is important to note that the storage time may vary depending on the consistency of your beef jerky. If your jerky is on the softer side, it may not last as long as a drier batch. Drier jerky tends to have a longer shelf life, so aim for a consistent level of dryness when preparing your jerky.
Food Safety:
Always practice good food safety habits when storing and handling beef jerky. Wash your hands before and after handling the jerky, and ensure all utensils and containers are clean and sanitized. Check the jerky regularly for any signs of spoilage, such as mould or an off smell. If you notice any abnormalities, discard the jerky immediately.
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Frequently asked questions
Lean and flavorful cuts of beef are best for making beef jerky. Top round and bottom round steaks are ideal, but you can also use eye of round steaks or thin minute steak.
The beef should be sliced thinly, no thicker than 1/4 inch. Partially freezing the beef can make it easier to slice thinly.
Marinate the beef for at least 3 hours, but overnight or 18-24 hours is best.
Set the air fryer to 175°F/80°C. The beef jerky will need to reach an internal temperature of 160°F/71°C to be safe to consume.
It will take around 2-3 hours to cook beef jerky in an air fryer. Check the jerky after 2 hours and continue cooking in 15-minute intervals until it is done.
