Air Fryer Beef Jerky: A Quick, Easy, Tasty Treat

Beef jerky is a tasty snack, but it can be expensive to buy regularly. Luckily, it's easy to make at home in an air fryer. All you need is a lean cut of beef, like top round or bottom round, and a marinade of your choice—though teriyaki is a popular option. After marinating the beef for a few hours or overnight, pat it dry and place the strips in the air fryer for a couple of hours until dehydrated. The result is a delicious, tender, and chewy snack that's packed with protein.

Choosing the right cut of meat

• Lean vs. Fatty Cuts: Opt for lean cuts of beef, such as top round, bottom round, sirloin, or eye of round. These cuts have minimal fat content, which is important because fat can cause the jerky to spoil faster. Lean cuts also result in more consistent strips for your jerky. However, if you prefer a more tender and melt-in-the-mouth texture, you can choose a tender cut of beef, which will result in softer jerky.
• Texture and Chewiness: The type of cut you choose will determine the texture and chewiness of your jerky. For a traditional, chewy texture, slice the meat with the grain. Cuts like flank steak are suitable for this option, but be aware that flank steak can be tough if sliced with the grain. If you prefer a tender chew, cut the meat against the grain. This will result in strips that are easier to rip apart.
• Thickness: Regardless of the cut, the thickness of your meat strips will impact the final texture of your jerky. Thicker strips will give you a chewier product, while thinner strips will be more tender. The standard thickness for beef jerky is around 1/4 inch or 1/8 inch thick. Freezing the meat for about an hour before slicing can make it easier to achieve consistent, thin strips.
• Flavor: Different cuts of meat will also contribute to the overall flavor of your jerky. For example, top round and bottom round steaks are known for being flavorful choices. Sirloin tip is extremely lean but may be less tender and slightly more expensive. Eye of round steaks are a good option if you want uniform-sized strips, as they have a consistent size and thickness.
• Quantity: Consider the quantity of jerky you want to make in a single batch. For instance, one or two eye of round steaks are typically the perfect amount for one batch of air fryer jerky. If you're making a larger batch, you may need to adjust the cut and quantity of meat accordingly.

When selecting the right cut of meat for your air fryer beef jerky, it's important to keep in mind the desired texture, flavor, and quantity. By choosing lean cuts and slicing them thinly, you can ensure your jerky has the perfect texture and a longer shelf life.

Marinade options

Teriyaki Marinade

This is a popular choice for beef jerky and includes a combination of soy sauce, brown sugar, and seasonings such as garlic powder and onion powder. You can also add red pepper flakes to make it spicy. This marinade will give your beef jerky a sweet and savoury flavour with a hint of spice.

Worcestershire Sauce Marinade

Worcestershire sauce is a great base for a marinade as it has a rich, smoky flavour. You can add honey or brown sugar for sweetness, and soy sauce and onion powder for extra savouriness. This marinade will result in beef jerky with a smoky, slightly sweet, and savoury flavour.

Soy Sauce and Brown Sugar Marinade

This marinade is a simple combination of soy sauce and brown sugar, with added seasonings such as black pepper, crushed red pepper, garlic powder, and onion powder. The soy sauce provides a salty base, while the brown sugar adds a hint of caramel-like sweetness.

Spicy Marinade

For those who like their beef jerky with a kick, try adding chilli flakes or red pepper to your marinade. You can use any of the above marinade options and simply add spices to taste.

Smoky Marinade

To add a smoky flavour to your beef jerky, include some liquid smoke or smoked paprika in your marinade. This will give your jerky a deep, savoury flavour.

Remember, the longer you marinate your beef, the more intense the flavour will be. Aim for at least 2 hours, but preferably overnight, for the best results.

Slicing tips

The best beef to make homemade jerky is something lean and flavourful. Top round, bottom round, sirloin, or flank steak are ideal. A tougher cut means chewier jerky, while a tender cut will be softer and melt-in-the-mouth.

The thickness of your slices will determine the texture of your jerky. Thicker strips will give you a chewier product, while thinner strips will be more tender. A good guideline is to slice the beef between 1/8" and 1/4" thick. The standard thickness is 1/4".

Freezing the beef for about 1-2 hours before slicing will make it easier to cut thin, uniform strips. Alternatively, you can ask your butcher to slice the meat for you.

When slicing, cut against the grain for a tender chew. Cutting with the grain will result in longer, chewier jerky.

Cooking temperature and time

The cooking temperature and time for making beef jerky in an air fryer will depend on the type of meat and marinade used, as well as the desired texture.

Firstly, it is important to marinate the beef. Most recipes recommend marinating for at least 3 hours, but overnight or up to 24 hours is best.

When it comes to cooking the beef jerky in the air fryer, the temperature should be set low, between 160°F and 180°F. This is because the meat needs to dry out slowly to achieve the right texture. A higher temperature will cause the meat to burn before it has a chance to dehydrate.

Cooking time will vary depending on the thickness of the meat and the size of the strips. Most recipes recommend cooking the beef jerky for around 2-3 hours at 160°F-180°F. However, it is important to monitor the jerky as it cooks, as it may take less or more time depending on your air fryer and the thickness of the meat.

The jerky is done when it bends and cracks but does not break completely. It should feel firm and dry to the touch, without any sogginess. It is important to note that the internal temperature of the jerky should reach 160°F to be safe to consume. You can use an instant-read meat thermometer to check this.

Once the jerky is done, it is important to let it cool completely before storing it to prevent condensation from forming, which could lead to spoilage. Beef jerky can be stored in airtight containers or freezer bags and will last several weeks in the refrigerator.

Storing your beef jerky

Short-Term Storage

If you're storing your beef jerky for the short term, you can use a simple ziplock bag. This storage method will keep your jerky fresh for at least 3-4 weeks. If you feel that your jerky is too moist, you can add a small food-grade desiccant bag to the ziplock bag. These can be found at a low cost online.

Another option for short-term storage is to use a paper bag. Storing your jerky in a paper bag for a day or two before transferring it to a jar or ziplock bag can help wick away excess moisture.

Long-Term Storage

For long-term storage, vacuum seal bags are the best option. They keep moisture in and air out, ensuring your jerky stays soft and free from spoilage. Vacuum sealers can be a bit costly, ranging from $100 to $200, but they are worth the investment if you plan to make a lot of jerky or store other foods.

Another long-term storage option is to use mason jars or dry canning. Here's how to dry can your jerky:

• Set your oven to 350°F.
• Remove the lids from your mason jars and place them on a cookie sheet.
• Put the jars in the oven for about 10 minutes.
• Using mitts, remove the jars from the oven and quickly place your jerky strips inside.
• Screw the lids on the jars tightly and let them cool to room temperature. As the jars cool, they will create a vacuum seal. You'll know the seal is forming when you hear popping sounds.

If you want your jerky to last even longer, you can place the vacuum seal bags or mason jars in the freezer. This will keep your jerky fresh for 12 months or more.

Additional Tips

• Always trim excess fat from your meat before drying. Fat spoils faster than lean meat and can make your jerky go rancid more quickly.
• Store your jerky in a cool, dry place like a pantry. Do not leave jerky in direct sunlight as this can cause condensation within the bag, leading to mould.
• If you're storing your jerky in a vacuum seal bag, allow it to cool for several hours before sealing to prevent moisture buildup.
• If you're using cure in your jerky, it will last longer. Most commercial producers use a cure made from sodium nitrate to extend the shelf life of their jerky by a year or more.

Frequently asked questions