Air-Fryer Ground Beef Jerky: A Quick, Easy Treat

Making ground beef jerky in an air fryer is a simple process that yields a tasty, protein-packed snack. The air fryer's dehydrating function is perfect for making beef jerky, and the results are tender, chewy, and packed with flavour. The key to success is in the preparation: the beef must be sliced thinly, marinated for a long period, and dried thoroughly before air frying.

Choosing the right cut of beef

Cows are divided into nine primal cuts: chuck, rib, short loin, sirloin, round, flank, short plate, fore shank, and brisket. From these primal cuts, several smaller, more familiar cuts can be obtained, such as tri-tip, tenderloin, ribeye, and T-bone.

When making beef jerky, it is best to opt for leaner cuts of meat. Fat can shorten the shelf life of your jerky as it tends to spoil faster. Top round, bottom round, and eye of round are considered the best cuts for beef jerky due to their leanness and flavor. These cuts are also relatively inexpensive.

If you are looking for the most tender cut, eye of round is the way to go. It is a single oval muscle in the rear leg and is easy to slice with or against the grain. Top round is also a good choice, but it is less tender than eye of round. Bottom round is the least tender of the rounds but still makes excellent jerky.

When slicing the meat, trim any visible fat, as fat can spoil your jerky faster. You can choose to slice the meat with or against the grain, depending on your preference for texture. Slicing with the grain will result in chewier, tougher jerky, while slicing against the grain will give you softer, less chewy jerky.

If you want a happy medium, you can slice the meat with the grain and then tenderize it with a meat mallet to break up the muscle fibers and make the jerky a little less chewy.

Marinade ingredients and preparation

The key to making delicious beef jerky in an air fryer is to use a marinade that infuses flavour into the meat and tenderises it. You can use a store-bought marinade or make your own. Here are some common ingredients used in beef jerky marinades:

• Worcestershire sauce
• Honey or brown sugar
• Soy sauce
• Liquid smoke
• Smoked paprika
• Spices like onion powder, garlic powder, red pepper flakes, black pepper, and chilli flakes

To prepare the marinade, simply whisk all the ingredients together in a bowl. You can adjust the quantities of each ingredient to your taste preferences. For example, if you like your jerky on the sweeter side, you can add more honey or brown sugar. If you prefer it spicy, add some extra red pepper flakes or chilli flakes.

Once you have prepared the marinade, trim any excess fat from the beef and slice it into thin strips, ideally no thicker than 1/4 inch. You can use eye of round steak, top round steak, bottom round steak, or sirloin. Partially freezing the beef before slicing can make this process easier.

After slicing the beef, add the strips to the bowl of 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 for maximum flavour and tenderness. The longer the meat marinates, the more intense the flavour will be.

When you're ready to cook the jerky, remove the beef strips from the marinade and pat them dry with paper towels. It's important to remove any excess moisture before placing the beef in the air fryer to ensure even cooking and dehydration.

How to cut the beef

To make ground beef jerky in an air fryer, you'll want to start with a lean cut of beef. Eye of Round steak is a great choice as it has no external fat and will give you uniformly-sized strips. Top round and bottom round steaks are also good options as they are lean and flavourful.

When it comes to cutting the beef, it's important to cut against the grain for strips that are easy to rip apart. Thicker strips will result in a product with more bite, while thinner strips will be more tender. Aim for a thickness of between 1/8" and 1/4".

To make cutting the beef easier, you can place the steak or roast in the freezer for about 30 minutes beforehand to give the beef a firmer texture. Alternatively, you can ask your local butcher to cut it for you.

Once you've cut your beef into thin strips, you can move on to the next step of making ground beef jerky—marinating the meat.

Air fryer settings and cooking time

The cooking time and temperature settings for your air fryer will depend on the type of beef jerky you want to make. If you like your jerky slightly firm but tender, a shorter cooking time is required. For tougher and chewier jerky, you will need to cook it for longer.

The ideal temperature for cooking beef jerky in an air fryer is 180 degrees Fahrenheit. Some recipes recommend a slightly lower temperature of 175 degrees Fahrenheit, while others suggest a higher temperature of 350 degrees Fahrenheit. However, it is important to note that the higher temperature of 350 degrees Fahrenheit is for the initial cooking stage, and the air fryer is then switched to the dehydrate setting for the remainder of the cooking time.

The cooking time can vary depending on the type of air fryer and the thickness of the beef jerky. Most recipes recommend cooking the beef jerky for around 2 to 3 hours at 180 degrees Fahrenheit. However, one recipe suggests cooking at 175 degrees Fahrenheit for 2-3 hours, and then checking the jerky every 15 minutes until it is done to your liking.

It is important to ensure that the beef reaches an internal temperature of 160 degrees Fahrenheit to be safe for consumption. This can be checked using an instant-read meat thermometer.

Additionally, it is worth noting that the cooking time can be reduced by using bamboo skewers to hang the beef jerky in the air fryer, increasing ventilation and allowing for more even air circulation. This method can reduce the cooking time to around 60 to 75 minutes.

Storing your beef jerky

Refrigeration:

The USDA recommends that homemade beef jerky be stored in the refrigerator. This is because the jerky is cooked and dehydrated, unlike store-bought varieties that use curing salts to extend shelf life. Aim to store your jerky in the fridge for up to one week.

Storage Containers:

Use airtight containers or resealable plastic bags to store your beef jerky. This helps to maintain freshness and prevent moisture loss. Ensure the containers are clean and dry before adding the jerky.

Freezing:

If you have made a large batch, consider freezing the jerky. Wrap individual portions in plastic wrap or place them in freezer bags. Frozen jerky can last for several months.

Food Safety:

Always use clean utensils when handling the jerky, and ensure it is thoroughly cooled before storing. Consume the jerky within the recommended time frames and check for any signs of spoilage before eating. If there is any mould or an off smell, discard the jerky immediately.

Shelf Life:

With proper storage, your homemade beef jerky can last in the refrigerator for up to one week, or up to two months if frozen. However, it is best to consume it within the first week for optimal freshness and flavour.

Frequently asked questions