Air Fryer Beef Jerky: A Tasty, Easy Treat

Beef jerky is a tasty snack, perfect for when you're on the go. While it's easy to grab a bag from the store, making your own beef jerky in an air fryer is simple and allows you to experiment with different flavours. All you need is a few ingredients and a bit of patience.

Choosing the right cut of meat

Lean Cuts are Best

When making beef jerky, it is important to choose a lean cut of meat with minimal fat. Fat can cause the jerky to spoil faster, so opt for cuts like top round, bottom round, sirloin, or flank steak. These cuts have the ideal balance of flavour and leanness, making them perfect for jerky.

Trimming the Fat

Before slicing your meat, be sure to trim any excess fat from the outside. This step is crucial, as it helps prevent spoilage and ensures your jerky has a longer shelf life.

Thickness of the Cut

The thickness of your meat slices will impact the texture of your jerky. For thinner, more tender jerky, slice your meat to about 1/4 inch thick. For a chewier texture, you can go as thin as 1/8 inch. If you're looking for a more substantial bite, thicker strips of up to 1/2 inch will give you that desired mouthfeel.

Freezing for Easier Slicing

To make slicing your meat easier and to achieve more consistent pieces, consider freezing the beef for about an hour before cutting. This will firm up the meat and make it easier to slice thinly and uniformly.

Slicing Against or With the Grain

The direction in which you slice your meat will also impact the texture of your jerky. Slicing against the grain will result in strips that are easier to tear apart, while slicing with the grain will give you longer, chewier pieces. Choose the slicing direction based on your desired texture.

Butcher's Help

If slicing the meat yourself seems daunting, don't hesitate to ask your local butcher for help. They can slice the meat to your desired thickness, saving you time and effort.

In summary, when choosing the right cut of meat for beef jerky in an air fryer oven, opt for lean cuts like top round, bottom round, sirloin, or flank steak, and don't forget to trim any excess fat. Freeze the meat briefly before slicing to achieve thin, uniform pieces, and decide whether you want to slice against or with the grain to control the texture of your jerky.

Marinating the beef

Choosing the Right Cut of Beef:

Start by selecting a lean cut of beef with minimal fat, such as top round, bottom round, sirloin, eye of round, or flank steak. Fat can cause the jerky to spoil faster, so trim any excess fat from the meat before marinating.

Preparing the Meat:

Consider partially freezing the beef for about an hour to make slicing easier. Then, slice the beef into thin strips, ideally no thicker than 1/4 inch. You can slice against the grain for tender jerky or with the grain for a chewier texture.

Creating the Marinade:

In a large bowl, whisk together your chosen marinade ingredients. There are many marinade options available, but a simple combination of soy sauce, Worcestershire sauce, honey or brown sugar, and spices like onion powder, garlic powder, and red pepper flakes will add flavour to the beef.

Add the sliced beef strips to the marinade, ensuring that all surfaces of the meat are coated. Cover the bowl and refrigerate for at least 3 hours, but preferably overnight or even up to 24 hours. The longer the beef marinates, the more intense the flavour will be.

Drying the Beef:

After marinating, remove the beef from the refrigerator and pat it dry with paper towels. This step is important to remove any excess moisture before placing the beef in the air fryer.

By following these steps, you'll be well on your way to creating delicious and flavour-packed beef jerky with your air fryer!

Drying the beef

Slicing the Beef:

Start by slicing your chosen cut of beef into long, thin strips. A typical thickness is around 1/4 of an inch, but you can go as thin as 1/8 of an inch. The thinner the slices, the faster the drying process and the more tender the jerky. If you're having trouble slicing the beef thinly, try partially freezing it for about an hour before slicing.

Marinating the Beef:

After slicing, prepare a marinade with ingredients like soy sauce, Worcestershire sauce, teriyaki sauce, brown sugar, honey, and various seasonings. Place the beef strips into the marinade, ensuring they are fully covered, and then refrigerate for at least 3 hours, or overnight for the best results.

Preparing the Air Fryer:

Once the beef has finished marinating, remove it from the refrigerator and pat it dry with paper towels to remove any excess moisture. Spray your air fryer basket with olive oil, or another cooking oil, to prevent sticking.

Arranging the Beef:

Place the beef strips into the air fryer basket in a single layer, ensuring that the strips do not overlap or touch. Overlapping pieces may lead to uneven cooking and drying. If you have a small air fryer, consider using a rack to maximize space.

Air Frying:

Preheat your air fryer to a temperature between 160-180 degrees Fahrenheit. Place the beef strips into the air fryer and dry/cook for around 2-3 hours, depending on the thickness of your strips and your desired texture. For chewier jerky, opt for a longer cooking time.

Final Drying and Cooling:

After the initial drying in the air fryer, let the beef sit for about an hour to finish drying and cool down. This final drying period helps ensure that all moisture has been removed, resulting in a longer-lasting product.

Cooking time and temperature

The cooking temperature and time for making beef jerky in an air fryer oven depend on the type of meat, marinade, and texture you prefer. Here is a step-by-step guide:

Marinating the Meat:

Before cooking, it is essential to marinate the beef to infuse flavour and tenderise the meat. The longer the meat is marinated, the more flavour it will absorb. Most recipes recommend marinating for at least 3 hours, with some suggesting 8 hours or even overnight for the best results.

Preheating the Air Fryer:

Preheat your air fryer to the desired temperature. Most recipes suggest a temperature between 160-180°F (70-80°C). A lower temperature is better as it allows the meat to dry slowly, which is crucial for achieving the right jerky texture.

Cooking the Beef Jerky:

Place the marinated beef strips in the air fryer basket, ensuring they are in a single layer and not overlapping. If using bamboo skewers, thread the beef lengthwise so that the meat dangles and does not touch. This method improves airflow and cooks the jerky faster.

Cooking time varies depending on the desired texture. For slightly firm but tender jerky, cook for around 2 hours. For a tougher, chewier texture, increase the cooking time to 2.5-3 hours. Check the jerky regularly to ensure it does not burn.

Final Drying and Cooling:

After the desired cooking time, remove the jerky from the air fryer and let it sit for about an hour to cool down and dry completely. This step is important to ensure the jerky is not soggy.

Storing the Beef Jerky:

Beef jerky can be stored in airtight containers or freezer bags. It can be kept at room temperature for up to 2 weeks or refrigerated for up to 3 weeks. For longer storage, freeze the jerky for up to 6 months.

Storing the beef jerky

Short-Term Storage:

• Ziplock or Paper Bags: Store your jerky in ziplock bags or paper bags if you plan to consume it within a few weeks. This method will keep your jerky fresh for about 3-4 weeks. You can also add a food-grade desiccant bag to the ziplock bag to absorb any excess moisture and extend the shelf life. Label each bag with the date of preparation.
• Mason Jars/Dry Canning: Another option is to use mason jars for short-term storage. Preheat your oven to 350°F (180°C). Remove the lids from the mason jars and place them on a baking sheet. Put the jars in the oven for about 10 minutes. Then, using oven mitts, carefully remove the jars and fill them with your jerky strips. Screw the lids on tightly and let the jars cool to room temperature. As they cool, a vacuum seal will be created, which you'll know by hearing popping sounds. Store the sealed jars in a cool, dry place or in the refrigerator.

Long-Term Storage:

• Vacuum Seal Bags: For long-term storage, vacuum seal bags are the best option. They keep moisture in and air out, preventing spoilage while maintaining the softness of the jerky. Vacuum sealers can be a bit expensive, but they are worth the investment if you plan to make large batches of jerky or store other foods. You can also freeze your vacuum-sealed bags to extend the shelf life even further, up to 12 months or more.
• Refrigeration: If you don't have a vacuum sealer, you can simply store your jerky in an airtight container or ziplock bag in the refrigerator. Homemade jerky stored in the refrigerator will last for about 1-2 weeks.

General Tips for Storing Beef Jerky:

• Moisture and Air: Moisture and exposure to air are the main reasons jerky goes bad. Fat on the meat holds moisture, so always trim excess fat before drying your jerky.
• Fat Content: Fat spoils quickly and can make your jerky rancid. Choose lean cuts of meat and trim any visible fat before drying.
• Cure: Using a curing agent, such as sodium nitrate, can extend the shelf life of your jerky by preventing bacterial growth. However, be sure to follow the instructions on the package for safe usage.
• Drying Time: The longer you dry your jerky, the longer it will last. Aim for a desired texture, but make sure the internal temperature reaches at least 160°F (71°C) to ensure food safety.
• Storage Environment: Store your jerky in a cool, dry place, such as a pantry or dark cabinet. Avoid direct sunlight, as it can cause condensation and lead to mold growth.

Frequently asked questions