Description
Homemade beef jerky made easily in the air fryer with minimal effort. Savory, smoky, and slightly sweet strips of marinated beef dehydrated to chewy perfection.
Ingredients
- 1 ½ lbs beef (flank steak, sirloin, or top round), thinly sliced against the grain
- ½ cup low-sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for heat)
Instructions
- Freeze the beef for 30–45 minutes to make slicing easier. Slice thinly against the grain, about ⅛ to ¼ inch thick.
- In a large bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and red pepper flakes.
- Add the sliced beef to the marinade, coating well. Cover and refrigerate for at least 4 hours, preferably overnight, to absorb flavors.
- Remove beef from marinade and pat dry with paper towels to prevent excess moisture.
- Preheat the air fryer to 180°F (or lowest temperature setting). Arrange beef slices in a single layer in the air fryer basket, ensuring they don’t overlap.
- Cook for 2–3 hours, flipping halfway, until beef is dry, chewy, and no longer moist to the touch.
- Let jerky cool completely before storing in an airtight container or resealable bag. Store at room temperature for up to 1 week or refrigerate for longer shelf life.
Notes
- Use lean cuts of beef to avoid greasy jerky.
- Slice against the grain for tender jerky or with the grain for a chewier texture.
- Marinate overnight for maximum flavor.
- Cooking time may vary depending on the thickness of beef slices and air fryer model.
Nutrition
- Serving Size: 1 oz
- Calories: 116
- Sugar: 1g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 35mg
