Make Jerky In An Air Fryer: Quick, Easy, Delicious!

Making jerky in an air fryer is a simple and effective way to create a delicious snack. It is also a great alternative for those who don't have a smoker or dehydrator. The air fryer's technology ensures even heat distribution, reducing the chances of unevenly cooked jerky and locking in flavour. The process is straightforward: cut your beef into thin, uniform slices, marinate for several hours, and then place in the air fryer for several hours.

Choosing the right cut of meat

• Leanness: Opt for a lean cut of beef, such as top round, bottom round, sirloin tip, eye of round, or flank steak. Leaner cuts are preferable because fat doesn't dry out and can cause the jerky to spoil faster.
• Thickness: Aim for thin slices of meat, about 1/8 to 1/4 inch thick. This ensures even drying and helps achieve the desired chewy texture. If you prefer a more tender jerky, go for thinner slices.
• Consistency: Try to get uniform slices of meat. This will ensure that your jerky dries evenly and that all pieces are ready at the same time.
• Toughness: If you prefer a chewier jerky, go for a tougher cut of meat. A tender cut will result in softer, melt-in-your-mouth jerky.
• External fat: Choose a cut with minimal external fat, such as eye of round steak. This will save you the extra step of trimming the fat before preparing the jerky.
• Quantity: Consider the quantity of meat you'll need for one batch in your air fryer. For example, one or two eye of round steaks are typically enough for a single batch.

To make slicing easier, it's recommended to partially freeze the beef before cutting it into thin strips. Additionally, you can ask your local butcher to slice the meat for you, ensuring uniform thickness.

Marinating your beef

Firstly, you will need to trim the beef to remove any excess fat. Then, slice the beef into thin strips, no thicker than 1/4 inch. You can use a meat mallet to beat the beef until thin, or a sharp knife to slice it. Freezing the beef for around 30 minutes beforehand can make slicing easier.

Once you have prepared your beef, it's time to make your marinade. A simple marinade might include soy sauce, Worcestershire sauce, honey, onion powder, and a touch of liquid smoke. You can also add spices like chilli flakes, red pepper flakes, or hot sauce for a spicy kick. For a sweeter jerky, try adding brown sugar or honey. If you want a more classic, smoky flavour, add smoked paprika or garlic powder.

Once you have combined your chosen ingredients, whisk them together in a bowl and add the beef strips, ensuring they are fully covered by the marinade and not sticking together. Cover the bowl and place it in the refrigerator. The beef should marinate for at least 3 hours, but overnight is best.

After marinating, remove the beef from the refrigerator and drain and dry it thoroughly before placing it in the air fryer. This step is important to remove any excess moisture, which can affect the drying process in the air fryer.

Air fryer settings and preparation

With your jerky marinated and ready to go, it's time to get your air fryer set up. Preheat your air fryer to its lowest setting, which should ideally be somewhere between 160°F and 180°F. If your air fryer doesn't go this low, simply set it to its lowest temperature.

It's a good idea to lightly spray the air fryer basket with non-stick cooking spray to prevent sticking and make cleaning up easier.

Cooking Process and Times

Place the beef slices in a single layer in the air fryer basket, ensuring they don't overlap. Overlapping slices may cause uneven drying.

The dehydration process will vary depending on the temperature and the specific cuts of meat, but it usually takes around 2 to 4 hours. Start checking the jerky after 2 hours and continue cooking until it reaches your desired level of dryness.

Halfway through the drying process, flip the beef slices and rotate the position of the racks if you're using more than one. This will ensure even drying.

Cooking process and times

The cooking time for beef jerky in an air fryer depends on the temperature and specific cuts of meat. It usually takes around 2 to 4 hours. You should start checking the jerky after 2 hours and continue cooking until it reaches your desired level of dryness.

Before placing the meat in the air fryer, trim the beef to remove any excess fat from the outside. Then, slice the beef into thin strips, no thicker than 1/4 inch. You can use a meat mallet to beat the meat until thin. Aim for consistent slices, as this ensures even drying.

Next, marinate the beef strips. Combine ingredients like soy sauce, Worcestershire sauce, honey, onion powder, and garlic powder for a classic, flavourful jerky. For a spicy kick, add red pepper flakes, chilli flakes, or hot sauce. Place the beef strips in a bowl with the marinade, ensuring all surfaces are covered. Cover the bowl and refrigerate for at least 3 hours, although overnight is best.

After marinating, remove the beef strips from the refrigerator and pat them dry with paper towels. Arrange the strips in a single layer in the air fryer basket, ensuring they do not overlap. Set the air fryer to a low temperature, between 160°F to 180°F, and air fry for 2 to 4 hours. Check the jerky regularly to ensure it doesn't burn or become too dry.

Halfway through the drying process, flip the beef slices and rotate the racks if using multiple levels. This ensures even drying. Once the jerky is done, allow it to cool completely before storing it in airtight containers or zip-lock bags. Remove as much air as possible to prolong its shelf life.

Tips on storing beef jerky

Use Airtight Containers

Oxygen is the enemy of fresh beef jerky. Minimizing contact with air will improve the shelf life and freshness of the jerky. It will also remove any variables in the environment that the jerky might come into contact with, such as humidity, heat, and other gases.

Store at the Right Temperature

Temperature can also negatively affect beef jerky. High heat can cause condensation within the bag of jerky, leading to mould. Fluctuations in temperature can negatively impact the taste, texture, and colour. The ideal temperature conditions for beef jerky storage are between 40°F and 75°F. Sustained time above or below these temperatures can negatively impact the jerky.

Keep Out of Direct Sunlight

Beef jerky does not fare well under direct sunlight, especially for long periods. Sunlight causes heat damage, which can cause mould on the jerky. The sunlight can also denature the jerky, causing it to lose colour and freshness.

Vacuum Sealing

Vacuum sealing is a great way to make your beef jerky last longer. It removes oxygen from the packaging, preventing bacterial growth and keeping the jerky fresh.

Use Oxygen Absorbers

Adding oxygen absorbers to your plastic bag or canning jar will help to prevent bacterial growth and extend the shelf life of your jerky.

Store in the Freezer

If you want your beef jerky to last even longer, consider placing the vacuum-sealed bag in the freezer. With this method, your beef jerky can last 12 months or more. However, freezing can alter the taste of the jerky.

Dry Canning

Dry canning beef jerky in a mason jar or dry can is a more affordable method of storage than vacuum sealing. To do this, set your oven to 350 F. Take the lids off the mason jars and place them on a cookie sheet. Put the jars in the oven for about 10 minutes, then use mitts to remove them and quickly place your jerky strips inside. Screw the lids on tightly and allow the jars to cool to room temperature. As the mason jars cool, they will create a vacuum seal.

Frequently asked questions