Air Fryer Beef Jerky
Perfectly chewy, deeply savory homemade beef jerky made easy in your air fryer. No dehydrator or smoker needed for this protein-packed snack with a bold, balanced marinade.
Equipment
- Air fryer - Must be able to set to 160-180°F (71-82°C)
- Sharp chef's knife
- Cutting board
- Large mixing bowl
- Whisk
- Zip-lock bags or airtight container - For marinating
- Paper towels
- Instant-read meat thermometer
- Wire cooling rack - Optional, for resting
- Bamboo skewers - Optional, for hanging method
- Airtight storage container or zip-lock bags - For storing finished jerky
- Electric meat slicer - Optional, for consistent slices
Ingredients
- 2 lbs top round steak or eye of round - 900g, trimmed of all visible fat
- 1/2 cup low-sodium soy sauce - 120ml
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar - packed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes - adjust to taste
- 1/2 teaspoon liquid smoke - optional, adds great depth
Instructions
- Freeze the beef for 1-2 hours until firm but not frozen solid. Trim all visible fat and slice against the grain into ¼ inch (6mm) thick strips.
- In a large bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, smoked paprika, black pepper, red pepper flakes, and liquid smoke until fully combined.
- Add the beef strips to the marinade and toss thoroughly to coat. Transfer to a zip-lock bag or airtight container and refrigerate for at least 4 hours, preferably overnight (8-24 hours).
- Remove beef from marinade and pat each strip completely dry with paper towels. Surface moisture must be removed for proper dehydration.
- Preheat air fryer to 160-180°F (71-82°C). Arrange beef strips in a single layer in the basket without overlapping. Work in batches if needed.
- Air fry for 2-3 hours, checking every 30-45 minutes and flipping strips if lying flat. Jerky is done when dry, leathery, and bends slightly without snapping.
- Remove jerky from air fryer and cool completely on a wire rack for at least 30 minutes. Texture will firm up as it cools.
- Store in an airtight container at room temperature for up to 2 weeks, in the refrigerator for up to 1 month, or in the freezer for up to 3 months.
Notes
- Slice against the grain for more tender jerky. Slice with the grain for a chewier, more traditional texture.
- Patting completely dry is essential. Excess marinade on the surface will steam rather than dehydrate, resulting in mushy jerky.
- Overnight marination (8-12 hours) yields deeper, more complex flavor than a shorter soak.
- Use the hanging method by threading strips through bamboo skewers and resting them across the basket for better airflow and faster drying.
- Check doneness early – start testing at the 90-minute mark since every air fryer runs differently.
- Store in small portions so you only open one bag at a time, keeping the rest fresher longer.
- Remove all visible fat before slicing. Fat doesn't dehydrate and will cause your jerky to spoil faster.
- Let jerky cool completely before judging texture – fresh-from-the-fryer jerky feels softer than it will once cooled.
- For extra smoky flavor, double the smoked paprika if you don't have liquid smoke on hand.
- To re-crisp jerky that has absorbed moisture, return to the air fryer at 160°F for 10-15 minutes.