Why You’ll Love This Recipe

I love how quickly this air fryer method transforms simple beef into a delicious, protein-packed snack. The marinade infuses sweet-and-savory depth, and the air fryer gives it that perfect chewy texture without drying it out too much. It’s also a healthier, DIY alternative to store-bought jerky.

Homemade Beef Jerky in the Air Fryer

ingredients

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

1 lb beef (sirloin tip or round), thinly sliced
¼ cup low‑sodium soy sauce
2 tbsp Worcestershire sauce
3 tbsp brown sugar
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
Optional pinch of red pepper flakes for heat

directions

I slice the beef thinly across the grain (about ⅛–¼ inch).
I whisk together soy sauce, Worcestershire, brown sugar, garlic powder, onion powder, pepper, and red pepper if I want a kick.
I marinate the beef strips in the fridge for at least 4 hours, preferably overnight.
I preheat the air fryer to 160 °F (71 °C).
I arrange the strips in a single layer in the basket—no overlapping.
I air fry for 3 to 4 hours, checking around the 3‑hour mark.
I let the jerky rest and cool, which also allows residual drying.

Servings and timing

This recipe makes about 8 servings.

Prep time: ~15 minutes (plus at least 4 hours marinating)
Cook time: 3–4 hours
Total time: ~3¼–4¼ hours active, plus marinating

(If marinating overnight, add that time.)

Variations

Spicy: Increase red pepper flakes or add cayenne powder.
Smoky: Stir in 1 tsp smoked paprika or a few drops of liquid smoke.
Teriyaki: Swap brown sugar for honey and add a splash of pineapple juice.
Citrus kick: Add a tablespoon of lime juice and chopped cilantro after cooking.

storage/reheating

I store cooled jerky in an airtight container or zip‑top bag at room temp for up to 2 weeks. For longer storage, I freeze it, and it keeps well for up to 3 months. I don’t reheat jerky—I just let it sit at room temp for a few minutes if it’s a bit cold.

FAQs

### What cut of beef should I use?

I prefer lean cuts like sirloin tip, top round, or flank steak because they slice cleanly and dry properly without excess fat.

How thin should the beef slices be?

I slice the beef about ⅛–¼ inch thick. Thinner slices dry faster but can become brittle; thicker ones stay chewy.

Can I marinate for less time?

Yes, 4 hours works, but overnight gives the best flavor. Even a 2‑hour quick marinade helps.

At what temperature should I air fry jerky?

I set the air fryer to 160 °F (71 °C). This low-and-slow heat dries the meat without cooking it too fast.

How do I know it’s done?

I look for a firm yet pliable texture—the jerky shouldn’t snap but should show little moisture. I also let it cool to finalize dryness.

Conclusion

I hope this air-fryer method inspires you to make homemade beef jerky easily. It’s flavorful, healthy, and satisfying to snack on. Once I started making it myself, store-bought jerky just didn’t measure up. Enjoy!