Air Fryer Oven Beef Jerky Recipe

Beef: Thinly sliced top round or flank steak works best because it’s lean and easy to dry out into jerky.

Soy sauce: Adds salty, savory flavor and helps tenderize the meat.

Worcestershire sauce: Brings a tangy, slightly sweet depth to the marinade.

Honey: Balances the saltiness with a touch of sweetness.

Black pepper: Gives a little spicy kick.

Onion powder: Adds a mild onion flavor without the texture of fresh onions.

Garlic powder: Gives a rich, garlicky taste that blends well with the other spices.

Smoked paprika: Provides a smoky flavor that makes the jerky taste like it was cooked over a fire.

One of the most important steps in making this beef jerky is marinating the beef properly. Here’s how to make sure every slice soaks up all those tasty flavors before cooking:

1. First, mix the soy sauce, worcestershire sauce, honey, and spices like black pepper, onion powder, garlic powder, and smoked paprika in a bowl. Stir it well so everything blends together.
2. Next, add your thinly sliced beef to the bowl. Use your hands or tongs to gently toss the meat around, making sure each piece is coated with the marinade. Don’t just dump the meat in and leave it—take a moment to move the slices around so the flavors get everywhere.
3. Cover the bowl with plastic wrap or a lid and put it in the fridge. Let it sit for at least 3 hours, but if you can wait overnight, the beef will soak up even more flavor and taste better.

Doing this step carefully makes a big difference because the marinade is what gives the jerky its delicious taste. If you skip or rush it, the meat might end up a little bland. Also, letting the beef rest in the fridge helps the flavors sink in and makes the jerky more tender.

A little tip from me: the first time I made jerky, I didn’t marinate the meat long enough because I was too excited to eat it! The jerky was okay, but not as flavorful as I wanted. Now I always plan ahead and let it marinate overnight. It’s totally worth the wait! Plus, tossing the meat gently in the marinade helps avoid tearing the slices, so they cook evenly and look nicer too.

• thinly sliced beef - Substitute with thinly sliced turkey: Turkey is a leaner meat and can absorb flavors well, making it a good alternative for jerky.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• worcestershire sauce - Substitute with coconut aminos: Coconut aminos offer a slightly sweeter and less salty flavor, suitable for those avoiding soy and gluten.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and consistency, making it a good alternative.

• black pepper - Substitute with white pepper: White pepper offers a milder heat and can be used as a direct substitute.

• onion powder - Substitute with shallot powder: Shallot powder has a slightly sweeter and more delicate flavor, which can enhance the taste of the jerky.

• garlic powder - Substitute with granulated garlic: Granulated garlic has a similar flavor profile and can be used in the same quantity.

• smoked paprika - Substitute with chipotle powder: Chipotle powder provides a smoky flavor with a bit more heat, making it a suitable alternative.

• Ensure the beef jerky is completely cool before storing. This prevents condensation, which can lead to spoilage.
• Store the beef jerky in an airtight container. Mason jars, vacuum-sealed bags, or resealable plastic bags work well.
• For short-term storage, keep the beef jerky at room temperature in a cool, dark place. It will stay fresh for up to 1-2 weeks.
• For longer storage, refrigerate the beef jerky. It can last for up to 1 month when kept in the fridge.
• To freeze beef jerky, place it in a vacuum-sealed bag or a freezer-safe resealable bag. Remove as much air as possible to prevent freezer burn.
• Label the bags with the date of preparation. This helps you keep track of freshness.
• When ready to enjoy, thaw the beef jerky in the refrigerator overnight or at room temperature for a few hours.
• Avoid refreezing beef jerky once it has been thawed, as this can affect the texture and flavor.
• For an extra layer of protection, wrap the beef jerky in parchment paper before placing it in the storage container. This helps absorb any excess moisture.
• If you notice any mold or off smells, discard the beef jerky immediately to avoid foodborne illness.

• Oven Method: Preheat your oven to 250°F (120°C). Place the beef jerky on a baking sheet lined with parchment paper. Heat for about 10 minutes, or until warmed through. This method helps retain the chewy texture without over-drying the jerky.

• Microwave Method: Place the beef jerky on a microwave-safe plate. Cover with a damp paper towel to prevent it from drying out. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be cautious not to overcook.

• Air Fryer Method: Preheat your air fryer to 250°F (120°C). Arrange the beef jerky in a single layer in the basket. Heat for 2-3 minutes, checking halfway through to ensure it doesn’t become too dry.

• Stovetop Method: Heat a non-stick skillet over low heat. Add the beef jerky and cover with a lid. Warm for 2-3 minutes, flipping occasionally. This method allows you to control the heat and avoid over-drying.

• Steaming Method: Place the beef jerky in a steamer basket over boiling water. Cover and steam for 1-2 minutes. This method helps to rehydrate the jerky slightly, making it more tender while reheating.

• Mixing bowl: A large bowl used to combine the marinade ingredients and coat the beef slices evenly.

• Refrigerator: Used to marinate the beef slices for at least 3 hours or overnight to enhance the flavor.

• Air fryer oven: The appliance used to dehydrate the marinated beef slices at a low temperature.

• Air fryer trays: Trays that hold the beef slices in a single layer to ensure even cooking and drying.

• Tongs: Useful for flipping the beef slices halfway through the cooking process.

• Airtight container: Used to store the cooled beef jerky to maintain its freshness and texture.

Marinate overnight: Prepare the marinade and beef the night before to save time on the day of cooking.

Use pre-sliced beef: Purchase pre-sliced beef to skip the slicing step and ensure uniform thickness.

Batch process: Marinate and cook larger batches of beef jerky to reduce the frequency of preparation.

Organize ingredients: Measure and organize all ingredients before starting to streamline the process.

Set reminders: Use a timer to remind you to flip the beef slices halfway through cooking.