This homemade air fryer beef jerky is a savory, protein-packed snack made by marinating thinly sliced sirloin overnight, then slowly drying it in the air fryer until chewy and delicious. It’s the kind of snack I like to keep on hand when I’m craving something salty but want to keep things wholesome and homemade. Air Fryer Beef Jerky

Why You’ll Love This Recipe

I love how easy and customizable this air fryer beef jerky is. There’s no need for a dehydrator or oven—just a simple air fryer does the trick. I can control the flavors by tweaking the marinade, and since I’m using lean beef, the jerky stays fresh longer. It’s perfect for road trips, hiking, post-workout snacks, or just whenever I want something meaty and satisfying without the guilt of store-bought preservatives.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb beef sirloin tip steak (thinly sliced)
¼ cup low‑sodium soy sauce
2 tbsp Worcestershire sauce
3 tbsp brown sugar
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
¼ tsp red pepper flakes

directions

I start by thinly slicing the sirloin tip steak, going against the grain, aiming for about 1/8-inch thick slices.
I whisk together the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, and red pepper flakes to make a flavorful marinade.
Then I toss the beef slices in the marinade, making sure every piece is coated well. I cover the bowl and refrigerate it overnight, or at least for several hours.
When it’s time to cook, I preheat the air fryer to a low setting (around 160‑180 °F or 70‑80 °C).
I remove the beef from the marinade and gently pat each piece dry with paper towels to get rid of excess moisture.
Next, I arrange the beef strips in a single layer in the air fryer basket or on racks, making sure they’re not overlapping. Sometimes I’ll use skewers to hang them for better airflow.
I let the beef dry in the air fryer for 2 to 3 hours, checking occasionally. I know it’s ready when it’s firm but still slightly bendable, not brittle.
Once dried, I let the jerky cool down—it might firm up just a bit more—and then I store it in an airtight container.

Servings and timing

Prep time: 15 minutes (plus overnight marinating)
Cook time: 2–3 hours
Total time: Up to 3 hours 15 minutes (excluding marinating)
Servings: Makes about 6–8 servings

Variations

I like switching things up depending on my mood or who I’m sharing with. Sometimes I add a splash of liquid smoke to the marinade for a smoky flavor. If I’m feeling spicy, I increase the red pepper flakes or add a touch of hot sauce. For a sweeter twist, I might swap in honey or maple syrup for the brown sugar. And while sirloin tip is my go-to, I’ve also made this with flank steak and top round with great results.

storage/reheating

After cooling, I store my jerky in an airtight container or zip-top bag. If I’m eating it within a few days, it stays fine at room temperature in a cool, dry spot. For longer storage, I keep it in the fridge—it can last up to two weeks. I don’t usually reheat jerky, but if I want it a bit warmer or softer, a quick zap in the microwave for 5–10 seconds does the trick.

FAQs

How thin should I slice the beef for jerky?

I slice the beef about 1/8-inch thick. Thinner slices dry faster and give a classic jerky chew, while thicker slices take longer and result in a more tender bite.

Can I use other cuts of beef?

Yes, I’ve had great results using flank steak or top round. The key is choosing a lean cut and trimming off any visible fat to prevent spoilage.

How do I know when the jerky is done?

I check the texture—it should be dry to the touch, firm, and slightly flexible. If it snaps easily, it’s overdone. I also let it cool a bit, since it firms up more as it rests.

Can I skip the overnight marinating?

I wouldn’t recommend it. The overnight soak really lets the flavors penetrate the meat. If I’m short on time, I marinate for at least 4–6 hours, but longer is always better.

What’s the best way to store homemade jerky?

I keep mine in an airtight container in a cool, dry place if I’m eating it soon. For longer storage, I refrigerate it. It also freezes well if I want to make a big batch ahead of time.

Conclusion

Making air fryer beef jerky at home is one of those satisfying kitchen projects that pays off big time. I get to control every ingredient, adjust the flavors to my liking, and enjoy a healthier, preservative-free snack. Whether I’m packing it for a hike or just munching between meals, it’s always a win in my kitchen.