Air-Fryer Beef Jerky: Making Jerky With Gourmia

Making beef jerky in an air fryer is a great way to make a tasty, protein-packed snack. It's simple to make, and you can use a Gourmia air fryer to achieve the perfect chewy texture and intense flavours. The best beef to use for homemade jerky is something lean and flavourful, like top round and bottom round steaks. A tougher cut of meat will result in chewier jerky, while a tender cut will be softer and melt-in-the-mouth. The meat should be cut into thin, evenly sized strips, no thicker than 1/4 inch, and marinated for several hours or overnight. The marinade can be a simple combination of Worcestershire sauce, honey, soy sauce and onion powder, or you can experiment with different seasonings and sauces like teriyaki or chilli flakes. After marinating, the beef strips are placed in the air fryer basket in a single layer and cooked at a low temperature for 2-3 hours, until all the moisture has evaporated but before the meat burns.

Choosing the right cut of beef

First, opt for a lean and flavorful cut of beef. Top round and bottom round steaks are considered the best cuts for homemade beef jerky. These cuts are lean, packed with flavour, and produce jerky with a chewy texture. Alternatively, you can choose eye of round steaks, which are also lean and provide uniform-sized strips with no external fat, reducing the need for trimming.

If you prefer a more tender jerky, go for a tender cut of beef, such as sirloin steak, which will result in softer, melt-in-the-mouth jerky. Flank steak is another option, but be aware that it can be tough if it's sliced with the grain. For a budget-friendly option, try minute steak (Rouladen style beef), which is already sliced, saving you time and effort.

When purchasing your chosen cut of beef, remember to look for lean meat with minimal external fat. This will ensure that your jerky has the ideal texture and consistency. Ask your butcher for advice if you're unsure, as they can guide you towards the best cuts for beef jerky.

Finally, consider the thickness of your beef strips. For even cooking and dehydration, aim for a thickness of around 1/4 inch. Thicker strips will result in chewier jerky, while thinner strips will be more tender. If you're cutting the beef yourself, partially freezing it beforehand will make it easier to achieve those perfect, uniform strips.

Marinade ingredients and preparation

The first step in making beef jerky in an air fryer is to prepare the marinade. You can use a variety of ingredients to create a marinade that suits your taste preferences. Here are some common ingredients used in beef jerky marinades:

• Worcestershire sauce: This adds a rich, smoky flavour to the beef.
• Soy sauce: Soy sauce is a great base for the marinade as it helps to enhance the flavour of the beef.
• Honey or brown sugar: These sweeteners help to balance out the saltiness of the soy sauce and add a touch of caramelisation to the beef.
• Onion powder and garlic powder: These spices add depth of flavour and a savoury kick to the marinade.
• Red pepper or chilli flakes: Adding a small amount of red pepper or chilli flakes will give your jerky a spicy kick. Adjust the amount according to your desired heat level.
• Liquid smoke: A few drops of liquid smoke will give your jerky a smoky flavour without having to use a smoker.

To prepare the marinade, simply whisk all the ingredients together in a bowl until well combined. You can also place the ingredients in a resealable plastic bag and squish them around to mix.

Once you have prepared the marinade, it's time to slice the beef. For beef jerky, you want to aim for thin slices, about 1/4 inch thick. You can use any lean cut of beef, such as top round, bottom round, or sirloin. Partially freezing the beef for about 30 minutes before slicing will make it easier to cut thin, even slices.

After slicing the beef, place the strips in the marinade, ensuring that all surfaces of the meat are coated. You can do this by mixing the beef and marinade in a bowl or by placing the beef strips in a resealable plastic bag with the marinade. Cover or seal the container and place it in the refrigerator to marinate. For best results, allow the beef to marinate for at least 8 hours, but preferably overnight or for up to 24 hours.

How to cut the beef

Cutting the beef is a crucial step in making beef jerky in a Gourmia air fryer. Here is a detailed guide on how to cut the beef to ensure the best results:

Before cutting, it is recommended to partially freeze the beef to make slicing easier. Place the beef in the freezer for about 30 minutes to an hour to firm it up. This will help you achieve those uniform, thin strips that are ideal for beef jerky.

When it comes to the cutting technique, you have two options: cutting against the grain or with the grain. Cutting against the grain will result in strips that are easier to tear apart, while cutting with the grain will provide longer, chewier jerky. Choose the option that aligns with your preference for texture and ease of eating.

The thickness of the beef strips is also important. Aim for a thickness of no less than 1/8 inch and no greater than 1/4 inch. This ensures that the beef jerky cooks evenly and dries out properly. Thicker strips will result in a chewier texture, while thinner strips will be more tender.

Using a sharp knife, carefully slice the beef into thin strips. Top round and bottom round steaks are ideal cuts for beef jerky, as they are lean and flavorful. Trim any excess fat from the outside of the beef before slicing. You can also ask your local butcher to slice the beef for you if you prefer.

Once you have your beef sliced into uniform, thin strips, you can move on to the next step of marinating the meat. Remember, the cutting process is essential to achieving the desired texture and consistency for your beef jerky, so take your time and aim for uniformity.

Air fryer settings and cooking time

The first step is to marinate the meat. The duration of this process varies, with some recipes recommending 2 hours, while others suggest 8 hours or even 24 hours for best results.

After marinating, the beef strips need to be dried thoroughly before placing them in the air fryer. It is important to ensure that the strips are not overlapping in the air fryer basket to allow for even cooking and dehydration. Depending on the model, your air fryer may have a specific setting for dehydrating meat. If not, set the temperature to between 160-180°F (70-80°C). The cooking time will be approximately 2-3 hours. However, it is important to monitor the jerky closely as it gets close to the end of the cooking time, as the dehydration time will vary depending on the thickness of the meat and the specifics of your air fryer.

The jerky is done when all the moisture has been removed, but be careful not to let it burn or char. It should reach an internal temperature of 160°F (71°C) to be safe for consumption. You can use an instant-read meat thermometer to check this. Once done, allow the jerky to cool before storing it in an airtight container.

Storing your beef jerky

Short-Term Storage:

• Ziplock or Paper Bags: You can store your beef jerky in a simple ziplock bag to keep it fresh for about 3-4 weeks. If you feel the jerky is too moist, add a food-grade desiccant bag to absorb excess moisture. Label the bag with the date of preparation.
• Mason Jars/Dry Canning: Another option is to use mason jars. Preheat your oven to 350°F, place the jars in the oven for around 10 minutes, then fill them with jerky and seal tightly. As the jars cool, they will create a vacuum seal, indicated by a popping sound. This method can preserve jerky for several months.

Long-Term Storage:

• Vacuum Seal Bags: For long-term storage, vacuum seal bags are ideal. They keep moisture in and air out, preventing spoilage and maintaining softness. Vacuum sealers can be costly, ranging from $100 to $200, but they are worth the investment if you plan to make jerky regularly.
• Freezer Storage: To extend the shelf life even further, consider freezing your vacuum-sealed bags. This can increase the storage time to 12 months or more.

Additional Tips:

• Fat is the enemy when it comes to preserving jerky. Trim any visible fat from the meat before drying, as it can cause the jerky to spoil faster.
• Cure your jerky: Using a curing salt, such as Prague Powder #1, can help extend the shelf life and prevent bacterial growth.
• Dry thoroughly: Ensure your jerky is thoroughly dried before storing. Incomplete dehydration can lead to spoilage.
• Store in a cool, dry place: Keep your jerky in a pantry or cool, dark place, away from direct sunlight, to prevent condensation and mould growth.
• Check for signs of spoilage: Inspect your jerky regularly for any changes in colour, texture, or smell. If it becomes much drier, darker, or develops an off-odour, discard it.

Frequently asked questions