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Homemade Air Fryer Beef Jerky ready to enjoy as a flavorful snack.

Air Fryer Beef Jerky

A simple and satisfying homemade beef jerky recipe made in the air fryer, perfect for snack cravings with controlled ingredients and flavors.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 to 2 pounds lean beef Thinly sliced
  • 1/4 cup soy sauce Low sodium optional
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar or honey Just a little
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika Optional but recommended
  • 1/2 teaspoon red pepper flakes or cayenne Optional for heat

Method
 

Preparation
  1. Slice the beef into thin strips, about 1/8 to 1/4 inch thick.
  2. Place the sliced beef in the freezer for 30 to 45 minutes to firm it up.
  3. In a large bowl or zip-top bag, combine soy sauce, Worcestershire sauce, brown sugar or honey, garlic powder, onion powder, black pepper, smoked paprika, and red pepper flakes.
  4. Add the beef strips to the marinade and mix well. Refrigerate for at least 6 hours, overnight is best.
  5. After marinating, pat the beef strips dry with paper towels.
Cooking
  1. Preheat the air fryer to 160-180 degrees F (70-82 degrees C).
  2. Arrange the marinated beef strips in a single layer in the air fryer basket, ensuring no overlapping.
  3. Air fry for 2 to 4 hours, flipping or rotating the strips every 30 to 45 minutes. Check early to avoid overcooking.
  4. The jerky is done when it looks dry, feels firm, and bends without snapping right away.
Cooling & Storing
  1. Let the jerky cool on a plate for 20 to 30 minutes before storing.
  2. Store in an airtight container. If stored well, it can last about 1 week at room temperature or 2 to 3 weeks in the fridge.

Notes

You can customize the flavors by adjusting the amount of spices, adding vinegar for tanginess, or using different marinades. Always taste your marinade before adding the meat.