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

Beef jerky is a tasty, high-protein snack that's perfect for road trips, outdoor activities, or even just to munch on at your desk. While it's easy to grab a bag of beef jerky from the store, making it at home is a fun and rewarding experience. You can use an air fryer to make jerky, and it's simple to do. All you need is a few ingredients and some patience. In this article, we'll take you through the steps to make delicious beef jerky with an air fryer, from preparing the meat to storing your jerky for later.

Choosing the right cut of meat

The top four recommendations come from the Round Primal in the rump and hind legs of the animal. Because the muscles in this area are used for movement, the cuts are leaner, slightly tougher, and more affordable.

• Eye of Round: This is the most tender cut of all the rounds and our professional recommendation and preference when making jerky at home. It has minimal fat content and a moderately tender texture. It is widely available and easy to work with.
• Top Round (London Broil): This is the cut of beef that most professional beef jerky makers use. It is less tender than the Eye of Round but more tender than the Bottom Round. It has minimal fat content and is widely available.
• Bottom Round: This is the least tender of the Round cuts but still makes great jerky. It has minimal fat content and is easy to work with.
• Sirloin Tip (Knuckle): This is one of the lesser-known cuts of meat for jerky but it is actually one of the best. It has minimal fat content and a not very tender texture. It can be slightly more difficult to find in everyday stores.
• Lifter: Cut from the outside of the rib primal, this relatively thin, flat cut is perfect for jerky. It has moderate fat content and a tender texture. It is only available in specialty locations and butchers.
• Pectoral: A similar cut to Lifter, this is also a relatively thin cut that makes slicing easy. It has moderate fat content and a rich, beefy flavour. It is only available in specialty locations and butchers.
• Flank Steak: Packed with big, bold, meaty flavour, this long, flat piece of meat is known more for its flavour than texture. It has moderate fat content and is widely available.

Other great cuts of meat for beef jerky include Skirt Steak, Tri Tip, and Brisket.

Marinating the beef

Firstly, prepare your chosen marinade. A typical marinade includes soy sauce, Worcestershire sauce, honey or brown sugar, onion powder, and seasonings like black pepper, garlic powder, and red pepper flakes. You can also experiment with different flavours such as teriyaki, smoked paprika, or chilli flakes. Mix and whisk all the ingredients together in a bowl.

Next, cut your beef into thin strips, ideally no thicker than 1/4 inch. Freezing the beef for about an hour beforehand can make slicing easier and result in more consistent pieces. Ensure you trim any excess fat from the beef before or after slicing, as fat can cause the jerky to spoil faster.

Once your beef is prepared, it's time to combine it with the marinade. Place the beef strips into the bowl of marinade, ensuring that all surfaces of the beef are coated. Cover the bowl and place it in the refrigerator. The ideal marinating time is between 18 to 24 hours, but if you're short on time, a minimum of 3 hours will suffice.

After the beef has marinated, remove it from the refrigerator and pat it dry with paper towels. This step is important to remove any excess marinade and ensure the best texture for your jerky. Now your beef is ready to be placed in the air fryer!

Feel free to experiment with different marinade combinations and timings to find your preferred flavour for the beef jerky.

Drying the beef

Marinating the Beef

The first step is to prepare a marinade by mixing ingredients such as soy sauce, Worcestershire sauce, honey or brown sugar, onion powder, and seasonings like black pepper, chilli flakes, or garlic powder. Once you have whisked these ingredients together, submerge thin strips of beef in the marinade, ensuring they are all covered. Place the bowl in the refrigerator for at least 3 hours, but preferably overnight or up to 24 hours for the best flavour.

After marinating, remove the beef strips from the refrigerator and pat them dry with paper towels. This step is important to remove any excess marinade for the best texture. Then, preheat your air fryer to a temperature between 160-180°F. Place the beef strips in the air fryer basket, ensuring they are in a single layer and not overlapping. This arrangement ensures even drying. Set the timer for 2-3 hours, but check the jerky after about two hours of cooking time. The jerky is done when it bends and cracks but does not break completely, and it should feel firm and dry.

Storing the Beef Jerky

Once the jerky is done, let it cool completely before storing it in airtight containers or freezer bags. It is recommended to store the beef jerky in the refrigerator, where it can last for several weeks to a month.

Tips for Drying Beef in an Air Fryer

• Choose lean cuts of beef with minimal fat, such as top round, bottom round, sirloin, or flank steak. Fat can cause the jerky to spoil faster.
• For easier slicing, freeze the beef for about an hour before cutting it into thin strips.
• When slicing the beef, cut against the grain for a tender chew, or with the grain for a more traditional, chewy texture.
• Regularly check and flip the jerky strips every 30 minutes to ensure even drying.
• The drying time can vary from 2 to 4 hours, depending on the thickness of the slices.

Cooking time and temperature

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 for at least 3 hours, but preferably overnight or even up to 24 hours.

When it comes to cooking, the temperature should be set low, between 160-180°F, to allow the meat to dry out slowly. A higher temperature may cause the meat to burn before the moisture has evaporated. The ideal cooking time is around 2-3 hours, but this will depend on the thickness of the meat and the desired texture. For a chewier texture, increase the cooking time. It is important to ensure that the internal temperature of the beef reaches at least 160°F to be safe for consumption.

During the cooking process, it is recommended to check the beef jerky regularly, especially towards the end of the cooking time, and adjust as needed. The jerky is done when it bends and cracks but does not break completely, and it should feel dry and firm to the touch.

Once the desired texture is achieved, remove the jerky from the air fryer and let it cool completely before storing it in an airtight container or freezer bag.

Storing the beef jerky

Short-Term Storage:

• Ziplock Bags: You can store your beef jerky in a simple ziplock bag, which will keep it fresh for about 3-4 weeks. If you feel your jerky is too moist, add a food-grade desiccant bag to absorb excess moisture. Label the bag with the date of preparation and keep an eye on it regularly.
• Paper Bags: Storing beef jerky in a paper bag for a short period can help wick away excess moisture. This method is useful if your jerky is not sufficiently dehydrated. Transfer the jerky to a jar or ziplock bag after a short time in the paper bag.

Long-Term Storage:

• Mason Jars/Dry Canning: Dry canning your beef jerk in mason jars is an effective way to preserve it for several months. Preheat your oven to 350°F, place the mason jars without lids on a baking sheet, and heat for about 10 minutes. Remove the jars with oven mitts, fill them with jerky strips, and screw on the lids tightly. As the jars cool, they will create a vacuum seal, indicated by a popping sound.
• Vacuum Seal Bags: Vacuum sealers are expensive, typically costing $100-$200, but they are worth the investment for long-term storage. Vacuum seal bags keep moisture in and air out, preventing spoilage while maintaining the softness of the jerky. If you freeze vacuum-sealed bags, your jerky can last for 12 months or longer.

Additional Tips:

• Fat is the enemy of jerky preservation. Trim all visible fat from the meat before drying, as it holds more moisture and causes the jerky to spoil faster.
• Cure your jerky with sodium nitrate to extend its shelf life. Commercial producers use this method to prevent bacterial growth and give the jerky a redder color and unique flavor.
• Dry your jerky to your desired texture, as over-drying will make it extremely chewy.
• Store jerky in a cool, dry place, avoiding direct sunlight, which can cause condensation and mould growth.

Frequently asked questions