Making beef jerky in the air fryer is a quick and satisfying way to create a protein-rich snack without the hassle of a dehydrator. The result is a chewy, savory, and totally customizable treat that I can enjoy anytime—perfect for road trips, hiking, or just snacking at home.
Why I Love This Recipe
I love how easy it is to make this jerky from scratch using simple ingredients. The air fryer handles the dehydrating process with ease, and I don’t have to keep an eye on it constantly. It also lets me control the flavors and cut out all the preservatives and additives. Every bite is full of bold, smoky, and slightly sweet flavor, and I can tailor the spice level exactly how I like it.
Ingredients
- 1 pound flank steak or sirloin steak
- 4 ½ teaspoons steak seasoning
- 4 ½ teaspoons brown sugar
- 1 tablespoon water
- 1 ½ teaspoons soy sauce
- 1 teaspoon smoked paprika
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
- I start by slicing the steak against the grain into ¼-inch thick strips. If the meat is too soft, I freeze it for 20–30 minutes to make slicing easier.
- In a large bowl, I mix together the steak seasoning, brown sugar, water, soy sauce, and smoked paprika until combined.
- I add the sliced meat to the marinade, stir to coat evenly, cover the bowl, and refrigerate for at least 4 hours or overnight for maximum flavor.
- When it’s time to cook, I arrange the marinated beef strips in a single layer in the air fryer basket, making sure they don’t overlap.
- I set the air fryer to 180°F and cook the jerky for about 2.5 hours, flipping halfway through. The jerky should be firm but bendable when done.
Servings and Timing
This recipe makes about 16 servings.
Prep time: 15 minutes
Marinating time: 4–12 hours
Cook time: 2.5 hours
Total time: about 6–8 hours including marinating
Variations
- Spicy jerky: I add chili flakes or cayenne pepper to the marinade for a nice heat.
- Sweeter version: A drizzle of honey or maple syrup gives it a sweeter flavor profile.
- Garlic lover’s twist: I toss in some garlic powder or minced garlic for extra punch.
- Teriyaki-style: I swap the steak seasoning for teriyaki sauce and reduce the sugar slightly.
Storage/Reheating
Once the jerky cools completely, I store it in an airtight container at room temperature for up to 2 weeks. For longer storage, I keep it in the fridge for up to a month. If I want it warm, I pop a few pieces in the microwave for 10–15 seconds. But honestly, it tastes great straight from the container.
FAQs
How thin should I slice the beef for jerky?
I slice the beef about ⅛ to ¼ inch thick. The thinner the slices, the faster and more evenly they dry.
Can I skip marinating the meat?
I wouldn’t. Marinating is what gives the jerky all its flavor and helps tenderize the beef. I always let it sit for at least 4 hours.
What cut of meat is best for air fryer beef jerky?
I prefer flank steak or top round because they’re lean and easy to slice thin. Avoid cuts with a lot of fat since fat doesn’t dehydrate well.
How do I know when the jerky is done?
It should be dry to the touch, firm, but still bendy. If it snaps, it’s overdone. If it’s soft or sticky, it needs more time.
Can I double the recipe?
Yes, but I make sure not to overcrowd the air fryer. I cook in batches to make sure every strip dries out evenly.
Conclusion
Air fryer beef jerky is one of those snacks I keep coming back to. It’s simple to make, full of flavor, and way better than anything I could buy pre-packaged. Whether I like it spicy, sweet, or smoky, it’s easy to adjust to whatever I’m craving—and I always have a satisfying, protein-rich snack ready to go.
Air Fryer Beef Jerky
- Prep Time: 15 minutes
- Cook Time: 4–12 hours
- Total Time: 6–8 hours (with marinating)
- Yield: 16 servings
- Category: Snack
- Method: Air Fryer
- Cuisine: American
Description
This Air Fryer Beef Jerky is an easy, flavorful, and protein-packed snack made right at home—no dehydrator needed! Using simple ingredients like flank steak, soy sauce, and seasonings, this homemade jerky is chewy, smoky, and completely customizable. Great for on-the-go snacking, meal prep, or low-carb diets.
Ingredients
- 1 lb flank steak or sirloin steak, sliced ¼-inch thick against the grain
- 4½ tsp steak seasoning
- 4½ tsp brown sugar
- 1 tbsp water
- 1½ tsp soy sauce
- 1 tsp smoked paprika
Instructions
- Freeze steak for 20–30 minutes to firm up, then slice into thin strips against the grain.
- In a large bowl, whisk together steak seasoning, brown sugar, water, soy sauce, and smoked paprika.
- Add beef strips to the marinade. Toss to coat, cover, and refrigerate for 4–12 hours.
- Arrange marinated beef in a single layer in the air fryer basket, with space between each piece.
- Air fry at 180°F (82°C) for 2.5 hours, flipping halfway through. Jerky should be dry, firm, and bendable when done.
- Let cool completely before storing.
Notes
- Use lean cuts of meat like flank steak or top round. Trim excess fat for better texture and shelf life.
- Jerky is done when it bends without breaking and feels dry to the touch.
- Don’t skip marinating—it’s essential for flavor and tenderness.
- Adjust seasoning to taste with garlic, chili flakes, teriyaki sauce, or honey.
- Store airtight at room temperature (up to 2 weeks) or refrigerate for longer shelf life.
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