Marianne Martinez
Air Fryer Jerky is a fast, simple, and delicious snack recipe that can be made with just a few ingredients. It is a low-carb, healthy snack option that is also easy on the wallet. Making jerky in an air fryer is essentially a dehydration process, but the temperature settings on an air fryer might be higher than what is generally used to dehydrate meat, so it’s also cooking the meat. This recipe guide will help you make the perfect batch of jerky in your air fryer.
Air Fryer Jerky Characteristics and Values Table
| Characteristics | Values |
|---|---|
| Ingredients | Beef, soy sauce, garlic, ginger, sugar, chili paste, rice vinegar, curing salt, black pepper, teriyaki, brown sugar, red pepper, dijon mustard, liquid smoke |
| Marinade Time | 2 hours minimum, up to 24 hours |
| Temperature | 160-180°F, can go up to 145°F for doneness |
| Time | 2 hours minimum, up to 10 hours |
| Calories | 43-69 calories per slice |
| Health Benefits | Low carb, high protein, reduced fat content |
| Texture | Play with cooking time to adjust texture, longer cooking time = chewier |
| Taste | Flavourful, tender, easy to chew |
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What You'll Learn
Choosing the right cut of meat
When selecting your meat, it is best to go for a cut with minimal fat content. This is because fat is the enemy of long-term storage, and you want your jerky to last as long as possible. If you are unable to find a completely lean cut, you can always trim the meat yourself by removing any excess fat from the outside.
Top round roast is another lean option that will give you plenty of jerky. However, due to the varying size of the roast, the strips may be slightly inconsistent in size. If you are looking for uniformity, eye of round steaks are a better choice.
For those who want to make the most of their money, London broil is a good option. It tends to be cheaper than other cuts and has a suitable texture for jerky-making. However, it can be a little on the fatty side, so additional trimming may be required.
Remember, when it comes to the thickness of your meat strips, aim for no thicker than 1/4 inch or 0.5 cm. To achieve this, you can ask your local butcher to slice the meat for you, or you can partially freeze the meat before cutting it yourself. Freezing the meat for about 30 minutes will give it a firmer texture, making it easier to slice into thin, uniform strips.
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Marinating the meat
Step 1: Choose Your Meat
Select a suitable cut of meat for making jerky. Lean cuts of beef, such as top round, bottom round, sirloin, or flank steak, are ideal. You can also experiment with other types of meat, such as turkey or chicken, but keep in mind that they may require additional flavouring.
Step 2: Prepare the Meat
Using a sharp knife, thinly slice the meat into strips. The thickness of the strips can vary depending on your preference, but aim for a consistent size to ensure even cooking.
Step 3: Create the Marinade
There are various marinade recipes you can use, and you can adjust the ingredients to suit your taste. A basic marinade might include soy sauce, garlic, ginger, sugar, chilli paste, and rice vinegar. Alternatively, you could use a combination of soy sauce, brown sugar, minced garlic, and crushed red pepper. You can also add liquid smoke to your marinade for a smoky flavour.
Step 4: Combine the Meat and Marinade
Place the meat strips into a resealable bag or a shallow casserole dish. Pour the marinade over the meat, ensuring that all the strips are thoroughly coated. Seal the bag or cover the dish, and place it in the refrigerator.
Step 5: Marinate for Several Hours
Allow the meat to marinate for at least two hours, but preferably for a longer period, such as eight to 24 hours. The longer the meat marinates, the more intense the flavour will be.
Step 6: Remove and Pat Dry
Once the meat has finished marinating, remove the strips from the bag or dish and pat them dry with paper towels. This step helps to remove any excess moisture before placing the meat in the air fryer.
Remember, the key to successful marinating is to allow sufficient time for the meat to absorb the flavours and to ensure that all surfaces of the meat are coated evenly. Experiment with different ingredients and combinations to find your perfect marinade!
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Arranging the meat in the air fryer
When arranging the meat in the air fryer, it's important to ensure that the strips are placed in a single layer and do not overlap. This is to guarantee even drying and prevent overcooking. Depending on the size of your air fryer, you may need to cook the meat in batches. Utilise racks or skewers in your air fryer basket to create layers if necessary.
For the best results, it is recommended to use thin slices of meat. Lean cuts of meat are ideal, such as eye of round or London broil. However, keep in mind that fattier cuts like London broil may require you to dab off any excess liquid or fat during the cooking process.
The amount of meat you can cook at once will depend on the size of your air fryer, so adjust the recipe accordingly. As a reference, a 3-tier tray system can be used with some air fryers, allowing for more meat to be cooked simultaneously.
Additionally, consider curing salt as an ingredient to add to your marinade. Prague #2 curing salt is a popular choice, and you should follow the directions on how to use it properly.
Finally, remember that the cooking time will influence the texture of your jerky. A longer cooking time will result in chewier and tougher jerky, while a shorter cooking time will yield softer jerky. Experiment with different cooking times to find your preferred texture, but always ensure the internal temperature reaches at least 145°F for food safety.
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Cooking time and temperature
The cooking time and temperature for beef jerky in an air fryer depend on the type of meat and marinade used, as well as your personal preference for the texture and taste of the jerky. It is important to note that the temperature settings on an air fryer might be higher than what is generally used to dehydrate meat, so the meat is also being cooked during the process.
Some recipes suggest preheating the air fryer to 160–165 °Fahrenheit (about 71–74 °Celsius) and cooking the beef for 3 to 4 hours. However, one recipe recommends cooking at 100 °C (about 212 °F) for 2 hours and then checking the jerky, continuing to cook for 15–20 minutes until it is dry to the touch and reaches an internal temperature of 145 °F (about 63 °C). Another recipe recommends cooking at 180 °F (about 82 °C) for 1 hour and then adding another 30 minutes for a total cook time of 1.5 hours.
It is important to note that the cooking time may need to be adjusted depending on the size and wattage of your air fryer. For example, if you are using a Breville Smart Oven, one user recommends cooking at 145 °F (about 63 °C) for 5–6 hours. If you are using a Cosori air fryer, another user recommends cooking at 165 °F (about 74 °C) for 4 hours.
Additionally, the amount of meat you are cooking at once will impact the cooking time. Since air fryers are typically not very large, you may need to cook the meat in batches to ensure even drying. One user recommends planning for about 10 hours of cooking time for just over 2 lbs of meat.
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Storing the jerky
Firstly, it is important to note that fat is the enemy of jerky storage. Fat will spoil quickly and cause the jerky to turn rancid, so it is best to trim all visible fat before drying and opt for lean cuts of meat.
Secondly, curing salt is recommended to prevent mold growth. Using Prague #2 curing salt can help preserve your jerky for longer.
Now, onto the storage methods:
Airtight Containers
Airtight containers are a great way to store jerky, especially if you plan to consume it within a few days. Ensure the container is clean and dry before placing the jerky inside. This method is perfect for portion control and on-the-go snacking.
Refrigeration
Refrigeration is an excellent option to extend the shelf life of your jerky. Store your jerky in an airtight container or ziplock bag in the refrigerator, and it should last for about 1-2 weeks.
Freezing
If you want to store jerky for the long term, freezing is the best option. Place the jerky in a freezer-safe, airtight bag or container, removing as much air as possible to prevent freezer burn. Frozen jerky can last for several months without losing its quality.
Vacuum Sealing
Vacuum sealing is a highly effective way to increase the shelf life of jerky. It removes all oxygen from the packaging, creating an ideal environment for long-term storage. With vacuum sealing, your jerky can last for 1-2 months.
Oxygen Absorbers
If you don't have access to a vacuum sealer, oxygen absorbers are the next best thing. Flush your packaging with nitrogen to expel the oxygen, and then add an oxygen absorber for optimal results.
Mold Prevention
Always keep an eye out for mold, which will appear as a white fuzzy substance. If you spot any mold, discard the entire batch of jerky, as it could cause food poisoning.
By following these storage methods, you can ensure your air-fried jerky stays fresh and delicious for as long as possible!
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Frequently asked questions
Top round, bottom round, sirloin, or flank steak are all good options.
Set your air fryer to a temperature between 145-180°F (62.7-82.2°C).
Air fry the beef for 2 hours, then check the jerky. Continue to air fry for 15-20 minute increments until it reaches your desired level of dryness.
Thinly slice the beef and marinate it in the refrigerator for at least 2 hours or up to 24 hours.
You can use a variety of ingredients such as soy sauce, brown sugar, garlic, ginger, red pepper, liquid smoke, or Worcestershire sauce.
