Why You’ll Love This Recipe

Convenience: Utilizing an air fryer simplifies the jerky-making process, reducing both preparation and cleanup time.
Customization: Tailor the marinade to your taste preferences, adjusting sweetness, spice, and seasoning levels.
Healthier Option: Homemade jerky allows you to control the ingredients, avoiding preservatives and excessive sodium found in many store-bought versions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lean beef steak (such as top round or sirloin), trimmed of excess fat
Soy sauce
Worcestershire sauce
Brown sugar
Garlic powder
Onion powder
Black pepper

Directions

Slice the Beef: Partially freeze the beef for about 30 minutes to make slicing easier. Then, using a sharp knife, slice the beef against the grain into thin strips, approximately 1/4 inch thick.
Prepare the Marinade: In a large bowl, combine soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, and black pepper. Mix well to ensure the sugar dissolves completely.
Marinate the Beef: Add the beef strips to the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap or transfer the contents to a resealable plastic bag. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
Preheat the Air Fryer: Set your air fryer to its lowest temperature setting, ideally between 160°F to 180°F (70°C to 82°C).
Arrange the Beef Strips: Remove the beef strips from the marinade and pat them dry with paper towels to remove excess moisture. Arrange them in a single layer in the air fryer basket, ensuring they do not overlap. You may need to work in batches depending on the size of your air frye
Cook the Jerky: Air fry the beef strips for 2 to 3 hours, checking periodically. The jerky is done when it’s dry and firm but still slightly pliable. Cooking times may vary based on the thickness of the slices and the specific air fryer model used.
Cool and Store: Once done, remove the jerky from the air fryer and let it cool completely at room temperature. Store the cooled jerky in an airtight container.

Servings and Timing

Servings: Approximately 4 servings
Preparation Time: 4 hours (including marination)
Cooking Time: 2 to 3 hours
Total Time: 6 to 7 hours

Variations

Spicy Jerky: Add 1-2 teaspoons of red pepper flakes or cayenne pepper to the marinade for a spicy kick.
Teriyaki Flavor: Replace the Worcestershire sauce with teriyaki sauce and add a tablespoon of honey for a sweeter, teriyaki-style jerky.
Smoky Taste: Incorporate a teaspoon of liquid smoke into the marinade to mimic a traditional smoked flavor.

Storage/Reheating

Storage: Store the beef jerky in an airtight container at room temperature for up to 1 week. For extended shelf life, refrigerate for up to 2 weeks.
Reheating: Typically, beef jerky is enjoyed at room temperature and does not require reheating. However, if you prefer it warm, you can place it in the air fryer at 250°F (120°C) for 1-2 minutes.

FAQs

How thin should I slice the beef for jerky?

Slicing the beef into 1/4-inch thick strips is ideal. Thinner slices may dry out too quickly, while thicker slices will require longer cooking times.

Can I use a different cut of beef?

Yes, other lean cuts like eye of round, flank steak, or sirloin tip work well for jerky. The key is to choose a cut with minimal fat content.

Do I need to use curing salt?

Curing salt is not necessary for this recipe, especially since the jerky is stored in the refrigerator and consumed within a short period. However, if you plan to store the jerky at room temperature for an extended time, curing salt can help preserve it

How do I know when the jerky is done?

The jerky is done when it’s dry to the touch, firm, but still slightly pliable. It should not be brittle.

Can I make this jerky in a regular oven?

Yes, you can use an oven set to its lowest temperature, placing the beef strips on a wire rack over a baking sheet. The cooking time may vary but expect it to take several hours.

Is it safe to leave the air fryer unattended during cooking?

While air fryers are generally safe, it’s advisable to check on the jerky periodically to ensure even cooking and prevent any issues.

Can I double the recipe?

Yes, but ensure not to overcrowd the air fryer basket. Cook in multiple batches if necessary to allow proper air circulation.

Why is my jerky too salty?

Soy sauce and Worcestershire sauce contain significant sodium. Opt for low-sodium versions or adjust the quantities to reduce saltiness.

Can I add other flavors to the marinade?

Absolutely! Feel free to experiment with ingredients like honey, ginger, liquid smoke, or various hot sauces to customize the flavor.

Homemade Beef Jerky in the Air Fryer

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Make protein-packed, flavorful Homemade Beef Jerky in the Air Fryer with ease! This simple recipe skips the dehydrator and smoker, delivering tender, chewy jerky with customizable flavor using everyday pantry staples. Ideal for healthy snacking, meal prep, or low-carb diets—perfectly seasoned, preservative-free, and ready in hours.

Author: Laura
Prep Time: 4 hours
Cook Time: 2–3 hours
Total Time: 6–7 hours
Yield: About 4 servings
Category: Appetizer
Method: Air Fryer
Cuisine: American

Instructions

Slice the Beef: Partially freeze beef for 30 minutes, then slice against the grain into 1/4-inch thick strips.
Make the Marinade: In a bowl, whisk together soy sauce, Worcestershire, brown sugar, garlic powder, onion powder, and black pepper until sugar dissolves.
Marinate: Add beef strips to the marinade, cover or seal, and refrigerate for at least 4 hours, ideally overnight.
Preheat Air Fryer: Set air fryer to 160°F–180°F (70°C–82°C).
Prepare for Cooking: Remove beef from marinade, pat dry with paper towels, and arrange in a single layer in the air fryer basket. Avoid overlap.
Air Fry: Cook for 2–3 hours, checking periodically. Jerky is done when dry, firm, and slightly pliable.
Cool and Store: Let cool at room temperature. Store in airtight container.

Notes

Storage: Store at room temp up to 1 week or refrigerate up to 2 weeks.
Don’t Overlap Strips: Air circulation is key for even drying.
Test Doneness: Jerky should be dry but still flexible—not brittle.
No Curing Salt Needed: Unless you plan to store long-term unrefrigerated.